Every Sunday I want pancakes. I almost never have the ingredients, and I’m also rarely successful in talking my husband into taking me to a local pancake house that has yummy gluten free waffles and pancakes. He says we don’t need pancakes every Sunday… And I suppose he’s right. But a couple weeks ago, I had just enough ingredients to make 8 almond meal pancakes.
I usually buy Almond Meal, instead of the more expensive and finer blanched almond flour, and I’ll tell you why. Yes, I know that the blanched almond flour is more superior – I’m not stupid. But most of the time you have to buy it in a three or five-pound bag, and if I have one around, I will bake and cook with it non-stop until it is gone. It’s good and has excellent baking abilities. I have no control when it comes to almond flour and almond meal. I love to eat it. But most flour, no matter what it is made from (wheat, coconut, hazelnut, whatever), isn’t really good for my digestion.
So although Almond Meal is grainier and of seemingly “lesser quality,” I usually buy that, and I buy it sparingly. I like the small, inexpensive bags you can buy at Trader Joe’s. But I’ll be honest, you could use any kind for this recipe. There will be slight differences, but guys, it’s pancakes… don’t overthink it. Grain-free pancakes are rarely like their grain-filled counterparts, but these are nutty, comforting, and delicious, even if they aren’t the exact same as the buttermilk pancakes of my childhood.
Almond Meal Pancakes.
- 1-3/4 cups Almond Meal (I used Trader Joe’s)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup coconut milk
- coconut oil, lard, or ghee for cooking
- maple syrup and butter to serve
- It’s simple – mix all the wet ingredients together, then whisk in all the dry. Add a bit more almond flour if you need to to get your favorite pancake consistency.
- Heat your desired cooking fat (I used lard) in a cast-iron skillet or electric pancake griddle.
- Now it is simple pancake cookery – ladle the batter on in 1/4 cup rounds, and wait until it bubbles to turn them.
- I keep the cooked pancakes on a cookie sheet and let them stay warm in the oven at about 275 degrees. Serve with copious amounts of butter and syrup.