I found a place in our kitchen, a little nook where I can put all the cookbooks that I often use. One of those cookbooks is the Almond Flour cookbook. When I saw it, I was reminded that I haven’t used almond flour in a long time.
The cookbook was written by Elana Armsterdam, who also blogs at Elana’s Pantry. I checked out her website in search for a recipe that I was in the mood for using almond flour.
I made almond pancakes. I’ve never had them and I was up for something new. I reduced the sugar in the recipe and added more liquid.
(recipe adapted from Elana’s Pantry)
3 large eggs
2 tablespoons almond milk
1 tablespoon vanilla extract
1 tablespoon agave nectar
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
The original recipe yields 18 silver dollar sized pancakes, but I made 9 small pancakes.
- In a large bowl whisk together eggs, almond milk, vanilla and agave
- Add almond flour, salt and baking soda and mix until thoroughly combined
- Heat skillet over medium low to medium heat and spray cooking oil.
- Scoop 1 heaping tablespoon of batter at a time onto the skillet
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
- Remove from heat to a plate
- Repeat process with remaining batter, spray more oil to skillet as needed
These pancakes were good, but different. It took a few bites to get used to the texture. They are thick and dense but also soft at the same time.
I ate these pancakes for afternoon snacks. I ate them cold and topped with nut butter and they were surprisingly good too.
The next day, I popped them in the microwave to heat them up and they tasted even better. Either that or I got used to the texture and appreciated them much more.
I will definitely be making these again. I loved that I can make a batch ahead of time and just heat them up for quick breakfast.