Almond Flour Pancakes
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 100 gr | 1 cup | Blanched Almond Flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the speckles in the color. It creates a smoother batter texture and a brighter color for bread. You can make Almond Flour at home: First, soak raw almonds ( with the skin on) in a bowl filled with cold water and let it sit overnight. Drain soaked almonds and gently squeeze the almonds to loosen their skin. Next step, dry them: line a sheet pan with a few sheets of paper towels, scatter the freshly blanched almonds on it, and let them dry for 4-6 hours or even overnight, no longer. And lastly, add the almonds to a shigh-speed blender, and process until look just finer than bread crumbs, about 10 seconds, stir to loosen any clumps or large chunks near the blender’s ase, and process for a few seconds more. Be careful not to blend them for too long, or they will turn into almond butter! | |
| Banana, small | 1 | 1 | If you have extra overripe bananas at home, stick it in the freezer with the skin on. Frozen bananas turn dark brown or black, that’s OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Thawed bananas are very soft and watery, no worries. Squeeze the squishy dark bananas into your mixing bowl, include any liquid and now go bake. | |
| Eggs | 2 | 2 | ||
| Milk | 60 ml | 1/4 cup | You can use different types of milk: cow milk, almond milk, oat milk or just water. | |
| Baking Powder | 6 gr | 1 teaspoon | ||
| Salt | 3 gr | 1/2 teaspoon |
Optional Ingredients :
| 3 gr / 1/2 tsp Cinnamon | |
| 3 gr / 1/2 tsp Vanilla |
Equipment:
| Hand mixer or blender |
Steps:
- In a mixing bowl, mash the ripe banana (1) with a fork or hand mixer until completely smooth.
- Stir in eggs (2) one at a time, give each egg plenty of time to emulsify, mixing at least 30 seconds. Add milk (60 ml) and mix one more time until combined.
- Stir almond flour (1 cup), baking powder (1/2 tsp) and salt (½ tsp) in a bowl.
- Combine wet ingredients with the dry one, mix until just combined. Don’t overstir the batter.
- Set a large non-stick pan over medium heat and brush it very lightly with oil. Pour ¼ cup of the batter. Spread it gently using the back of a spoon.
- Cook 3 minutes or until the edges look set. Flip and cook the other side for 2 minutes more, until your pancake turns golden brown. Allow the pancakes to cook properly, don’t rush them on high heat. Repeat with remaining batter.
- Serve with maple syrup and fruit, yogurt and honey, ice cream or enjoy plain!