Almond Flour Pancakes

Usually I am a gluten lover. I LOVES ME SOME GLUTEN! But I have been trying to cut back a little bit and try out some different recipes that still taste good. This recipe is great. It is made with almond flour, which I love and is also dairy free, soy free, and grain free. These pancakes have become a staple in my home for breakfast. The flavor is good and the consistency is similar to a whole wheat pancake.



I came across this recipe in a grain-free cookbook I had ordered off of Amazon. The blog it came from is called The Nourishing Home. She seems to have a lot of good looking recipes that suit a lot of "free" needs. I highly encourage you to check it out if you struggle being gluten free and finding some good baking recipes. I have tried a few and really liked everything I have tried.


1 1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
3 large pastured eggs, room temperature
1/4 cup pure coconut milk
1 tbsp unsalted butter (or coconut oil), melted
1 tbsp honey (or maple syrup)
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar

Blender Instructions
1. Preheat griddle over medium heat.
2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. 3. 3. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
***Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
4. Grease preheated griddle with butter (or coconut oil).
5. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
6. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
7. Carefully flip and cook another few minutes until done, but not over-browned.

Original Instructions for Preparing
1. In a small bowl combine the blanched almond flour, baking soda and salt.
2. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
3. Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup, vanilla and apple cider vinegar.
4. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
5. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
6. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined. If batter is too thick, see step 3 above. To cook, follow steps 4-7 above.

**Randi's Side Notes**
~I have made these using both of the preparation methods. The blender version is "easier" but I personally still prefer using the original method of hand mixing and separating the eggs.
~ I usually make a double batch of these and freeze them. To freeze I just put a piece of parchment paper in between each pancake to prevent sticking. You can put them directly into the microwave for 20-30 seconds or in your toaster to rewarm.