Almond Flour Pancakes

 

A couple of years ago when Roi first made the jump to a completely starch free diet, we both thought that pancakes would be something he'd have to give up forever. But last year while I was trolling the web, I came across some Paleo recipes that used almond flour and eggs to make pancakes that have the same taste and consistency we were used to in traditional pancakes. I made a few tweaks because the Paleo diet isn't synonymous with a starch free diet and here we are! In delicious pancake land.

Almond Flour Pancakes

serves 2 ~ about 3 medium pancakes each

1/2 cup almond meal/almond flour (it's the same thing, I buy mine from Trader Joe's)

1/4 tsp cinnamon

1/4 tsp baking soda

1/2 cup heavy cream

1/4 tsp vanilla extract

2 eggs

butter for frying

Sift or whisk the dry ingredients together. Whisk in the cream and vanilla, then the eggs. Heat a non-stick pan over medium heat and add a little butter to the pan. These pancakes will spread, so I usually like to use a small egg-frying pan and only 1/4-1/3 cup of batter for each pancake. Cook until the pancake seems set and you can see little bubbles all over the top, then flip. Make sure both sides are golden brown and the pancake is cooked through. Mix the batter in between pancakes because it will separate slightly.

Having pancakes with sliced strawberries and whipped cream is my favorite way, but you can serve these however you'd serve regular pancakes. In the past, I have made these with blueberries, but the pancakes never stay together as well when the berries are mixed into the batter, so I usually serve the fruit on top after the pancakes are cooked. Roi likes them with with butter in between each layer and with a lot of maple syrup (Real maple syrup is starch free! Hooray! I don't know about the fake stuff though.) 

To make 2-3 servings of whipped cream, put 1/3 cup cold heavy whipping cream into a bowl and mix (I use an electric hand mixer) until thick. Then add a teaspoon of sugar and whip until stiff peaks form and it looks like whipped cream should. Then just dollop as much as you want on top of your pancakes. (I used a piping bag because I like to get fancy.)