Almond Flour Pancakes
These are light pancakes with a wonderful marzipan flavor. They are a pleasant surprise to people that we serve them to.
Almond Flour Pancakes at Beechwood Inn, North Georgia Mountains
1 ¼ Cup Almond Flour
½ cup all purpose flour (Leave out the all purpose flour to make them gluten free and add ½ cup more almond four)
¼ cup sugar
2 tsp baking powder
1/8 tsp baking soda
½ tsp salt
3 Tablespoon melted butter
½ tsp vanilla extract
1 tsp almond extract
1 ¼ cup buttermilk
Instructions for Almond Flour Pancakes: You can make them totally gluten free by leaving out the all purpose flour and using 100% almond flour. Just understand that without any wheat flour they will be very fragile.
Whisk together dry ingredients. Whisk together eggs, buttermilk, extract and melted butter. Fold together gently until barely mixed.
Meanwhile, heat a skillet or griddle over medium heat until hot. Once heated pour 1 teaspoon olive or canola oil in the pan and rub around with a paper towel. Using a serving spoon pour into the griddle about 3 tablespoons or so of batter into the pan to make each pancake. Hint: This batter makes fragile pancakes, so they should be no wider than 3 inches or they will not hold together well when you flip them. This is especially true if you leave out the all purpose flour to make them gluten free – make them no wider than your spatula you use to turn them.
Cook until bubbles start to form in the pancakes and underside has browned. Flip and repeat. Serve with butter, syrup, jam, or other favorite toppings.
Makes 6 – 8 servings