Friday, March 30, 2012

Fluffy Almond Flour Passover Pancakes


I've been working on these pancakes for the past few years but thanks to the addition of some tapioca flour this year (thank you Lisa at Real Food Digest) they have really come together. I made them about 3 inches wide so they would flip nicely (I have found that any pancake that is to big can get messed up during flipping!). I just ate some with a little maple syrup which you can now find kosher for Passover and they were yum.

4 eggs separated
1 3/4 cups of almond meal
1/4 cup tapioca flour (or potato starch)
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla extract
1/3 cup of milk
Butter to fry the pancakes in

1. Separate eggs and beat the whites until they are stiff

2. Combine the almond meal, tapioca flour (or potato starch) and the salt.

3. Add the milk, yolks, vanilla and melted butter and mix on medium with a hand mixer (it will seem a little bit pasty)

4. Fold in the egg whites.

5. Fry them up in butter.

4 comments:

Lisa @ Real Food Digest said...

This is such a great passover recipe! Especially if you are gluten-free.

I haven't seen passover maple syrup - hopefully I'll find it here and it's not just a New York thing.

Thanks for sharing it in the Real Food Holidays blog carnival!
Chag Sameach!

Bizzy B. Bakes said...

What a wonderful breakfast during Chol Ha Moed, this would make.

Daniel Saraga said...

The pancakes look excellent, and as a bonus they're gluten-free as well!

Emma said...

These were AWESOME! My kids asked if they regular pancakes. They were that good. The fluffy egg whites make all the difference to keep the batter light. Happy passover!

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