This was a mixed bag: not everyone loved the almond flour texture. I did find that the longer the pancake stayed on the plate with syrup or the juice from some berries, the more moist they became.
I used 2% milk. After finding them a bit difficult to flip, I added milk and made them smaller, so I made a total of about 10 pancakes. In the first half of the batch, I added frozen blueberries which was better when doused with maple syrup. In the second half, I threw in Ghirardelli semisweet chocolate chips and it was like eating almond chocolate chip cookies!
This is also a protein powerhouse, and my kids were satisfied after two pancakes.
