Ingredients with Measurements:
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together almond flour, baking powder, salt, and cinnamon.
2. In a separate mixing bowl, whisk together eggs, almond milk, honey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Add melted coconut oil to the batter and stir until well combined.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 185
- Fat: 15g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
Substitutions for ingredients:
- Almond milk can be substituted with any other non-dairy milk.
- Honey can be substituted with maple syrup or agave nectar.
- Coconut oil can be substituted with any other oil or butter.
Variations:
- Add blueberries or chocolate chips to the batter for a different flavor.
- Top with sliced bananas and chopped nuts for added texture.
- Add a pinch of nutmeg or ginger for a spicier flavor.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter.
- Use a non-stick skillet or griddle to prevent sticking.
- Flip the pancakes only once to prevent them from becoming dry.
- Serve immediately for the best texture.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey.
Garnishes:
Top with fresh fruit, whipped cream, or chopped nuts.
Pairings:
Serve with bacon or sausage for a savory breakfast.
Suggested side dishes:
Serve with a side of fresh fruit or a green smoothie.
Troubleshooting advice:
- If the pancakes are too thin, add more almond flour to the batter.
- If the pancakes are too thick, add more almond milk to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
- Store leftover pancakes in the refrigerator to prevent spoilage.
Food history:
Pancakes have been around for centuries and are a staple breakfast food in many cultures.
Flavor profiles:
Almond flour pancakes have a nutty and slightly sweet flavor.
Serving suggestions:
Serve with your favorite toppings and enjoy for breakfast or brunch.
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