Vegan Almond Flour Pancakes (Fluff's Fluffy)

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Blanched Almond Flour	50 gr	1/2 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!
Oat Flour	100 gr	1 cup
Making homemade oat flour couldn't be easier! All you need is whole rolled oats and a food processor or high-speed blender or coffee grinder. Place the oats in the blender or food processor and blend until they form a fine flour, stopping to stir occasionally.
Salt	2 gr	1/4 teaspoon
Salt balances and intensifies the sweetness and other flavors in the batter, making the pancakes taste richer and more satisfying.
Baking Powder	12 gr	2 teaspoons
Non-Dairy Milk	240 ml	1 cup
Maple Syrup	15 ml	1 tablespoon

Optional Ingredients :

3 gr / 1/2 tsp Cinnamon
3 gr / 1/2 tsp Vanilla Extract

Steps:

Step 1

To get started, gather the following ingredients: Almond flour (1/2 cup), Oat Flour (1 cup), Baking Powder (2 tsp), Salt (¼ tsp), Maple Syrup (1 tbsp), and Non-Dairy Milk (1 cup).

Step 2

In a large mixing bowl, whisk together the Almond flour, Oat flour, Baking powder, and Salt. Ensure the ingredients are evenly combined to avoid lumps.

Step 3

Add the non-dairy milk to the dry mixture while stirring. Mix in the maple syrup and vanilla extract (if using). Stir until the batter is smooth and has a pourable consistency. Add a little extra milk if the batter seems too thick.

Step 4

Let the pancake batter rest for 5 minutes to thicken while you heat the skillet.

Step 5

Once the skillet is hot, add a small amount of oil to lightly grease the surface and pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter gently to form an even circle.

Step 6

Cook for 3-5 minutes on one side, or until bubbles appear on the surface and the edges look set.

Step 7

Flip the pancake and cook for an additional 1-2 minutes until golden brown.

Step 8

Stack the pancakes on a plate and serve warm. Top with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a dollop of non-dairy yogurt.