I’ve been experimenting with pancake recipes for months now and I think I’ve finally found a recipe that delivers pancakes that taste better than wheat flour (I swear it’s not the Irish coffee). With so many recipes I tried, I would end up covering them in honey or feeding them to unsuspecting taste testers because they were too dry, clumpy, or just generally awful (blame my cooking skills on a couple occasions). But, thankfully I’ve figured it out!
Ingredients Needed for Almond Flour Pancake Goodness:
- 1 Cup Almond Flour
- 2 Eggs
- 1/4 Cup Carbonated Water (sparkling water)
- 2 Tablespoons of Coconut Oil
- 1/4 Teaspoon Salt
- 2 Tablespoons of Honey
Mix everything up in a bowl really well (like 5 minutes longer than you think you should) we don’t want any clumping and we want to make sure the oil, salt and honey are evenly dispersed. Heat up some coconut oil on a griddle or if you’re underprivileged use a pan like I do heated to medium heat.
A little tip I’ve learned is if your coconut oil is solid like mine in the picture, put the 2 tablespoons into a shot glass and microwave until liquid.
I use a ¼ measuring cup to spoon out the batter as I’ve found it gives me about the maximum size for flipping these suckers, which I will admit is mostly luck, some skill and a whole bunch of patience. The recipe makes about 6 – 4 inch pancakes depending on how frisky you get with the measuring cup.
Knowing when to flip is a bit harder as they don’t really bubble like wheat pancakes so just check for browning and then go for it. I use a fish spatula because it’s thinner than most and I can sort of scoop under, pull towards me and then flip. It’s less of a flip and more of slow turn over (not to the side over the top). The best part is if you splatter batter everywhere just scrape it back onto the sides of the pancake and most people will never know.
These pancakes taste so good to me that I eat them smothered in butter, no extra honey and I couldn’t care less about not having any maple syrup. I hope you enjoy them as much as I do!
In the future, now that I’m happy with the base recipe, I’m going to start adding more fun stuff like blueberries, apples, raisins and cinnamon.
P.S. – For extra credit, double the recipe up and then freeze half of it. They make the perfect SCD legal lazy or in-a-pinch food! They reheat in like 2 minutes in the microwave and still taste awesome. I’m not sure if or when they go bad as mine never make it more than a couple weeks.