These are my pancakes from scratch. After years of trial and error I now have a reliable recipe I can use. And, I am a big fan of pancakes, every other Sunday (cheat day) I make these. Top with some Nutella or almond butter and agave, so bomb!
**you can substitute the almond flour with another 1/2 cup of all purpose flour or use 2 cups coconut flour with an added 1/2 teaspoon baking soda. I just enjoy the texture and taste of almond flour. 🙂 you can also skip the butter. instead of sugar use pure maple syrup and add fruit like banana or blueberries.
1 cup all purpose flour
1/2 cup almond flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 large egg, lightly beaten
1 1/4 cups unsweetened vanilla almond milk
2 tablespoons unsalted butter, melted
2 tablespoons vanilla extract
1 large banana(optional)
Heat skillet on medium heat. Combine flour, baking powder, salt, and sugar in a medium bowl and whisk or stir with a fork. If adding a banana, dice the banana into small pieces and add to the dry mix( I like to fold it into the mix evenly).. In a separate bowl, whisk together the beaten egg, vanilla extract,almond milk and the melted butter. Add the wet ingredients to the dry ingredients and very gently fold them together. Do not overmix; the batter should have small to medium lumps.
For each pancake, pour about 1/2 cup of batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.
Keep the finished pancakes on a heatproof plate in oven to keep warm until served.