These totally amazing Almond Flour Pancakes are easy gluten free but fluffy, healthy, calcium and protein rich parcels of delicious breakfast goodness. Frankly, you can have them anytime of the day really, so go for gold.
1 1/3 cup blanched almond flour (if you buy almond meal they can be a bit gritty, so try to find a ground almond flour.
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup almond milk (as with all nut milks a good quality one is best)
1 tablespoon pure maple syrup (I added a bit more and also lavished some on the finishing product)
1 teaspoon vanilla extract
In a medium bowl, whisk together the 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 a bowl with the dry ingredients and stir. If your batter is too thick pour in a little more almond milk until it resembles pancake mix. If its too thin, sprinkle a touch more almond flour.
Heat non stick skillet (pan) and brush pan with a little olive oil or butter. I love butter and use instead of oil to give it a crunchy buttery pancake style consistency. Heat pan to medium heat or when the butter is just doing a nice bubble (a bit of a sizzle).
Spoon in some of the mix into the heated pan. I find that a nice big tablespoon works and in a normal size pan you can nicely fit 4 of these in.
Cook the pancakes for 1-2 minutes each side. You can pretty much tell when they have a lovely brown colour. Flip them over (this is the hard bit).
Once cooked on each side, serve up. Add in fruits of choice a lavishing of coconut or greek yoghurt and drizzle some more maple syrup. You can't go past banana, maple syrup and yoghurt.