almond flour pancakes

ALMOND FLOUR PANCAKES: BLUEBERRY-LEMON & 
BANANA-WALNUT
 

Last Friday was Garrett's birthday, which contributed to the heavy weekend of eating that included a tour of Wicker Park culinary hot spots with Garrett's brother who was in town from Michigan, two birthday dinners, and Easter brunch.  Also, I attempted in a hot, rushed mess to throw together a batch of French macarons for Garrett, as a reminder of his last birthday we spent together in Paris.  It was a major failure, but expect another attempt (and hopefully a post to announce some success).

Well, I had lots of leftover almond flour from the macarons that I put towards making some interesting pancakes for Garrett.  I really loved both variations - blueberry lemon and banana walnut - but maybe the blueberry lemon a little more.  The banana walnut were very rich and sweet, while the blueberry lemon a bit more balanced between tangy, rich, and sweet.  If you like more traditional flavors, go with the banana walnut or leave the lemon extract out of the blueberry.  The almond flour definitely makes for a more interesting texture, more like a cornmeal cake than the fluffy wheat flour cakes you might be used to.  In that sense, big chunks of gooey banana contrasted nicely.  Oh, and both variations are gluten free and paleo-friendly, if that's your thing.

Before you go on to view the results of this alternative pancake experiment that was a wild birthday success, let me warn you that I am an awful pancake maker.  While the taste is great, the cakes are misshapen, unevenly cooked, and of varying sizes.  So here's some advice: if someone ever gives you a hard time for your pancakes not looking pretty you should reply by saying, "then make your own effin' pancakes." 

Ingredients: Blueberry Lemon Almond Flour Pancakes (makes about 8):

• 1 1/4 cup almond meal/flour
• 1 tsp. baking powder
• 1/4 cup skim milk
• 1/4 cup nonfat greek yogurt
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. lemon extract (or you can use lemon zest)
• 2 tbsp. honey
• 1/2 cup blueberries (or however much you want)

Ingredients: Banana Walnut Almond Flour Pancakes (makes about 8):

• 1 1/4 cup almond meal/flour
• 1 tsp. baking powder
• 1/4 cup skim milk
• 2 eggs
• 1 tsp. vanilla
• 2 tbsp. honey
• 2 ripe bananas
• 1/4 cup chopped walnuts

Mix all the ingredients for the respective batters, adjusting your amount of milk to the thickness/thinness of batter you like.  You might want to leave the blueberries aside to drop in your batter one it is in the pan.

In a pan over medium heat, melt 1 tbsp. of butter.  Ladle about 1/4 cup of batter for each pancake, flipping after 3-4 minutes.  The coarseness of the almond meal will make them a little trickier to flip, so really get your spatula under the whole cake and act fast.  

Top with your garnishes of choice - some quality maple syrup worked best for us.