A couple of months ago I woke up and decided to make almond flour pancakes. The only problem was I didn't have almond flour, but I did find a bag of leftover almonds from the almond torte I made for the Fourth of July. So like any other resourceful person who was too lazy to go to the grocery store would do, I dumped them into the food processor and made my own.
Since the result tasted so great, I tweaked the recipe for Halloween morning pumpkin pancakes! I must say, I like them better than the original. Plain pancakes can be a little boring, but once you add some pumpkin puree and pecans, you've got a fall treat.
1 1/2 cups of almond flour
1/2 t. of baking soda
ground cinnamon (generous as you like)
dash of nutmeg
pinch of salt
1/4 cup of almond milk
2 T. maple syrup
2 t. of vanilla
1/3 c. of pumpkin puree (no sugar added)
1/4 c. of pecans (optional)
clarified butter for cooking
Stir your almond flour, baking soda, cinnamon, nutmeg and salt until well mixed. In another bowl, beat your milk and eggs together, then add the maple syrup and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Then fold in your pumpkin puree, followed by the pecans. I cook them on a pre-heated cast iron skillet with clarified butter. On medium heat, the pancakes cook for about 1-2 minutes per side.
This recipe, of course, doesn't require you to make your own almond flour, but if you're interested here is what I did: Ground the almonds in the food processor for a few minutes, alternating between gauges. I then toasted the ground nuts at 350 for about 15 minutes, mixing up every five minutes. Toasting the course flour helps make the mixture a little less moist.