Sunday, February 17, 2013

Almond Flour Pancakes or Waffles

Almond Flour Pancakes or Waffles
Adapted from The Roasted Root

I love this pancake recipe from The Roasted Root. It's a very simple recipe to put together early in the morning and it's also quite delicious and wholesome. Almond meal flour are finely ground almonds. It's so finely ground that it looks like a powder. Almond meal flour can be purchase at most supermarkets. A popular brand would be Bob's Red Mill. You can also find almond meal flour at Whole Foods Market or other health food stores sold in packages or bulk bins. Most almond meal flour are made from blanched skinless almonds so the flour is a creamy white color. Trader Joe's sells almond meal flour at a very reasonable price. Trader Joe's almond meal flour are ground with their skins so the flour have dark brown specks. You can use either brands. Because almond meal flour is nothing more than finely ground almonds, you will taste the nutty graininess from the ground almonds in your pancake. I don't mind the grainy texture. My husband does not like this texture so he didn't care for the pancake. This morning, I decided to be adventurous to try making waffles with the same pancake batter and it worked. My husband enjoyed the waffle version a lot more than the pancakes. With me, I like them cooked both ways. So it's nice that this batter works well cooked as a pancake or as a waffle.

1-3/4 cups almond meal flour (5.9 ounces)
1 tablespoon organic natural cane sugar (0.3 ounce)
1 teaspoon aluminum-free baking powder
1/4 teaspoon salt
2 large eggs, beaten (3.6 ounces)
3/4 cup UNSWEETENED fresh coconut milk, almond or soy milk (6 ounces)
1 teaspoon vanilla extract

In a small bowl, combine the almond meal flour, sugar, baking powder and salt. Using a small whisk or a fork, stir mixture until thoroughly combined. Set aside.

In a separate large bowl, combine the eggs, coconut milk and vanilla. Whisk until combined. Add the almond meal flour mixture. Using a pastry fork or a whisk, gently stir everything together just until combined. Set aside to allow the batter to sit at room temperature for 30 minutes to thicken.

For PANCAKES: Lightly wipe a light coating of oil on the inside of a 12-inch nonstick skillet and heat it over medium-high heat (6.5 on induction cook top) until hot. When pan is hot, add three scant 1/4 cup batter to the pan. You will hear the pancake batter lightly sizzle as you add the batter to the pan.
Let it cook on the first side for 4 minutes. Flip each pancake over and cook the second side for 2 minutes.
Serve with 100% pure maple syrup.
Yield nine 3-1/2-inch size pancakes.
For three pancakes plus 1 tablespoon of pure maple syrup, the calorie count is about 445 calories. Each pancake by itself is about 132 calories. 1 tablespoon of pure maple syrup is about 50 calories.
For WAFFLES: Preheat a waffle iron for about 15 to 20 minutes. Coat waffle iron with nonstick cooking spray. Spread 3/4 cup of batter for two 4-inch thick waffles onto hot waffle iron, spreading batter to the edges with a spatula. Cook for 4 minutes or until steaming stops. Repeat cooking procedure with remaining batter.
Store any leftover waffles in a plastic bag in the refrigerator. To reheat, place waffles in a toaster.
Yield five 4-inch waffles

One waffle with 1 tablespoon of pure maple syrup is about 287 calories. Each waffle is about 237 calories and 1 tablespoon of pure maple syrup is about 50 calories.

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