We’ve been on an almond flour pancake kick lately, alternating between these dollar sized ones and bigger, fluffier Dutch baby style pancakes. The kids love them and gobble them up! And I feel better about the lower carb, higher protein content of almond flour. I’ve gotten pretty good at eye balling measurements, but here is my recipe to yield appx 21 dollar sized pancakes.
1.5 cups almond flour
3 farm fresh eggs
1/2 cup milk
3 Tbsp oil (I use either sesame oil or coconut oil, but have even used olive oil with success)
1/4 tsp salt
1.5 Tbsp sweetener of choice (or omit altogether)
- Mix all of your ingredients together in a big bowl till you have a nice smooth batter. You might want to add the milk a little at a time to not make it too runny. Sometimes it takes just shy of 1/2 a cup to make it perfect.
- Preheat a dollar sized pancake pan. I like to use a cast iron plett pan (because it doesn’t have nasty Teflon nonstick coating and also because it reminds me of my childhood) with a lot of butter on medium-low heat.
- Use a tablespoon to scoop the batter into the pan. I find that a tablespoon is just the right amount for each plett.
- When you see little bubbles on top it’s time to flip them over and brown the other side.
- Serve with grade B maple syrup and fresh berries or preserves.