Grain-Free Pancakes with Cultured Dairy

 

These have a tendency to get dark rather quickly, so it helps to cook on a lower heat than normal. If you are using unblanched almond flour you can soak the almond flour overnight in the cultured dairy and add the remaining ingredients in the morning.

 

Ingredients: 

  • 1 cup blanched almond flour or 1 cup finely-ground “crispy” almond flour (from almonds that have been soaked and dehydrated)
  • 2 tablespoons coconut flour
  • 1/2 cup cultured yogurt, sour cream, kefir, or buttermilk
  • 3 eggs
  • 2 tablespoons coconut oil, butter, or ghee, melted
  • 2 teaspoons vanilla extract
  • Pinch of Celtic sea salt
  • 1/2 teaspoon baking soda (optional, but adds lightness)
  • Additional ghee or coconut oil for griddle

 

Instructions:

Stir the almond and coconut flours together in a small- to medium-size bowl.

Mix in cultured dairy, eggs, vanilla, melted fat, and salt. Stir to combine well. Add baking soda (optional) and stir.

Heat a heavy griddle over medium heat. Brush with melted fat. Drop about 1/4 cup quantities onto the hot griddle, spreading out to a uniform thickness. Cook until bubbles start to form on the surface (the pancake will be barely set) and flip over. Watch carefully because these pancakes can get very dark if the heat is too high. 

Makes 12 (3-inch) pancakes.

 

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Grain-Free Pancakes with Cultured Dairy


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Related Products:

Art of Gluten-free Sourdough Baking Book

The Art of Gluten-free Sourdough Baking Book by Sharon Kane

Water Kefir Grains Water Kefir Grains
Spelt Sprouted Flour Sprouted Flours

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