The first time I made gluten free pancakes, I used a mix. Then, I discovered a few recipes for pancakes using almond flour and knew right away that I wanted to give it a try. In all of the recipes I was looking at, it seemed that using almond flour closely resembled using regular flour. All of the other gluten free flours don’t seem to be able to stand on their own so you have to mix a few different types of flours together. And since I am more of a cook than a baker, almond flour seemed like the obvious choice. Elana, from Elana’s pantry, recommend Honeyville certified gluten free blanched almond flour and she is the almond flour queen so I took her advice. I ordered the flour and patiently waited.
My almond flour arrived and I put pancakes on the dinner menu. I was far too impatient to wait for the weekend! I decided after reviewing about a million and one recipes to go with Elana’s flapjacks recipe. I combined the ingredients as instructed and first noted the wonderful aroma. The batter smelled like something sweet was baking in the oven. I also noted that the batter seemed a little thin but since I was new to almond flour baking, I went with it. I started cooking the pancakes, at first pouring large circles of batter onto the hot griddle. When the bubbles started to burst, I attempted my first flip. Uh oh. This was not pretty. It would not flip for anything. The batter was going everywhere and the griddle was becoming a mess. I decided to let them cook a bit more to see if they would dry out a bit. By the time they were dry enough to flip, they were a little to brown for my taste.
So, I started the second round much smaller and I reduced the heat a nudge. Much better. They still did not flip like “regular” pancakes but batter was not flying across all ends of my kitchen. In the end, I went with silver dollar size and the results were even better. They were still more floppy than traditional pancakes but the smaller size and the lower heat made them much easier to cook. When all was said and done, I had a huge variety of sizes and shapes but really, all that matter to me was how they tasted. I can perfect the ingredients and cooking method to my liking without a doubt but if they don’t taste good, why bother? Right?
So, the dear husband and I dug into a delicious stack of pancakes. They tasted phenomenal, even compared to “regular” pancakes. The tiny ones were light and fluffy but even the huge ugly ones tasted great. The dear husband even agreed. Between the two of us, we polished off the whole batch and both wondered when the next time we would have these pancakes. This recipe gave me a good starting point and some ideas about future batches. I’ll keep playing around until I get it just right but feel very thankful to Elana to have gotten me started on a journey to one of my greatest passion in the kitchen – pancakes.
Awww, they’re cute!! I will have to try almond flour at some point..interesting. I have been trying to figure out my own food issues lately as well…for some reason, milk, cheese and certain oils have been bothering my stomach, which is weird because I have no problem with yogurt *shrug*
I am sooo glad I stopped in today and saw this recipe! Those sound absolutely amazing, and I am always on the lookout for great GF recipes! Thanks for sharing this with us!
so glad you’re feeling great & so light hearted, Christie! happyface!
the pancakes look so delicious! i love little ones; they’re so yummy, & i feel like i can eat a few more of them. i feel like they get better syrup distribution that way as well. we have lots of raw agave in the house, totally gonna try that one some pancakes next time we make them. i need to pick up some almond flour – that’s one of the few gluten-free flours i don’t have. so far our pancakes have been made with buckwheat flour (which i was surprised to find was g-f despite wheat in the name) mixed with some amaranth & quinoa flour. almond flour sounds perfect for pancakes though! mmmmmmmm!
ketchup & roasted broccoli is something i’m also gonna have to try. i looooove ketchup and i’m kinda ashamed that i haven’t tried it yet on roasted broccoli. one of my favorites: raw baby carrots & ketchup! ahahahahahaa. yay!
i’m so glad you liked the pancakes! they sound great with almond flour.
I still haven’t tried those KIND bars! I keep forgetting to buy one.
Pancakes for dinner? That’s my kind of meal! Thanks for reviewing my recipe :-)
Oh yum! I love almonds and almond milk so much, I’m sure I’d love these pancakes too. They look great! I love your mood recap. What a great way to feel. :-)
Those pancakes look excellent! I’ve never tried almond flour before, but I will keep my eye out!
Mmmm…. your pancakes looks great. I love your cute plate. I think I’ve seen it when shopping too. Great to hear that you are feeling good today.
Yum! I’ve been missing out on your posts. The pancakes look delicious, they’re such a pretty color. I love almond meal, it add almost a buttery flavor to baked goods.