Photo by Gwénaël Le Vot
Serves 2
1½ cups almond flour
1 teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup almond milk
2 large eggs
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Olive oil, for frying
In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together almond milk, eggs, syrup and vanilla. Pour wet ingredients into dry and stir. If batter is too thick, stir in more milk, 1 tablespoon at a time, until it reaches desired pouring consistency. If it’s too thin, sprinkle in more flour, 1 tablespoon at a time, until desired consistency.
Brush a nonstick skillet with oil over medium heat. Using a ¼-cup ladle, scoop or measuring cup, pour batter into heated skillet. Cook 1–2 minutes per side until brown. (Almond flour pancakes will darken quicker than pancakes made with regular flour.) Serve warm with honey butter, if desired (see below), and maple syrup.
Honey butter
Makes about ¾ cup
8 tablespoons (1 stick) unsalted butter, room temperature
⅛ teaspoon kosher salt
¼ cup honey
Mix all ingredients in a medium bowl until smooth. Transfer to a small bowl, and cover with plastic wrap until ready to use. Refrigerate for up to 2 weeks. Add honey butter to pancakes, waffles, toast, biscuits, vegetables and sandwiches.
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