Almond pancakes - a flopI was very excited to try these this morning. I've been baking with almond meal for several years now, adding it to existing recipes in place of some of the regular flour. I love the flavor and I like the combination of nuts and lemon, so this seemed perfect. Plus I have a former student who is on the Ketogenic diet to prevent seizures and was hopeful of finding a good recipe to recommend.
I used Trader Joe's almond meal, Bob's Red Mill Garbanzo flour, and some plain almond milk instead of soy.
It was easy to mix up the batter, although it was quite a small amount. I heated up my cast iron pan and used a high heat safflower spray.
The first batch almost burned on the first side while waiting for the bubbles and fell apart when I tried to flip them.
The second batch fared better on a lower heat and looked great when I was done although they were very flat.
Unfortunately, although they were cooked perfectly on the outside, they were completely uncooked on the inside. I even put a lid over them while I cooked the second side.
After another 15 minutes in the pan with the lid on and the heat off, the inside cooked. But they were really not pancakes any more. More like slightly soft crackers. The flavor was good but the texture was just all wrong.
I thought that perhaps they needed more time to rise before cooking, as I usually wait a bit longer before cooking my regular pancakes but the time between the two batches was long enough and it only made a small difference.
Something tells me this recipe should have eggs instead of flaxseeds and that it would fare much better in a non-vegan version.