GRAIN-FREE ALMOND PANCAKES
Cinnamon, grated orange peel, cardamom ... plenty of room for creativity here in spicing things up!
2 cups almond flour
5 local grassfed eggs
1/2 cup coconut milk, milk or yogurt
1 tablespoon maple syrup (or not)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder (I use Hains or Rumfords)
|Back four pancakes have been flipped; front four have not.|
In medium mixing bowl, thoroughly whisk together almond flour, eggs, milk of choice, optional maple syrup, and vanilla.
Heat griddle over medium heat, and swish some butter or coconut oil over it if desired.
Stir baking soda, baking powder and salt into batter. Drop about 1/4 cup batter onto griddle; you want to aim for about 4-inch diameter pancakes.
The pancakes won't take very long to bake. After a couple of minutes, lift gently to check for browning. I usually let a few bubbles form and begin to burst before checking. When turning the pancakes, use two smallish spatulas ... one to flip and one to stabilize.
Serve with berries or other fruits. I sometimes serve them with pineapple and sliced banana.
Makes 16 4-inch pancakes.