Almond Flour Pancakes

01Method

1. 1

   Heat a non-stick griddle to 375°F (185°C) and lightly coat the surface with butter before cooking.

2. 2

   Sift the all-purpose flour together with the baking powder, baking soda, and salt into a large bowl. Stir in the almond flour and sugar until evenly combined. In a separate bowl, whisk together the yogurt, beaten eggs, and melted butter, then fold this wet mixture into the dry ingredients, mixing just until incorporated — the batter should be thick and airy.

3. 3

   Ladle roughly 1/3 cup of batter per pancake onto the hot griddle, leaving room for spreading. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until the center is cooked through and the underside is golden brown.