Almond Flour Pancakes

Came out really well. Used a lot of butter in pan. Tried to use the recipe exactly, but the batter was way too thick. Added butter, still too thick. More almond milk next time, then just a lot of butter in pan.

I used gluten free flour and I needed waaaaaaaaaaaay more milk. Ended up making piklet sized as the batter was still so thick

I made these pancakes with regular almond flour after looking up why blanching matters, and I worked fine without having much impact on how nicely they came out. I accidently mixed all the ingredients in a bowl at once and let it sit for a couple minutes in the hopes that the baking powder would work better. They came out fine and I don't think I'd waste time separating the dry from the wet again. When the recipe says cook on low, they mean it. However, it was more like 3-4 minutes per side for me. Low and slow is the way to go with these but they were perfectly cute and filling. One other thing I did was I added one tablespoon of high quality honey into the batter itself. I loved how it helped the batter gel together. The pancakes ended up having a mild sweetness akin to corn. I served this with fresh nectarine slices and a fig balsamic of vinegar whisked well with honey, and turkey bacon on the side to add some fat into the meal. The cakes are quite dry as prepared here, and they will soak up anything you want.

I didn’t have blanched almond flour, so I used the whole almond flour, but it still worked. Very easy to make and delicious!

These were so good! Followed recipe as written. Will definitely make again!

We added 72% dark chocolate chips and topped it with allulose syrup it was amazing. 2nd time making substituted the syrup for honey and the almond milk for goat milk. Still amazing 🤩

I actually made waffles out of this and it turned out fantastic after preheating the waffle iron and cooking for 7 minutes.