Sunday, October 5, 2014

Almond pancakes with pear maple compote (Parents Mag Oct 2014)

Susan's note: Delicious and slightly easier than the almond flour pancakes I also posted previously. Makes: 8 servings Prep 40 mins Total Time 1 hr Ingredients 1 3/4 cups almond flour, such as Bob's Red Mill® 1/3 cup flaxseed meal 3/4 teaspoon gluten free baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk 2 eggs 1 egg white 2 tablespoons canola or coconut oil 1 teaspoon gluten free vanilla extract Nonstick cooking spray 1 Recipe Pear and Maple Compote Make It 1. In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt. 2. In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine. 3. Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.