Perfect Dairy Free Almond Flour Pancakes

By BClover

Fluffy pancakes are the best, and can I just add...I have been through the ringer (and 15lbs of almond flour) to get some! There are a lot of recipes out there. Some of them by amazing cooks too. But none of them were turning out the way I had hoped. They were either too soggy or too clumpy and worst of all, would stick to the pan. Finally after much tinkering I think I have it!

Ingredients

• 1 1/2 cups fine ground blanched almond flour (scoop and sweep method not packed)
• 1/2 tsp baking soda.
• 1/4 tsp salt
• 1/2 tsp cinnamon(optional)
• 3 large eggs (or equivalent weight pastured eggs)
• 4-5 Tbls full fat coconut milk or as needed for consistency.
• 2 Tbls honey
• 1 tsp vanilla or juice of half a lemon
• 1/4 cup fruit (optional)
• Oil for frying

Details

Servings 1
Adapted from urbanposer.blogspot.ie

Preparation

Step 1

In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk honey and vanilla.

Add the liquid ingredients to the dry and mix well. Let rest for a few

Pre-heat your pan over medium heat(I use cast iron). Watch the heat closely, it likes to climb. If it gets too hot, not only will the pancakes burn, they will be badly shaped and hard to flip. This will vary depending on your stove top and pan. I like to use cast iron. A metal pan may need a lower heat. There should be some "sizzle" when the batter hits the pan.

Add batter to pan. If you have trouble flipping the pancakes, try making them silver dollar sized.

Fry the pancake till it starts to bubble and the edges just start to form(and dry a bit). If they start cooking too quickly (burning before it's time to flip) then adjust the heat. Every stove top is different. Flip over carefully using a THIN METAL spatula. Continue to cook till the pancake puffs and firms up.

Makes about 25-30 silver dollar size pancakes

If needed, keep pancakes in a warm oven. The pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat.

I use the blanched. It's a bit easier on digestion without the skin and it makes the end product much lighter in texture.

I found that you have to make them 'silver dollar' sized or they do make a big mess. I also use a very thin metal spatula, if I don't, again they make a big mess.