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
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.