It’s gotten to be a Saturday morning ritual. The basic recipe produces five 5-inch pancakes that are about 1/2-inch thick – so one of these is probably all one wants! Use the rest for leftover snacks.
For the basic recipe, start with the one from Gluten-Free Homemaker.
I like to use Trader Joe’s “Just Almond Meal;” you can find it in the section with the flours. If you follow the recipe exactly, you combine the almond meal, baking soda, cinnamon, salt, and sugar (we use Lankato Monkfruit Sweetener) in one bowl, and the 3 eggs, vanilla, and water in another, then pour it into the solid bowl, mix well, and let sit for at least 10 minutes.
For a chocolate-spicy taste I like to add two teaspoons of cocoa powder, and a 1/4-teaspoon of ground chipotle chili to the dry ingredients, and a tad more water to the wet ingredients.
I cook the pancakes in coconut oil – about a scant tablespoon for the first three, cooked in a large frying pan. When the oil has melted, drop down three well-spaced glops with a large spoon, and then smooth them out into pancakes with the back of the spoon. After about 2 minutes see if you can get your spatula under one of them – if so you can start flipping them over – takes a bit of practice. Then put some more oil in and make the last two.
They’re very filling – ENJOY!