These pretty much made our week here. Almond flour is my new power animal. These can be GF or not (just use regular flour). This is adapted from the back of the Trader Joe’s GF Flour bag. I added, subbed and twirled in some goodness.
1 cup GF flour (or any other flour)
2/3 cup almond meal
3 teaspoons brown sugar
1 tsp baking powder
1/4 tsp salt
1 cup water
2 eggs beaten
1/4 cup coconut oil
1/2 tsp vanilla extract
As many chocolate chips/cocoa nibs you can handle (I used Ghiradelli-sinful)
Combine the flour, almond meal, brown sugar, baking powder and salt in one bowl. In another bowl, combine the water, eggs, vanilla and coconut oil. You want the eggs and the coconut oil to be similar in temperature. To achieve this, you may have to heat the coconut oil (microwave or stovetop) for a bit so it doesn’t turn solid once it hits cold eggs. If it gets a little chunky from the coconut oil solidifying, no worries, just combine as best you can and it will melt/mix in the pan.
Add wet ingredients to dry ingredients. Stir in chocolate chips.
This is a very thin batter. Using some coconut oil to coat a small pan, fill the pan with a thin layer of batter to make one big pancake and cook each side until browned. I cut them into quarters. I made ours medium thickness and big so it made 3 large pancakes (12 quarters).
We totally ate a whole big one a piece though!!! AH!
These are so flavorful, there really isn’t a need for syrup! Enjoy and let me know about any modifications.