The first time i used Almond Flour as the base flour of my pancakes, i fell in love. If you like a light pancakes, you should go with almond flour for sure. It gives a light texture in every bite of it. This is a very simple recipe that you could make anytime for breakfast or brunch. Pssttt.. Petite size pancake is much more enjoyable!!! Even the kids will “unconsciously” eat more and more lol
Flour. We can actually use all kinds of flours in making pancakes. The difference from its flour will be in the final texture of the pancakes. Whether it will be dense or light. As i mentioned before, on this recipe, i use Almond Flour because i like it more light.
Vanilla Extract. Since this pancakes only contains flour and eggs, i like to add some vanilla extract to give it the aroma, so it will not be too eggy smell.
Milk. You can use dairy or non dairy milk, we’ll be using just a bit of it.
Baking Powder. I found that using baking powder is quite helpful to make the pancakes more puffy and even lighter.
Eggs. The key in making a pancake is the comparison between the flour and egg. Too much flour will make the pancake harder to chew, while too much eggs will make the pancake more eggy like than pancakes.
Sweets. I usually don’t add any sweets in the dough because i’ll simply eat it with jam or maple syrup. But feel free to add a bit of sweetness if you’d like.
Mix in a bowl :
- 50 gr Almond Flour
- 2 Whole Eggs
- 1 tsp Baking Powder
- 1 tbs Milk
- 1 tsp Vanilla Extract / Powder
- 1 tbs Maple Syrup / Honey (optional)
Mix thoroughly and since we’re making a petite size, take a tablespoon to take every douch to the pan one by one.
Bake in a non stick pan without anything (You don’t need any oil or butter)