Ingredients
3 cups almond flour, blanched
6 eggs
6 tablespoons maple syrup
6 tablespoons olive oil
1 tablespoon baking powder
1 tablespoon vanilla extract
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Finely ground blanched almonds — macarons, financiers, frangipane
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milled whole oats — pancakes, muffins, cookies, porridge bread
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Finely ground blanched almonds — macarons, financiers, frangipane
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter. Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.