Almond Flour Pancakes
- 200g almond flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 large eggs, room temperature
- 60 mls cultured buttermilk
- 1 tbsp butter, melted
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Preheat pan over medium heat. In a small bowl combine the almond flour, baking powder and salt.
- Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
- Place the egg yolks in a large bowl and whisk in the melted butter. (Be sure the melted butter has cooled to touch before adding, otherwise you may end up with some cooked egg yolk) Next, whisk in the buttermilk, maple syrup and vanilla.
- Add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes) Fold the whisked egg whites into the batter.
- Grease the preheated pan with butter (or coconut oil). Ladle a spoonful of batter onto the pan (to make pancakes about 3” in diameter) and cook as normal pancakes though note that almond flour pancakes colour more quickly than normal ones.
- Serve hot with your choice of topping, such as fresh fruit, compote, yogurt, creme fraiche or cinnamon.
- Chopped fresh fruit, or berries, can be folded through the mixture before cooking to make fruity pancakes, or sprinkled on the top of the soft top side of the pancake just after adding to the pan, and will cook into the pancake as a layer when flipped over.
- Best for sweet fillings/toppings. Batches can be increased and extra pancakes frozen when cool, and once frozen can be stored for up to one month. The pancakes can be reheated in a low oven, defrosted or from frozen.