Sometimes what inspires me to make food is other food; for example, a basket of ripe fruit. I made a quick fruit salad the other evening and needed to use it up so I decided to try and make a slightly healthier version of pancakes using almond flour. Fresh fruit and pancakes? Yes please! Almond flour is almonds that are ground up fine. Some recipes substitute regular flour with a 1:1 ratio. However, I find that almond flour is much more coarse and tends to make recipes crumble so I always blend in some regular flour. I played around with versions of this pancake and found that it does need some flour to give it a more pancake-like consistency. Along with 2 cups of almond flour and 1/2 a teaspoon of baking soda (to add some fluffiness), I also incorporated 1/3 cup of all-purpose flour. I chose not to add sugar to this recipe because there is always sugar in my toppings (in this case fruit and maple syrup). It can be an option though.
I love pancakes and crepes because they are so easy to prepare although they take time to make. Once I set aside the 3 dry ingredients, I prepare the wet ingredients and then mix them together with a hand mixer. The wet ingredients are: 3 eggs, 1 Tbsp melted butter, 1 Tbsp vanilla extract, and 1 and 3/4 cups of kefir. Like the baking soda, the kefir helps fluff up the pancakes.
It is important to let the batter sit for about 10 minutes. The reason for this is because dry ingredients will vary in moisture and they may soak up too much of the liquid. After the 10 minutes, look at the batter and decide whether it is too thick or too runny for your liking. I like mine to be less thick so that the consistency is almost crepe-like. You can add a Tbsp at a time of flour (to thicken) or almond milk, regular milk, kefir (to loosen) the batter.
Once the batter is ready, heat a griddle. Make sure to spray with some coconut oil or use a bit of butter so the pancake doesn’t stick. I find a good heat for pancakes is to have the stove on medium.
Use a 1/3 C measuring cup to pour the batter onto the griddle. When the edges start to firm up and holes appear in the centre, the pancake is ready to flip over. This can take less than a minute. Once the pancake is flipped, it only needs another 30 seconds to a minute on the other side.
This recipe makes 12 pancakes. I can eat 3 or 4 with my fruit salad and maple syrup.
2 C ground almond
1/3 C all-purpose flour
1/2 tsp baking soda
3 large eggs
1 3/4 C kefir
1 Tbsp vanilla extract
1 Tbsp butter
1. With a hand mixer, mix almond and baking soda in a bowl.
2. In a separate bowl, use the mixture to mix the remaining ingredients (the wet ingredients).
3. Mix the wet and dry together.
4. Let sit for 10 minutes.
5. Spray a hot griddle (about medium heat) with coconut spray.
6. Use 1/3 C measuring cup to pour batter onto griddle.
7. When holes start forming in the pancake, flip over for another 30 seconds to a minute or so.
8. Serve with fresh fruit or topping of choice.
Protein 6.8 g