Almond pancakes

I haven't experimented much with almond flour in the past. A friend of mine gave the Gluten-Free Almond Flour Cookbook for Christmas, so it's a perfect time to start learning and using it a bit more. 

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This little cookbook is full of dishes that use almond flour as well as things like arrowroot powder, which I've started using as a thickener in everything from pudding to stew. 

One of the first things I made from this cookbook was the pancakes. I think pancakes are a great way to try new flours at first to get used to their tastes, textures, etc.

We really enjoyed these pancakes a lot. Below is my slightly modified version. I served these pancakes with warmed maple syrup, almond butter, and sliced almonds. Berries would be a nice choice for serving, too, if they are in season. This recipe will serve about four people.

Almond pancakes
2 large eggs
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup milk (or almond milk)
1-1/2 cups blanched almond flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1 tablespoon arrowroot powder
butter, for cooking

warmed pure maple syrup, for serving
almond butter, for serving, optional
lightly toasted sliced almonds, for serving, optional 

In a large bowl, whisk together the eggs, maple syrup, vanilla, and milk until well-combined. In a medium bowl, whisk together the almond flour, salt, baking powder, and arrowroot powder until well-combined. Stir the dry ingredients into the wet using a wooden spoon until just combined.

Heat a griddle or cast iron skillet over medium heat. Melt butter onto the griddle. Pour a little less than 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form and pop on the top. Flip and cook to golden. Repeat until all batter is used.

Serve immediately with your choice of toppings.