Vegan Almond Flour Pancakes

There is no rhyme or reason to my posts right now. I'm trying so many different things, it's hard to keep them straight. But this recipe was so good, I had to put it online or I would lose it. Again. I made these a few weeks ago when I was experimenting with different pancake recipes. We loved them. But instead of saving the recipe, I just printed it out. Then I lost the paper. This happens a lot now. I run upstairs then stare blindly, trying to recall why I hefted up the stairs to begin with. Entering your fifties is not for the timid.

I looked everywhere in my documents folder but couldn't find it. I was panic-stricken! The best pancake recipe on earth and I lost it. Curses. Then I caught a clue and went through my online history. No small task, considering how many websites and recipes I've been reviewing in the past month.

It resides on The Daily Dietribe. I am getting this woman's recipe book. I don't know who she is yet, but I will find out and buy it. I think I'm starting to feel the same way about this website as I do about The Gluten Free Goddess. Kitchen wizards!

These pancakes are fantastic. Her original recipe post is extremely detailed and helpful, explaining which flours work best and how to adjust liquid amounts depending upon your flour choice. Check it out.

Vegan Almond Flour Pancakes

Adapted from GF Vegan Pancakes by www.thedailydietribe.com

Dry ingredients:

1 ¼ C almond flour

½ C potato starch

2 t baking powder

½ t sea salt

2 T beet sugar

Wet ingredients:

¼ C applesauce

2 T oil

1 – 1 ½ C coconut milk

Directions:

Preheat griddle. Preheat oven to 200°.

Whisk together dry ingredients in main bowl.

Whisk together wet ingredients in a smaller bowl or measuring cup. Start with one cup of milk.

Pour wet ingredients into dry and mix well. If too thick, add more fluid. I like batter to be just ‘pourable’.

When oven preheats, turn it off. Prepare a cookie sheet with a cooling rack on top and place in oven.

Add a small amount oil to griddle. If oil sizzles, the griddle is ready.  Scoop portions of batter onto griddle using a ¼ measuring cup. These are usually so thick, I smooth them down a little with measuring cup. Batter also thickens as it sits, so keep that in mind as you work.

As pancakes are cooked, slide onto cooling rack in oven to keep warm.

I double this recipe so there are leftovers. Since I always store them in the fridge, I can't lose them. I may forget they're there, but I will find them.