Almond flour tastes good in any baked good! It’s nutty with a hint of sweet, which I call a WINNING combination! Matzah pancakes, Matzah Brei…all of those are good. But 8 days of them?! It was time to switch it up.
Although on the pricier side, almond flour is a great alternative to the classic flour free and potato starch Pesach mixes we are used to eating. I added some caramelized bananas to the top to make these extra special, but feel free to put on any topping you would like.
3 large eggs
1/4 C. dairy-free milk or water
1 TBS. vanilla extract
2 TBS. honey
1 1/2 C. Blanched Almond Flour
1/4 tsp. salt
1/2 tsp. baking soda
a few tablespoons of cooking oil or ghee
Whisk together all the wet ingredients in a large bowl.
Add the dry ingredients to the wet ingredients and blend well.
Heat a skillet on a low to medium heat with about 1 tablespoon of oil or ghee.
Spoon 1/4 Cup of batter per pancake on the heated skillet.
When you can slide a spatula under the pancake easily, flip the pancake and cook on the other side. Cook for a few more minutes and serve with caramelized bananas or maple syrup.