Pancakes – fluffy, hot and full of grain – not something I eat these days. So I went searching and found this recipe. These pancakes are denser and packed with flavor. Delicious with butter and pure maple syrup, and/or fresh blueberries – these are even good plain, if you like that sort of thing (and I do). I’ve made a batch mixed with diced apples, too. (Use a firmer apple, like Granny Smith or Pink Lady or Jazz.)
Almond Flour Pancakes (recipe found on Primal Palate)
1 3/4 cup Blanched Almond Flour
2 Pastured Eggs, whisked
1/2 tsp Salt
1 tsp Pure Vanilla Extract
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
2/3 cup Water
1 Tbsp Salted Butter, for frying
- In a small mixing bowl, whisk two eggs.
- Pour almond flour, salt, cinnamon, and nutmeg into a medium sized mixing bowl.
- Add vanilla extract, and eggs to the bowl.
- Mix with a wooden spoon to combine.
- Add water, and continue to stir.
- Heat 1 tablespoon of grass fed butter or coconut oil in a large non-stick skillet. (I used a little of both – coconut oil first, then butter)
- Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.
- Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. (This is approximate – It helps to flip pancakes back and forth a bit to ensure they are cooked through.) Add additional cooking fat as needed.
- Top with your choice of grass fed butter or coconut oil, and a sprinkle of cinnamon, and serve.