Almond Flour Pancakes (GF)

It’s been a bit of a hectic holiday this Passover since my mom was released from the hospital about 5 hours before its start. I also had 25 people coming for Seder so juggling was tricky but doable. We are all de-stressing (my brothers and sisters in law and my sister) and are grateful Mom’s okay thank G-d.

As I think I’ve mentioned oodles of time, I try not to eat tons of matzah since I find my stomach tends to rebel and am always looking for other things to eat although matzah, butter and jam are biggies with me, I’ve switched to GF potato crackers. So I felt I needed other breakfast options and share this with you if you too are a bit matzahed out so to speak.

These pancakes are light and fluffy, lightly sweetened and were a big hit both with DH and my mama (and me for that matter) and actually quite filling. You get about 12 pancakes out of this deal.

So line up your ingredients

The salt and the eggs are missing from the pic but they are part of this.

Start by combining the dry ingredients first in a medium sized bowl.

Sift the potato starch into the almond flour and add the salt, sugar, baking soda and cinnamon. Stir well.

Right on top of the mixture, add the oil, eggs, orange juice and yogurt.

Stir well together till a nice, moderately thick batter forms

and prepare your frying pan by pouring a bit of oil in and rubbing the surface with a paper towel so it’s a thin coating (or spray oil). Heat the pan to medium so that the pancakes will have time to cook through

and when tiny bubbles form and you peek underneath the pancake is medium brown (about 3 minutes) and flip and cook till browned on other side.

Serve hot as is or with some fresh strawberries or other fruit, jam or maple syrup.

Almond Flour Pancakes (GF)

2 tablespoons raw or Demerara sugar

Pinch of salt

2 cups (200 grams) blanched finely ground almond flour 

2 tablespoons potato starch, sifted

1 teaspoon baking soda

1/2 – 1 teaspoon cinnamon (to your taste)

3 large eggs

2 tablespoons orange juice

1/2 cup (118 ml) yogurt

1 tablespoon oil

Additional oil for frying pan

Directions:

Combine sugar, salt, almond flour, potato starch (sift right into bowl), baking soda and cinnamon, stirring well together. Right on top of this add eggs, juice, yogurt and oil. Stir to combine, make sure no pockets remain of almond flour and set on the side of your stovetop. Take some oil spray or pour a little oil on a paper towel and smear a thin coating on the pan. Heat the pan to medium (this enables the pancake to cook through properly) and put about 3-4 tablespoons worth per pancake on pan. Cook about 3 minutes till bubbles form on top and bottom is medium brown and then flip over and cook other side also about 3 minutes. Continue to oil pan if needed and continue till batter is finished. Serve hot with maple syrup, fruit or as is.