What's For Breakfast: Almond Flour Pancakes

I'm trying to reduce my wheat intake just a bit (which is semi-tortuous given my love affair with bread), so I thought I'd give a gluten-free pancake recipe a whirl for breakfast yesterday. Now, don't get me wrong -- these almond flour pancakes taste nothing like my favorite buttermilk pancakes made with all-purpose flour. But ... they aren't bad, either, just ... different. The almond flour gives the pancakes a slightly crunchy texture and a hint of nutty flavor, while the whipped egg whites help to give them a fluffy appearance. Add a generous pour of pure maple syrup on top, and I'm happy to eat them, whatever they are.

Almond Flour Pancakes (printer-friendly version)
makes 8-10 four-inch pancakes

1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 scant teaspoon cream of tartar
1/4 teaspoon fine sea salt
3 eggs, separated
1/4 cup organic skim milk
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted and cooled
additional unsalted butter (about 1 tablespoon) for the skillet

1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and sea salt. Set aside.
2. Add the egg yolks into a large bowl. Whisk in the skim milk, syrup, and vanilla extract. Then whisk in the cooled melted butter. Stir in the dry ingredients until smooth. Set aside.
3. Add the egg whites to a medium bowl. Whisk until very foamy, 1-2 minutes. Use a rubber spatula to fold the egg whites into the rest of the ingredients until well-combined.
4. Melt about 1 tablespoon of butter in an electric skillet set to 350 degrees. Use a spoon or small measuring cup (I used a 1/3 cup measure) to pour the batter into ~40-inch circles onto the hot skillet. Cook until bubbles form (about 1 1/2 to 2 minutes), then flip and cook until browned on the other side (about one minute more).
5. Place the cooked pancakes on an oven-safe plate in a warm oven or warming drawer until ready to serve.

(adapted from a recipe from The Nourishing Home)


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