Source: Micki Seibel, May 2015
- 1 3/4 cups of almond flour
- 1 egg
- 2/3 cup almond milk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pat of butter or coconut oil for frying
- Whisk together all of the ingredients (except the butter or coconut oil) in a large bowl.
- Heat the butter or coconut oil in a large non-stick pan over medium heat.
- Using a ladle or tablespoon, scoop the batter into the pan leaving enough room between pancakes for them to spread a little and to flip (use 1 ladle-full or 2 spoonfuls per pancake, if using a tablespoon).
- Cook the pancakes until little air bubbles start to appear on the surface (2-3 minutes) and flip.
- Cook for an additional 1-2 minutes and pull from the pan to serve.
- Repeat steps 3-5 until you have used all of your batter. Add additional butter or coconut oil for each batch, if needed, to keep the pancakes from sticking.
How to Not Screw It Up
- Wait until you see those air bubbles on the surface of the pancake before you flip it. The air bubbles are a sign that the middle of the pancake is cooked making the pancake solid enough for a flipping maneuver. Otherwise, you will be trying to flip a liquid pancake and that makes a mess.
- I often find that I don’t need additional butter or oil for the second batch. The heated pan and little remaining oil are sufficient to brown my subsequent batches of pancakes without making them oily.