I absolutely love almond flour and coconut flour pancakes and I’ve tried virtually every grain-free recipe out there. Some are thicker than others, some are a bit too eggy (is eggy a word?) and they end up tasting a a lot like a frittata. I’ve played with my own recipe for quite some time now and have come up with a version that works pretty well. It works so well, that I tend to eat them at least once a week.
This recipe from Zenbelly uses a technique I haven’t tried — separating the yolks and then whipping the whites — this sounds like a fantastic idea that I can’t wait to try. I’m the first to admit that I’m pretty amateurish in the kitchen, but it’s simple techniques like this that make all the difference in the world for me. Whatever you do, if you make these, follow her advice and use quality ingredients, especially the real maple syrup — I can’t tell you how much I want to cry when I see folks using the fake stuff.
I remember the excitement of going out to breakfast as a kid. Knowing that I could order French toast and eggs and ham, and homefries made me feel as if the world was my oyster. Having so many choices can be overwhelming, so it I felt relieved knowing that I could skip an entire section of the menu; The Pancake Section. Why? Because restaurant pancakes are gross, simple as that. Just thinking about them, I can feel them sticking to the roof of my mouth. Blech. Even as a kid, apparently, I was a food snob.
