These are a fan favorite in my pancake loving house!
Almond Flour Pancakes
Adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
- 2 large eggs
- 2 T maple syrup
- 1 T vanilla extract
- ¼ c water
- 1 ½ c blanched almond flour in the alternative flours section of Whole Foods
- ½ t sea salt
- 2 T melted butter or coconut oil
Blend all ingredients in a mixing bowl.
Heat additional ghee or coconut oil in a large skillet over medium heat.
Ladle 1 heaping tablespoon of batter onto skillet for each pancake.
Watch carefully as these pancakes don’t give the same signs of doneness that regular pancakes give (i.e. bubble on top).
These are much easier to turn if you keep the pancakes SMALL!