Lately, I have been using more Almond Flour in various recipes, and this new pancake recipe has turned out to be our new favorite. I have found when using Almond flour in baking, it helps to add in another starch such as Tapioca Starch or Potato Starch. This gives the end result a much better consistency and texture. We have also been using Natural Avocado Oil in a number of recipes as well. It has a high heat point and is a nutritious, healthy oil, plus it is great in baked goods.
1 1/2 cups Blanched Almond Flour
1/2 cup of Potato Starch or Tapioca Starch
1 rounded tsp. gluten free Baking Powder
3/4 cup Almond Milk or milk of choice
1 Tblsp. Maple Syrup
2 Tblsp. Avocado Oil
2 large eggs - whisk well
Heat up a cast iron skillet on medium heat with a Tblsp. or 2 of Avocado Oil.
In a bowl combine almond flour, potato or tapioca starch, and the baking powder whisking well to combine. In another bowl whisk the eggs till lite, add in the maple syrup, avocado oil, and milk mixing well. Add the wet ingredients to the dry and whisk well. Pour desired amount into the heated skillet and let cook on the first side till you see a good amount of "bubbling" in the batter, then flip and cook the other side till done. Serve with preserves or maple syrup.