Description
One important tip of almond meal pancakes– think Julia Child. You have to have the courage of your convictions to flip them. Don’t move slowly or they’ll crumble. Take courage!
Ingredients
Scale
- 2c almond meal (sometimes called almond flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 Tbsp poppy seeds
- 3/4c almond milk
- 2 eggs
- 1 Tbsp pure maple syrup
- 1 tsp vanilla
- 1/4 tsp almond extract
Instructions
- In a medium mixing bowl, combine almond meal, baking powder, salt, and poppy seeds. In a small mixing bowl, whisk together almond milk, eggs, syrup, vanilla, and almond extract. Pour wet ingredients into dry ingredients, and stir until mostly smooth (with just a few small lumps).
- Heat a skillet over medium heat. Grease with a nonstick spray, Earth Balance, or a little grapeseed oil (if you’re not dairy free, feel free to use butter).
- Scoop pancake batter by 1/4 cupfuls onto the skillet and cook until golden on the bottom with bubbles on the surface. Work swiftly and smoothly to flip the pancakes. (Almond meal is more tender and you need to be strong and smooth or they’ll crumble). Cook another minute or so, until golden.
- Repeat with remaining batter and serve warm with syrup or fruit.