Auntie Zillas Almond Meal Pancakes Food

ALMOND MEAL PANCAKES

Steps:

• Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
• Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.

ALMOND FLOUR PANCAKES

Steps:

• Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
• Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
• When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.

ALMOND PANCAKES

Steps:

• Serving suggestion: maple syrup and fresh raspberries
• In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
• Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter.
• Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.

QUICK ALMOND FLOUR PANCAKES

Steps:

• Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

ALMOND FLOUR PANCAKES

Steps:

• Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
• Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.

ALMOND PUFF PANCAKES

Steps:

• Beat egg whites in a bowl using an electric mixer until soft peaks form.
• Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.