Restaurant Reviews

This isn't a restaurant review but rather sharing something you can cook easily at home. My daughter, Stephanie Doherty, told her mother Dorothy about it. She told me because I am looking for alternatives to wheat flour. These are Stephanie’s Almond Flour Pancakes.

1½ c almond flour
1 c milk or water (or 2/3 c coconut milk)
3 eggs

Stephanie said that it was hard to tell when they were done. She put in extra almond flour because they seemed too runny.

6/25/18 I substituted the 2/3 cup of coconut milk so that corrected the runny issue.
I also found that using medium high heat on an electric range for about 3 minutes work. On the second and subsequent batches, 2.5 minutes per side seemed better.

I also used Avocado Oil to coat the griddle with a pat of butter so that the pancakes would brown.

On my second batch, I used “super fine almond flour from blanched almonds.” I found this flour did less clumping so it made smoother pancakes.