Almond Flour Pancakes
Makes four (5-inch) pancakes
¼ cup almond milk*
2 tablespoons honey
3 eggs
1 teaspoon salt
1 ¼ cups almond flour
1 teaspoon baking soda
Untoasted sesame oil, for frying
- In a medium bowl, combine the almond milk, honey, eggs, and salt. Whisk together until homogenous. In a small bowl, whisk the almond flour with the baking soda.
- Add the dry ingredients to the wet and stir until smooth.
- Place a large skillet on the stove over medium heat. When the pan is hot, add a teaspoon or so of sesame oil to the pan and swirl it around.
- Ladle silver dollar–size pancakes onto the skillet. Let them cook for a minute or so, or until they are golden brown on the first side. Flip with a spatula when the cakes release easily from the pan; continue cooking until golden brown and cooked through.
*Chef's Note: Making SCD-safe homemade almond milk is very easy and only takes a few minutes of active work. First, soak ½ cup of raw almonds overnight in 3 cups of water. The next day, strain off the soaking water, place the almonds in a blender (a heavy-duty, Vitamix-type blender works best) and add 3 cups of fresh water to the almonds. Blend for 2 minutes, or until the mixture is smooth and creamy. Pour the milk through a fine mesh strainer, pressing on the solids to get all the milk. Store it in the refrigerator for up to one week.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com
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