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Almond Flour Pancake Mix
Created by: Howcan Team
Ingredients
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup almond milk
- 1 teaspoon vanilla extract
- Coconut oil or butter for cooking
Instructions
- In a large bowl, whisk together 2 cups of almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 tablespoons maple syrup, 2 large eggs, 1 cup almond milk, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
- Serve the pancakes warm with your favorite toppings and enjoy!
Almond flour pancake mix has a rich history dating back to ancient civilizations where almonds were ground into flour for various culinary uses. In recent years, the popularity of almond flour as a gluten-free alternative has led to the creation of pancake mixes that cater to those with dietary restrictions. Renowned chefs and health-conscious restaurants have embraced this trend, incorporating almond flour pancake mix into their menus. The Pacific Northwest is particularly known for its innovative use of almond flour in pancake recipes. Today, the best version of this dish can be found in artisanal bakeries and health food cafes, where the use of high-quality almond flour is crucial for achieving a light and fluffy texture. For those seeking a famous alternative method, adding a touch of vanilla extract and a sprinkle of cinnamon to the mix can elevate the flavor profile of these delectable pancakes.
25 min
8-10 pancakes
150 calories
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