Being Thanksgiving week, I’m not doing my regular “Weekly meal plan,” but no worries–I’ll be back on next week with some delicious, easy recipes! Yesterday morning I made these awesome pancakes. If you’re wondering where you can get almond flour and not have to pay $10 for a tiny bag, you can go HERE. I buy the 25-bound box, and it brings the price down considerably. We go through a lot of almond flour in our house, so it’s worth it!
This is another recipe from the wonderful Elana’s Pantry. I’ve adapted it for our family and changed up the prep a bit to make it easier.
3/4 cup honey
3 TBSP vanilla
4.5 cups almond flour
1 tsp. salt
1 tsp. baking soda
Grape seed oil for frying pan (you can use another oil–but we steer clear of any vegetable oils like canola or safflower).
In a large bowl, beat eggs, honey and vanilla until frothy and well-combined. In a medium bowl, combine almond flour, salt and baking soda and then add slowly to wet ingredients while beating with a hand mixer. Continue adding until it is all combined. Don’t worry about over-mixing–it’s not like regular pancakes. Once it’s all done, let it sit for a few minutes while your oiled pan heats up over medium heat.
Use a small measuring cup (I use 1/8th cup) and pour into small pancakes 3-4 inches in diameter. Let cook on one side until bubbles begin to form and pop. Flip over. Be aware–they are a little finicky to flip at first–but you’ll get the hang of it. It’s all about using a very thin spatula (preferably metal) and sliding it under super fast. Lather, rinse, repeat. Ok, maybe not the lather and rinse part, but at least do the repeat part.