I remember the excitement of going out to breakfast as a kid. Knowing that I could order French toast and eggs and ham, and homefries made me feel as if the world was my oyster. Having so many choices can be overwhelming, so it I felt relieved knowing that I could skip an entire section of the menu; The Pancake Section. Why? Because restaurant pancakes are gross, simple as that. Just thinking about them, I can feel them sticking to the roof of my mouth. Blech. Even as a kid, apparently, I was a food snob.
Mom’s were a different story. Somehow simultaneously rich and light, perfectly browned at the edges. She used to separate the eggs and whip the whites, which made the pancakes light and fluffy. And they were always served with real maple syrup, warmed, of course.
This recipe is adapted from Elana’s Pantry pancake recipe. It’s most likely an elevation issue, but when I made them with her measurements, the pancakes were quite thin and ran all over. If you try mine and they seem too thick, give hers a try! To make them work for me, I lessened the amount of cream and butter, added flax seed meal, and used honey instead of agave. I also separated the eggs, and whipped the whites, because not only does it make better pancakes, it makes my mom feel closer than 3000 miles away.
3 C almond flour
1 t baking soda
1/2 t sea salt
2 T flax seed meal
1/3 C heavy cream or coconut milk
8 eggs, separated, preferable pastured
6 T melted butter or coconut oil, plus additional for frying pancakes
1/4 C honey
1 T vanilla extract
- Beat the egg whites until soft peaks form.
- Combine the dry ingredients and stir with a whisk until well combined.
- Combine the egg yolks with the other wet ingredients and mix well.
- Combine wet and dry ingredients and stir to combine.
- Stir in 1/4 of the beaten egg whites to the pancake mixture, and then gently fold in the remainder.
- Heat a large pan or griddle to medium heat and add about 1 T of butter or coconut oil. Once it’s hot, ladle the pancake batter into the skillet. If you were gentle with folding in the egg whites, the batter will be thick, and you’ll need to spread the pancake out a bit. Make them whatever size you want, but keep in mind they’re easier to flip when they’re small.
- Cook the pancakes for 3-4 minutes per side, adjusting the heat if necessary. I find with grain free pancakes, I have to turn the heat up a bit at first, and turn it down as the pancakes are cooking so they won’t burn. It varies with each type of pan, so play with it and see what works best.
- Keep the finished pancakes in a warm oven until ready to serve.
- Serve with grass fed butter, berries, and real maple syrup, warmed if you’d like.