“Nutcakes” sound like something a hobbit would pack for a journey, or Jemima Puddle Duck would serve with hot tea. Really what they are are pancakes, but made with rich, finely ground almond flour instead of flour. We have been making these for breakfast and find them to be much more filling, satisfying and less hunger-inducing than traditional pancakes. They are hearty, so 3 or 4 silver dollar sized cakes usually fills a belly.
I use finely ground almond flour from the store. I tried to make the almond flour at home–grinding it until just before it turned into nut butter-and it looked OK but the recipe was an epic fail. I haven’t figured out how to grind the almonds finely enough at home. Also, make them small enough to easily flip with your spatula. Since they are gluten free, they will break more easily than traditional pancakes.
If you have leftovers, they make a good snack, accompaniment to tea or can be packed in a little bag for a grand adventure.
- 2 eggs
- 1/2 cup whole milk (more or less, may adjust slightly depending on how thick you want your pancakes)
- 1/2 tsp vanilla extract
- 1 TBLS honey (optional)
- 1 1/3 cup almond flour
- 1 1/2 tsp baking powder
- pinch salt
- 1 TBLS butter, for frying
- Mix all of the ingredients together very well.
- Fry the pancakes in butter over medium heat.
- Flip just once, when you can see that the edges are brown and the batter is bubbly.
- Top with butter, fresh fruit, syrup, jam or honey.