We have been cooking with almond flour for about 10 years ever since I went gluten free. My reasons for removing gluten from my diet were that I just noticed that I felt tired, bloated & just overall sluggish after eating it…. So I stopped… & then I felt great.
Many people say “oh it’s so hard” or “I only eat a little”…. well I think feeling like crap is pretty hard & eating just a little bit of rat poison is still… Rat poison! 😍 There is a lot of research out there about the genetic modification of wheat & why it now no longer resembles the heritage wheats that we are able to digest… But I’ll go into that at a later date. Suffice it to say, the only wheat I now eat is Einkorn wheat & that is because it is not a frankenfood like modern wheat. Therefore we can digest it. Anyhooooooo…..
Back to the pancakes. This is my family’s favorite recipe & we usually will make it with local pasture raised sausage from Full Quiver Farm & of course amazing maple syrup.(hello my sweet Canadian 😍)
Almond Flour Pancakes
- 4 eggs (happy hens only please)
- 1/4-1/3c yogurt
- 2 tsp honey
- 1/8 tsp hym salt
- 1/2 tsp vanilla (I use homemade)
- 1/4 tsp baking soda
- 1 1/2c almond flour (I like Wellbees)
- 1-4 T milk
Mix ingredients & add enough milk to create desired consistency. I cook mine with Kerrygold butter in a large castiron skillet. Be sure to flip when the bubbles are all over the pancakes, almond flour will burn a bit faster than regular flour.
Love & Pancakes, Celeste