Almond Pancakes

Andrea Garro (Vista, California)

Serves 4

½ cup almond flour or meal

1¾ cups oat (for a wheat-free option) or whole-wheat pastry flour

1 tablespoon baking powder (non-aluminum)

½ teaspoon sea salt

1 egg

1 tablespoon pure vanilla extract

1½ cups almond, rice, or soy milk

¼ cup grapeseed oil

Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl, and then pour into the dry ingredients, combining. Cook on a lightly oiled skillet until golden brown. Serve warm with maple syrup or honey.

Chef’s Tip

Try substituting ½ cup of shredded coconut or ¼ cup of malt-sweetened chocolate chips for almond flour or meal. Add lemon zest, the juice of one lemon (add a little less milk), and ½ cup of poppy seeds for lemon-poppy seed pancakes.