Fluffier Almond Flour Pancake [Puffs]

 

I've been neglecting this blog for months now. Honestly, I find it simplier to just post on Instagram. I can photograph, edit, and type up a recipe on one little machine, my iPhone 5S! Oh technology, I love you. Anyway, I've updated my almond flour pancake recipe to be even fluffier and turned them into cute little powered coconut sugared Aebleskivers. These were baked in a cake pops maker used as makeshift Aebleskivers pan. What the heck are Aebleskivers? I'm still trying to figure out the pronounciation, but Aebleskivers or "appleskives" are traditional Danish pancakes that are a cross between a popover and a pancake. They're served with a dusting of powdered sugar, squeeze of lemon juice and a side of jam for dipping.

 

They're totally time consuming, but so cute! Of course, you can just make tradtional pancakes with this recipe too. 

Fluffier Almond Flour Pancake [Puffs]

What you'll need:

• 2 eggs, separated whites and yolks
• 1 TBSP coconut sugar
• 1 tsp vanilla
• 1/2 cup coconut or almond milk
• 1 cup almond flour
• 2 TBSP arrowroot starch
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• coconut oil or butter, for frying

What to do:

1. In two separate bowls, whisk the egg yolks with the coconut sugar and anilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until soft peaks form, set aside.
2. Sift the almond flour, arrowroot, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
3. Using about 1/3 of the egg whites, stir into the eggyolk batter until combined. You dont need to thouroughly mix, just enough to most of the egg whites are incorporated. Working in thirds, add another 1/3 of the egg whites to the batter. Fold the egg whites into the batter. Again you dont need to thouroughly mix, just mix until you only see a few streaks of egg white. Fold the remaining egg whites in the batter. By now, the batter should be pretty light and fluffy.
4. Heat a pan or griddle over medium low heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
5. Turn the heat down to low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Carefully flip and cook for another 30-45 seconds on the other side. Repeat for remaining batter. Makes about eight 4 inch pancakes.
6. If using a cake pop maker, pre-heat it according to manufacturer's instructions. Spray cake pop maker with coconut oil, or add tiny tabs of butter in each well. Using a cookie scoop, add batter to about 3/4 full (the batter will rise a bit). Cook with lid open for about 2-3 minutes. Use a knife to run along the edges of the pancake puff and carefully flip over. Alternatively, you can just use the cake pop maker as manfacturer specified and close the lid.