An almond twist to a classic pancake recipe.
Breads & Cereals
2/3 cup milk (more for thinner pancakes; less for thicker)
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1/2 cup Mandelin Blanched Almond Flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Sift together dry ingredients in a medium bowl.
In a seprate bowl, blend wet ingredients.
Combine wet and dry ingredients then mix.
Heat a lightly oiled large skillet or griddle over medium heat. Do not overheat as almond flour burns easily.
Spoon batter onto skillet to preferred size and cook until surface of pancakes have some bubbles and a few have burst. Flip with a spatula and cook until browned on the underside.
Serve warm and top with berries and sliced bananas.
Yields 8-10 six-inch pancakes.
Add blueberries or mini chocolate chips to the batter for delicious blueberry or chocolate almond pancakes.
Double the batch and freeze cooked pancakes in a Ziploc bag for a fast school day breakfast.