Gluten-Free Pancakes with Fresh Berries
- 1 cup blanched almond flour
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons canola oil, plus more for cooking
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, eggs, maple syrup, canola oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add a tablespoon or two of milk, non-dairy milk, or water to thin out the batter a bit, if needed.
- Make the pancakes—Add a little butter or canola oil to preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with butter, syrup, and fresh berries.
Expired baking powder will deliver flat, not fluffy, pancakes. Test the effectiveness by dropping a bit into hot water. If it bubbles and fizzes, it’s good to go.