Vegan Almond Flour Pancakes (Fluff's Fluffy)
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| 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:
- 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).
- 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.
- 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.
- Let the pancake batter rest for 5 minutes to thicken while you heat the skillet.
- 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.
- Cook for 3-5 minutes on one side, or until bubbles appear on the surface and the edges look set.
- Flip the pancake and cook for an additional 1-2 minutes until golden brown.
- 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.