I love almonds! Always have, always will! I remember as a young girl, I really loved marzipan, I mean it’s just so delicious. It was by far my favorite dessert and my grandpa used to buy me a cake with marzipan in it for my birthday ever year.
This recipe has that amazing almond taste due to the extract I use in the recipe. It is also a Paleo recipe, so grain-free which is great if you’re off grains.
Makes 8 pancakes
- 3/4 cup almond flour
- 3/4 cup tapioca starch
- 3/4 tsp baking soda
- 2 tbsps ground sesame seeds (optional, I add it for calcium)
- 2 eggs
- 1 1/2 tbsp butter or coconut oil, melted
- 1/2 cup coconut milk or water
- 1 tsp vanilla extract
- 2 or 3 tsps almond extract
- 2 tbsps maple syrup
DIRECTIONS:
In a large bowl mix the dry ingredients together: almond flour, tapioca starch, baking soda and ground sesame seeds and blend well. Next in that same bowl add eggs, coconut milk, maple syrup, butter, vanilla extract, almond extract and mix well until ingredients are well combined. Take a large pan, turn on heat between low-medium and add coconut oil for frying. Once oil is heated, add ¼ cup batter and cook about 3-4 minutes a side. Serve immediately and enjoy.
* They will store in the fridge for a few days or can even be frozen, and can be warmed up in a toaster on days where you’re in a rush.
