Almond Flour Pancakes
These gluten-free almond flour pancakes are crispy on the edges and fluffy in the middle—just the way a good pancake should be. Slideshow: Pancake Recipes
These gluten-free almond flour pancakes are crispy on the edges and fluffy in the middle—just the way a good pancake should be. Slideshow: Pancake Recipes
I made these today and they were amazing. But, and this is the reason I don't bake, I decided to make 1/2 the recipe, so I used 1 cup of almond flour then I forgot that I was going to only make 1/2 the recipe and I proceeded to add the rest of the full strength ingredients. I also used almond milk as I did not have buttermilk. Anywhoo, they turned out super fluffy and light. They did take a bit longer to cook and were very delicate on the first flip, but my family loved them. I will definitely make these again and still only use 1 cup of almond flour (less calories).
Read MoreWay too much baking soda. I followed the recipe, although the amount of baking soda called for gave me pause. I should've followed my instincts, because the entire batch had the bitter taste of unreacted baking soda.
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