Almond Flour Pancakes
It was a wonderful weekend of seeing my friend in the city with lots of warm weather. We went to the farmer’s market and I was craving some of the delicious fruit from the stands after eating a savory crepe. I’ve wanted to make pancakes for a while since my boyfriend and I have been going out to eat at the local pancake house for the past few Sundays in a row. Since I bought apples and peaches, I thought why not make the pancakes and caramelize those on top? My taste buds were longing for some of that delicious, fall feeling of warm, cinnamon, sugary glazed goodness. While I am at it, I figure this would be great to have for my trip to Bass Center. Who wouldn’t want to bring healthy food on a vacation? It was a no brainer. I had to make these. And oh boy, they were exactly everything I was hoping for. Did I tell you that they are gluten and dairy free? Now you can have your breakfast treat without the guilt! With that being said, I’m absolutely delighted to share with you my recipe for almond flour pancakes with caramelized apples and peaches!
Ingredients:
For the Pancakes:
Credits to: http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/
1 1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
3 large pastured eggs, room temperature
1/4 cup almond milk
1 Tbsp. unsalted butter, melted
1 Tbsp. honey (or maple syrup)
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar
1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)
For the Caramelized Apples and Peaches
2 apples and 2 peaches, cored and cubed (can use berries as well)
1 Tbsp. maple syrup (or honey)
1 Tbsp. unsalted butter, melted
2 Tbsp. brown or turbinado sugar
1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)
Directions:
Preheat griddle over medium heat.
Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of almond milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
Chop all of your fruit
Grease a preheated griddle for the pancakes and a preheated pan for the fruit each with 1 Tbsp. butter.
Ladle a ¼ cup of batter onto the griddle to form a pancake
Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
Carefully flip and cook another few minutes until done, but not over-browned.
Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
