Almond flour pancakes

The kiddo woke up yesterday with a cough and fever.  I spent most of the day on the couch with my iPad.  I had little room for beads.  Honestly, with the kiddo on my lap and the dogs jumping around, I was probably wise in forgoing beading for the day.

I was happy to see the kiddo perk up a bit that evening.  She hadn't eaten much all day, so when she asked for pancakes, I was happy to oblige.  "Put almonds in them, please," she said.  I think she's beginning to like my almond flour versions.

My husband and I have had problems in the past with our almond flour pancakes coming out too crumbly.  I took my go-to white flour recipe and tweaked it.  I am very pleased with the results.  My pancakes have a pancake like consistency, but are a bit denser than the white flour pancakes (almost like a wheat flour or oatmeal version).  The kiddo devoured them and my husband even liked them.  :)

Almond flour pancakes
(makes 12)

2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon (we like our cinnamon around here)
1/4 cup melted coconut oil (this is what I had on hand, melted butter would work also)
3 eggs, beaten
1 cup milk
melted butter or bacon fat, for frying

Mix dry ingredients together.  In a separate bowl, mix wet ingredients together.  Pour wet ingredients into dry ingredients.

Heat skillet on medium low heat.  Add melted butter or bacon fat.  Pour batter by 1/4 cup into skillet.  Let fry about 3-5 minutes.  (With these, when I think they are ready to turn over, I wait one more minute.)  Flip. Fry on other side for a few minutes.