Recipe adapted from Pinch Me Good
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I LOVE pancakes, but since going gluten I haven't been motivated to try and make them. (I just found a GF flour I like so I will be making more pancakes with that soon). I love that these pancakes are packed with protein thanks to the almond flour and I don't feel guilty eating them (as long as I don't go overboard with the syrup). Enjoy.
1 cup finely ground almond flour
2 tsp. baking powder
Pinch of salt
1 tbsp. melted butter
1/4 cup almond milk (I used unsweetened vanilla)
1/2 tsp. vanilla extract
2 large eggs*
1 tbsp. maple syrup
Mix together almond flour, baking powder and salt in a medium-sized mixing bowl. Set aside.
Mix up the wet ingredients in a separate mixing bowl. Add to dry ingredients. If you choose to add in chocolate chips, blueberries, etc., now would be the time, fold them in gently.
Heat up a cast iron skillet or a griddle to medium-high heat and add a pat of butter to the pan. (If using an electric, non-stick griddle I don’t think you need the butter). Use a 1/4 cup measuring cup to pour the batter onto your skillet (I found using the back of a spoon to spread them out a bit helped the cooking). Cook for 2-3 minutes, until bubbles form on top of the pancakes.**. Flip and cook for additional 2-3 more minutes.
Plate immediately and top with fresh fruit and warm maple syrup.
*Let eggs sit out for 30 minutes before using, or place cold eggs in warm water for about 5 minutes.
**I found letting the pancakes sit longer than I am used to was needed to flip. When I tried flipping when the bubbles looked like traditional pancakes they were still too soft and didn’t flip.