Almond Flour Pancakes

1-1/2  cups		almond meal
1/2  teaspoon		baking soda
1/4  teaspoon		salt
3		large eggs
1/4  cup		buttermilk
1  tablespoon		honey
1  teaspoon		vanilla extract
1  tablespoon		Unsalted Butter

Tip: Click on the ingredient links to learn the nutritional information for all the Almond Flour Pancakes ingredients. The serving size for any ingredient in Almond Flour Pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat griddle over medium heat.
In a small bowl combine the blanched almond flour, baking soda and salt.
Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup and vanilla.
Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
Grease preheated griddle with butter (or coconut oil).
Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
Carefully flip and cook another few minutes until done, but not over-browned.
Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.