Crispy Almond Pancakes
2 cups almond flour, preferably from crispy nuts
4 Tb (half stick) butter, softened
1 tsp vanilla extract
1/2 tsp celtic sea salt
2 Tb honey
1/2 cup milk kefir
4 eggs, preferably from pastured hens
- Combine all ingredients using an immersion blender (or countertop blender). This pancake batter will be quite thin.
- Heat a griddle or skillet over medium heat. You'll know it is ready when a drop of water sizzles immediately.
- Because the batter is very thin, it won't work well for making large pancakes. Use a 1/8 cup or medium scoop to measure out the pancake batter, and cook the pancakes in butter over medium heat.
This post is part of Monday Mania at The Healthy Home Economist, Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade, and Real Food Wednesday with Kelly the Kitchen Kop!