I whipped up some almond flour pancakes last Friday night for the very first time when my husband and I got the late night munchies. I recommend a food processor (doesn’t have to be a Vitamix) rather than a grain grinder due to the oiliness of the nuts.
I was absolutely delighted at how fabulous they tasted! I was also surprised at how “wheat like” almond flour pancakes actually are!
I have recently started incorporating baked goods made with almond flour in my home to add variety and to encourage my family to consume foods made with flours other than those from grains all the time. These almond flour pancakes make a great snack too, so make a bunch and have them in the fridge or freezer for a quick bite.
Almond flour pancakes are surprisingly filling. If you can eat a whole stack of regular pancakes made with wheat flour, I dare you to eat more than two of these almond flour pancakes and not come away pleasantly stuffed!
Almond flour pancakes even look like wheat pancakes although they are definitely smaller and don’t expand much when cooking.
Almond Flour Pancakes
2 cups finely ground almond flour (sources)
2 Tbl honey or 5 drops liquid stevia (sources)
4 Tbl expeller pressed coconut oil, softened (sources)
Splash of vanilla extract (sources)
1/2 tsp sea salt (sources)
1/2 cup bubbly mineral water (sources)
Mix all ingredients together and cook in a skillet on medium heat in a bit of butter or expeller coconut oil.
Makes 12 pancakes about 4 inches in diameter. Serve with Grade B maple syrup or raw honey and a BIG slab of butter.
One suggestion: do not buy almond flour from the store as it is not presoaked to eliminate anti-nutrients such as phytic acid, and, as such, will present digestive issues (like gas, bloating) for those who consume it. Also, almond flour in the store will have lost most, if not all, of its nutrient content from sitting in bags for goodness knows how long before you come along and buy it.
It is best to buy sprouted almonds or truly raw almonds direct from the farm. If you buy unsprouted raw almonds, be sure to soak/dry them in a warm oven, and then grind into fresh flour. The almond flour from the store is a dull grey color (no nutrition in there, folks), but the color of freshly ground almond flour is a beautiful, golden beige color.
To maximize efficiency, grind large batches and freeze what you do not use in large ziplock freezer bags to lock in the nutrition until you are ready to use. Almond flour, like wheat flour, does not clump in the freezer and can be used immediately without any thawing! Click here to learn how to properly soak almonds to maximize digestibility and nutrient absorption.
Sarah, The Healthy Home Economist
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