It’s funny to me that I’m sharing these with you as Parker’s first reaction to eating them was, “Disgusting!” He’s been spoiled by the heavy-on-the-butter yogurt pancakes I typically make. So before you go writing these off, just know that if your usual pancakes are sub-par, these will do just fine! You might even like them!
Let’s try this again.
Almond flour. It’s becoming a thing. Or maybe it’s been a thing. I don’t know. I haven’t strayed too far from normal flour yet, but I’m dipping my toes in the alternate flours world with my love of Kodiak Cakes mixes, and now, you guessed it, almond flour.
So, Anders (and I) are currently dairy-free because he has some eczema on his legs and I think it may be dairy-related. So my usual pancakes were off the table (pun intended!), and out of desperation came inspiration. Almond flour pancakes.
Now, I’m not going to share my recipe because, like I said, meh. But I am going to share my brother-in-law Mike’s (husband of the face wash queen!!!!) recipe. When he makes them, he makes an enormous batch and I’ve had them and they’re delicious. They’re not your typically fluffy Buttermilky dinery sleep-all-day-after-you’ve-eaten-themy. But they’re really good and also healthy. If I’m not going dairy-free, I might try adding plain whole milk yogurt or melted butter to them some time too.
Mike’s Almond Flour Pancakes
1 lb. Bob’s Red Mill Almond Flour (1/2 of the above bag)
9 eggs
4 T honey
3 T vanilla
3/4 t salt
3/4 t baking soda
1-2 T cinnamon
optional: shredded apple (I made ours with it, and recommend!); chocolate chips
Mix above ingredients. Coconut oil or butter on griddle. Get flippin’.
If you make a ton, freeze them in a big ziplock and pop them in the toaster when you’re ready.
(Any success in subbing out normal flour for alternate flours in your every day cookies, breads? Half and half? I’m nervous to ruin a whole recipe with how infrequently I bake, but I want to try this more and more!)
I'm also new to the almond flour train, but this has become one of my favorite cookie recipes: http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/
I have started making my peanut butter cookies with almond flour. And WOW, I love them so much. Use the recipe on the peanut butter jar that starts with J. Use almond flour in place of flour. I also use sweetener instead of sugar because we must be sugar free for a dietary issue. But regular sugars are fine too. Make sure you give them plenty of room to spread because they really do without the flour. They are a chewy gooey cookie. so lovely.
Right before they go in the oven I sprinkle them with chocolate chips.
heaven.
We swear by these paleo chocolate chip cookies (my husband asks for them more than the original): http://againstallgrain.com/2012/08/29/real-deal-chocolate-chip-cookies/. Have yet to find a pancake recipe I'm a huge fan of though. We'll have to give this one a try!
i'm totally going to make those. thank you!
Definitely would not recommend just subbing out regular flour for different ones. You could use a gluten-free all-purpose flour, but other than that, flours are very different texture-wise and they do not all bake the same way. Almond flour is pretty similar, but I would still look up a recipe for whatever you want using almond flour and see if you can find one that you like.
Earth Balance for the win if you need the flavor of butter. We've been mostly dairy-free for 7 years since my son was diagnosed with an allergy. Also, Califica Farms makes a bonkers almond milk (the Toasted Coconut flavor is the best). Going DF is easier than ever…so many good options.
Get yourself the cookbook "Against All Grain" by Danielle Walker. It's the best out there, I promise! She has yet to let me down with one of her recipes.
I second Against the Grain! It's been a great cook book for us and we use coconut flour, almond flour, and arrowroot powder regularly now. I'd like to say you can't tell but you can – it's not bad just different. My husband loves the scones in Against the Grain 🙂 Good Luck!
ooh! thank you!
We are big flapjack lovers!:) I'm gonna try this:) We have a weekly flapjack recipe we have that doesn't feel like a cheat (my husband makes it like twice a week I'm very lucky haha) he literally does 1 banana and two eggs per person and maybe a tiny vanilla, stick blender and boom into the pan.. Also great if you want to go dairy free, though my little boy seems to get red dots if I give him a bite- I think he might be slightly allergic to eggs?
My husband and I like these: http://www.chefshanekelly.com/2011/08/very-blueberry-almond-flour-muffins/
And these (but I add an egg and sub butter for shortening: https://elanaspantry.com/primal-chocolate-chip-cookies/
I always used Honeyville almond flour. Coconut flour can be good too but you need to use a lot of eggs and my daughter is allergic (FPIES).
Almond meal at Trader Joe's. Soooo much cheaper.