Almond Meal Pancakes Recipe

"It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!"

Ingredients

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  • US
  • Metric
  • 2 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 3/4 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup finely ground almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon butter, or as needed
  • Directions

  • Prep
  • Cook
  • Ready In
    1. 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.
    2. 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.

    Footnotes

    • Chef’s Notes:
    • Vegetable oil or melted butter can substitute for the olive oil.
    • I used Bob’s Red Mill® almond meal.

    Nutrition Facts

    Per Serving: 497 calories;30.9 g fat;31 g carbohydrates;28.6 g protein;191 mg cholesterol;412 mg sodium.Full nutrition
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