Time: 30 min.
Complexity: easily
Quantity: 6 pcs.

These delicious, fluffy pancakes are a great gluten-free alternative to traditional wheat-flour pancakes. Made with almond flour and almond milk, they're incredibly tender, but they can also be tricky to flip. But don't worry! After a lumpy first time, you'll get the hang of it: just wait until they're nice and browned on one side, as described in the step-by-step recipe, before flipping. Serve the pancakes drizzled with maple syrup or your favorite jam.

Ingredients:

• 4.5 tbsp unsalted butter
• 2 tbsp. l. brown sugar
• 1/4 cup unsweetened vanilla or plain almond milk
• 3 large eggs
• 1.5 tbsp. blanched almond flour finely ground (about 180 g)
• 1.5 tsp baking powder
• 1/4 teaspoon coarse salt
• Maple syrup, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, brown sugar, almond milk, vanilla milk, eggs, almond flour, baking powder, maple syrup

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Preparation:

Step 1
• Place 3 tablespoons of butter in a large bowl and melt in the microwave for 30-60 seconds. Let the bowl cool slightly, then whisk in the brown sugar and almond milk. Add the eggs and whisk until smooth. Add the almond flour, baking powder, and salt and whisk until you have a thick dough. Let the dough rest for 10 minutes.
Step 2
• Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon of butter to the skillet and swirl it to coat the bottom. The butter should bubble vigorously but not darken. If it begins to darken, reduce the heat slightly. Drop 1/4 cup of batter into the skillet and spread it out with a spoon to form a circle about 4 inches in diameter. Repeat this process, frying a few pancakes at a time, leaving at least 1 inch between each pancake. Cook until the pancakes are smooth with a few tiny bubbles and the bottoms are golden brown, 3-4 minutes. Be patient, as undercooked pancakes will be very difficult to flip.
Step 3
• Once the pancakes are browned on the bottom, carefully run a thin, wide spatula under each one, then flip and cook for another 1-2 minutes, until golden brown on the other side. Transfer the pancakes to a plate and cover with foil to keep warm. Wipe the pan thoroughly and repeat with the remaining oil and batter to cook 4 more pancakes.

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