After I found out that I was pregnant, my husband and I talked about some important traditions that we wanted to continue with our family. One of them was that my husband wanted to be able to make chocolate pancakes, and he wanted to eventually do it with our children. He remembered how it was his job to give a "chip alert" when the pancakes seemed low on chocolate chips. So, he practiced. My husband's parents even bought us a brand new griddle, so he could perfect his pancake making skills. Fast forward almost 7 years, and my husband has perfected making a variety of pancakes. He has made regular pancakes, high fiber pancakes, and even gluten free pancakes. Now we decided to try almond flour pancakes. I based my recipe from The Nourishing Home blog. Since this was our first try, my husband did not make this batter into shapes. We will have to try again when we are more familiar with this type of batter. Here is our recipe.
Almond Flour Chocolate Chip Pancakes
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temperature
1/4 cup buttermilk or 1/4 cup of milk with 1 teaspoon lemon juice*
1 tablespoon butter
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Preheat the griddle to medium heat.
In a medium bowl, combine the almond flour, baking soda, and salt. Then set it aside.
Next, you will need to separate all 3 eggs. Place the egg whites in a medium sized mixing bowl and set it aside. Place the egg yolks in a large mixing bowl. Add the melted butter to the egg yolks and mix together using a mixer. It is really important to make sure that the butter is cool to the touch, because you don't want any of the egg yolk to get cooked. As you are mixing, add the buttermilk, maple syrup, and vanilla to the yolk mixture. Once everything is mixed well, mix in the dry ingredients that have been set aside. Make sure that there are no lumps in the batter, and then set aside.
Attach the medium bowl with egg whites to the mixer and clean whisk attachment. Whisk the egg whites rapidly until they are a foamy consistently. It should take about 1-2 minutes. Then add the foamy egg whites to the batter and mix together slowly and carefully with the whisk. You do not want to beat them too much, because they can lose the air that you added to the egg white to help the fluffiness of the pancakes.
Once the batter has been combined well, add some chocolate chips to the batter. You can decide how chocolaty you want the pancakes. Plus you can always add more chocolate chips are you are making the pancakes.
Grease the griddle with canola oil or coconut oil. Once the griddle is hot, ladle spoonfuls of the batter onto the griddle. The pancakes should be about the size of a silver dollar. (My husband uses 1/4 cup measure and fills it halfway with pancake batter.) Cook the pancakes for a couple of minutes until the edges dry out a little. The batter should begin to bubble a little bit when it is ready to flip. Carefully flip the pancake and cook for a few more minutes. Both sides should be browned, but not over-cooked. (Once you have successfully cooked one pancake, it is important for the official tasters of your house to taste the pancakes. Then you know if you are doing it correctly.)
Serve the pancakes hot off with griddle with pure maple syrup. You can make sausage or bacon as a side dish, but it is not necessary.
*Cook's Notes: I used 1/4 cup milk plus 1 teaspoon lemon juice, because I do not regularly keep buttermilk in the house.
After you make these pancakes, I hope your loved ones will tell you, like our's did, that this is the best meal ever. Enjoy!
<3 Cassidy
They look so YUM.
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