Grain Free Almond Lemon Pancakes Food

ALMOND FLOUR PANCAKES

Steps:

• In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
• In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
• Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
• Serve with maple syrup.

1-BOWL GRAIN-FREE PANCAKES

Steps:

• To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
• Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You're going for a cake batter texture - not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
• Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They're ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny - about 3 minutes.
• Carefully flip and cook on the other side until golden brown and cooked all the way through - about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
• Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
• Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.

GRAIN-FREE ALMOND LEMON PANCAKES

Steps:

• Mix wet and dry ingredients seperately, then combine. Fry on a frying pan as you do with other pancakes!