Gluten-Free Dairy-Free Almond Flour Pancakes
Almond Flour Pancakes
Great everyday and for Passover as well.
Fill with your favorite add-in, chocolate chips,
blueberries, raisins.
This recipe gave me roughly 1 cup of batter.
I divided it in half and gave one half 1/3 cup of chocolate
chips. The other half received 1/3 cup of blueberries.
Ingredients
1 cup blanched almond flour, *spooned and leveled
⅓ cup tapioca or potato starch
1 teaspoon baking powder
¼ teaspoon sea salt
Wet Ingredients
¼ cup non-dairy milk mixed with
3/4 tsp. cider vinegar let sit until thickened slightly
2 large eggs, beaten
1 tbs. pure maple syrup or honey, more for serving
1 teaspoon vanilla
Extra-virgin olive oil, for the pan
Instructions
In a medium bowl, whisk together the spooned and leveled almond flour,
baking powder, and salt. In a small bowl, whisk together the almond milk,
eggs, maple syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and stir.
If your batter is very thick, stir in more almond milk If it’s too thin,
sprinkle in a touch more almond flour.
Heat a non-stick skillet over medium-low heat. Brush the pan with a
little olive oil and use a ¼-cup measuring cup to pour the batter onto
the pan. (Note: these are more delicate than regular flour pancakes so
it’s important to make them small).
Cook the pancakes for 1 to 2 minutes per side, turning the heat to low
as needed so that the middles cook without burning the outsides. I
usually turn the heat lower after each batch as the pan starts to hold
residual heat.
Almond flour pancakes darken a little quicker than pancakes
that use regular flour. Serve with maple syrup.
Notes:
*Super-fine blanched almond flour is best for this recipe.
For homemade almond flour (grind slivered blanched almonds)
*Gently spoon in and level flour when measuring
flour so that the flour in your measuring cup doesn’t get too packed
down. Too much flour will result in a thicker batter and denser pancakes.
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