Gluten-Free Almond Pancakes
Servings: 4 (12 pancakes)
Ingredients:
• 1 ¾ cups Yupik Blanched Almond Flour
• ⅔ cup Yupik Organic Cassava Flour
• ½ tsp Yupik Fine Mediterranean Sea Salt
• ¼ cup granulated sugar
• ½ tsp baking soda
• 1 cup almond milk
• 4 eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
Topping
• ½ cup Yupik Natural Almonds
• ¼ cup unsalted butter, cubed
• ½ cup maple syrup
Method:
1. Over a mixing bowl, sift together almond and cassava flours, salt, baking soda, and sugar.
2. Make a well in the center of the dry mix and add the almond milk, eggs, vanilla extract, and melted butter. Stir until glossy and mostly free of lumps.
3. In a preheated and greased skillet, pour ¼ cup of the batter at a time. Cook until the center of the pancake is mostly cooked (3-4 mins). Flip to brown on both sides.
4. Once the batch is done, top each stack of 3 pancakes with butter, raw almonds and maple syrup.