Almond Flour Pancakes
Presented by: Paula Nemzek
Enjoy a gluten-free, lower-carb selection from the cookbook. Our recipe for Almond Flour Pancakes is a new version of a classic breakfast.
- 2 cups almond meal
- 4 eggs
- 1/2 cup water
- 1/4 cup (4 tablespoons) canola or other light oil
- 1/2 teaspoon salt
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla or almond extract
- 1 small carton blueberries (optional)
Mix pancake ingredients together (except for berries) and cook in a nonstick skillet over medium heat. Scatter berries over the uncooked tops of the pancakes before you turn them. These pancakes don’t form bubbles on top to let you know when it’s time to flip them, so keep an eye out and flip when the bottom edge looks brown. Serve with maple syrup or your favorite pancake topping. Makes about 14 medium pancakes.
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