Ingredients

The following ingredients have 4 Servings
  • finely grated zest of 1 medium lemon and 2 medium tangerines (or other citrus zest)
  • 2 tablespoons (28 g) salted or unsalted plant or dairy butter
  • 2 cups (220 g) Bob’s Red Mill blanched almond flour
  • ¼ cup (30 g) Bob’s Red Mill tapioca flour
  • 1 tablespoon (12 g) sugar, honey, or maple syrup
  • 1 tablespoon (8 g) poppy seeds (optional)
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup (175 ml) plant milk or dairy milk (I use coconut milk from a carton)
  • ghee or oil for cooking the pancakes
  • Yogurt or plant yogurt
  • Citrus rounds (kumquat, tangerine, oranges, and/or grapefruit)
  • honey or maple syrup
  • honeycomb (if you want to be extra fancy)
  • sprinkle of poppy seeds

Instruction

  • Place the butter in a small saucepan, add the citrus zest (and honey, if using), and melt over low heat until the butter is hot. Set aside to infuse while you prepare the other ingredients.
  • In a large bowl, whisk together the almond flour, tapioca flour, sugar (if using), poppy seeds, baking powder, and salt. Whisk well to eradicate lumps. Alternatively, work the dry ingredients through a wide-mesh strainer.
  • Make a well in the flour mixture and add the eggs and milk (and maple syrup, if using). Whisk until halfway combined, then whisk in the citrus butter until the batter is just combined.
  • Heat a large skillet or griddle over medium heat. Swirl in a bit of ghee or oil to coat the bottom of the pan. Drop the pancake batter by the quarter cup, spacing well apart to allow the pancakes to spread (I like to use a spring-loaded ice cream scoop.) If the pancakes don’t spread upond contact with the pan, use the scoop or measuring cup to spread the batter a bit. If the pancakes spread too much, whisk in a tablespoon or two more almond flour to thicken the batter.
  • Cook the pancakes until golden on the bottom and beginning to form bubbles on the top, 2-3 minutes. Keep an eye on the pancakes to make sure the bottoms aren’t burning and decrease the heat if needed. These pancakes brown more easily than most due to their high fat content from the almond flour.
  • Flip and cook the pancakes on the second side until golden, 1-2 more minutes. The pancakes will continue to cook from residual heat. Add more oil to the pan and cook the remaining pancakes until the batter is gone.
  • Remove the pancakes to a plate or platter and keep warm (you can slide them into a 200ºF oven if you like).
  • Serve the pancakes with rounds of citrus, dollops of yogurt, a drizzle of honey or maple syrup, a sprinkle of poppy seeds, and honeycomb if using.
  • Extra pancakes keep well, refrigerated, for up to a few days. Reheat in a lightly oiled skillet set over medium heat until warmed through.