I wanted pancakes. I had two recipes for almond flour pancakes at hand. One of them called for arrowroot powder. Needless to say, my grocery store does not stock arrowroot powder. Or rather, it does: in a tiny spice-sized container for $7. No thank you.
The other recipe, when I made it, was like little leaden hockey pucks. Yum.
A browse through the Internet does deliver lots of options. And honestly, they might be great for you.
I, however, am an insanely lazy cook. While I might conceivably beat egg whites for a quiche that I am serving to lunch guests, I am not going to do it for pancakes. The whole point of pancakes, to me, is that they are cakes you make very quickly in a pan, rather than messing around with the oven and buttering and flouring and mixers and carpal-tunnel-inducing whisk sessions and so forth. It’s right there in the name, no? Pan + cake. One bowl. One fork. One pan. One spatula. It’s Zen. With a sugar buzz.
So here’s what I came up with. They were good enough that I ate too many; i.e., all of them. And that’s always A Sign, right?
GLUTEN-FREE, GRAIN-FREE PANCAKES THAT ARE BOTH EASY AND GOOD
2 tbsp cream
1 tbsp honey
1 tsp vanilla extract
1/2 cup almond flour
1 big pinch salt
1/4 tsp baking soda
Whisk together egg, honey, vanilla and cream until thoroughly blended.
Add dry ingredients and beat until smooth.
Ladle out 1 tbsp quantities onto a hot, well-buttered skillet or griddle. (However much you may be tempted, do not make them bigger! They will be impossible to flip! Well, I mean, even more impossible to flip….)
When brown on the bottom, flip. Good luck with that.
When brown on the second side, serve with butter and honey/maple syrup/jam/berries/whatever your pleasure.
Enough for two people who are not pigs. Or else, one person.
I hope this suits some other, equally lazy, arrowroot-deficient, pancake-hungry gluten-free cook. That’s a lot of adjectives, all right – but why do I think I’m not the only one of us out there?
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