These almond flour hotcakes have been a staple in my family unit since around 2011. They're light, cushy, wet, and (do I daresay) indistinct from flapjacks made with generally useful flour. You'll simply need to taste them to trust it!
I have incorporated a formula video here to demonstrate to you the way toward making these sans grain almond flour flapjacks from beginning to end. Look at the video and get the full formula toward the finish of this post!
Following quite a while of cooking and heating without grain, I've discovered the blend of almond flour and custard flour yields a unimaginable surface that intently imitates wheat flour. The way that almond flour is so flexible and has an extraordinary supplement profile makes it one of my kitchen staples.
Also try our recipe : Light and Fluffy Vegan Waffles with Blueberry Sauce #vegan #bluberry
- 1-3/4 cups finely ground almond flour
- 1 teaspoon baking powder
- 2 tablespoons tapioca flour optional (see note)*
- 1/4 teaspoon salt
- 2 eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup almond milk
FOR SERVING:
- blueberries
- sliced banana
- almond butter
- pure maple syrup
- roasted almonds
- hemp seeds
INSTRUCTIONS
- Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).
- Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
- Measure out ¼ cup of batter and pour into the skillet.
- Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.
- Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
Source : bit.ly/2TZmdOY
Read more our recipe : Vegan Chocolate Chip Cookies #dessert #chocolate
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