Almond Flour Pancakes

on

Image result for almond pancakesGrain-free, gluten-free refined sugar-free pancakes made with almond flour. This easy and delicious paleo pancake recipe is sure to please the whole family!
Almond Flour Pancakes
Yield: 9 delicious pancakes
Ingredients
  • 1-3/4 cups Almond Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
    • For the Pomegranate Syrup
  • 16 ounces (1 bottle) 100% pure pomegranate juice (such as POM wonderful)
Instructions
  1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
  2. Add the almond flour, salt and baking powder And mix until smooth.
  3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  4. Measure out a scant ¼ cup of batter and pour into the skillet.
  5. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
  6. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter. 
  7. Pour pomegranate juice into a small sauce pan, heat over medium-high and bring to a gentle boil.
  8. Reduce heat around medium, allowing the juice to bubble, but not get out of control (you'll know the temperature is too hot if juice begins splattering out of the saucepan, in which case reduce the heat to a more manageable boil). It will take some time to reduce (it took mine about 20 minutes) Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.
  9. Careful not to allow the juice to reduce too much because it will turn very thick and stringy if you let it go for too long.
  10.