Almond Meal Pancakes

Notice a theme so far this year, in addition to bread?

I love weekend breakfast.  Recently, this has involved me baking every weekend, but I changed things up last weekend by trying Almond Flour Pancakes. It was a very easy and fast recipe, gluten-free but with a short, uncomplicated ingredient list. There was also a pomegranate syrup I could have made, but I was absolutely fine with the pancake syrup I had in the fridge.The pancakes browned well (on the first side - no pancakes brown well after flipped), which really made them seem pancake-like. They smelled eggy while they cooked, but I didn't notice it when eating them. Alex really noticed the different texture. The pancakes were moist and soft - think marzipan without the sugar, or a very soft cornbread. They were tender and a little fragile and crumbly. If you like your pancakes on the savory side, make them as above. I don't. Next time I will cut the salt back or out entirely, and add about a tablespoon of sugar. That said, you don't notice the salt that much if you eat them with syrup. The almond flavor in these was subtle; I would add ¼ to ½ teaspoon almond extract if I wanted something that really screamed almond.

I was really pleased with this recipe. It's gluten-free, relatively low carb (if you're into that thing), and has healthy fats and a good amount of protein. The pancakes were simple to make, cooked well, and didn't require unusual ingredients to replace the flour. I would make these pancakes again in a heartbeat.

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Almond Meal Pancakes

(adapted from The Roasted Root)

Author: Leona Konkel

Ingredients

• 1 ¾ cups almond meal (mine was from Trader Joe's)
• 1 teaspoon baking powder
• ¼ teaspoon salt (I will skip this next time)
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup almond milk (I used unsweetened vanilla)

Instructions

• Combine almond meal, baking powder, and salt (and sugar). Separately, whisk together eggs, vanilla, and almond milk. Pour into almond meal mixture and mix until thoroughly combined. 
• Heat griddle to about 375F. Oil griddle, and pour ¼ cup batter per pancake. Cook 4-5 minutes on the first side, until a bubble or two pops up through the batter or the sides of the pancakes are dry. Carefully flip pancakes and cook another 1-2 minutes. Serve warm with syrup.