For Rhi and Dee. :)
Almond Flour Pancakes.
From The Gluten Free Almond Flour Cookbook.
(which I highly recommend!)
2 large eggs (or substitute)
1/4 cup agave nectar (I used maple syrup instead, just to be extra maple-ly)
1 tablespoon vanilla extract
1/4 cup water
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon arrowroot powder
2 tablespoons grapeseed oil
In a blender, combine eggs, agave, vanilla, and water. process until smooth. Add almond flour, salt, baking soda and arrowroot powder and blend until thoroughly combined.
Heat grapeseed oil in large skillet over medium-low heat. Ladle heaping tablespoon of the batter onto the skillet for each pancake. Cook until small bubbles appear on top, when bubbles open, flip each pancake.
When fully cooked, transfer to plate.
Repeat with rest of batter and serve.
I have to add:
-Everything came together really fast and cooking was quick.
-I didn’t blend everything in a blender, just a fork and my wrist did the trick - so they might be even better properly blended.
-I used Bob’s Red Mill Almond Flour, because that’s what is available to me at my local health food store. The author doesn’t recommend that brand because it’s much coarser than other brands. She has links in her book and on her blog (she shares tons more recipes there and has other pancake recipes I believe) for brands she buys online in bulk. I’m going to order some at some point, but so far, for this recipe and the crisp I’ve made, Bob’s Red Mill worked fine.
-I think there’s room for substitution here - like I did with the maple syrup instead of agave. The author prefers grapeseed oil and I can see why as it’s really growing on me but I think for the purpose of frying up these cakes you have other options.
I’m going to try out the lemon bar recipe in this book for the 4th. I’m pretty much dying of excitement to have lemon bars in my life again.
and this is why I love you. we must eat together soon. :)
i will join this meal please. i would probably enjoy it a whole lot more, and wouldn’t feel ridiculous sitting there when everyone else is taking 10-15 minutes deciding what to eat, when i already know because there are only two things on the menu that i can eat.
preferably in portland. i’m just sayin’. i’m putting my order in now.
wondering is the arrowroot is necessary? From what I’ve read online, it’s a thickening agent, so I’m inclined to think not, but I’d hate to ruin/waste a batch of these :(