I have been making these for MONTHS, trying to perfect them. I just could not get past the grittiness of almond flour in pancakes! I’m convinced, the only way around this is to buy blanched almonds (ones with no brown skin) and grind them into butter. NOT flour, it has to be butter. As smooth as you can get it! I also really love the combination of lemon juice, almond extract and Walden Farms Blueberry Syrup. Let me know what you think!
54g raw egg, mixed well
10g fresh lemon juice
5g almond extract
40g ground blanched almonds (use almond flour to calculate this)
2g baking powder
2g baking soda
Add in syrup of your choice, I recommend Walden Farms Blueberry Syrup
Melt the butter in a small microwave safe bowl. Add the egg, lemon juice and extract to the melted butter and stir to combine. Add the almond butter, baking powder and soda, stir until everything is evenly distributed. Use spray oil on a non stick flat griddle. The heat should be medium high. Pour the batter in to small 3 inch pancakes. Cook until you see bubbles forming on the tops and the edges look dry. Flip to cook the other side.
If your pancake batter keeps spreading on the griddle and the edges are paper-thin, the heat is too low and they will never be fluffy! The batter should “round” and puff up around the edges almost immediately when you pour the batter onto the griddle.