These pancakes are so luxurious that Paul and I staged this photoshoot just as an excuse to make this breakfast for ourselves. Luckily almond flour is a great substitute for wheat flour and makes this recipe far less of a carb catastrophe than regular pancakes. Also known as Almond Meal, it’s imporant to note that Almond Flour is really not a flour at all. It’s simply almonds ground up into a fine powder.
Food Photography Notes: Natural diffused light was used for this photoshoot and the camera is a Leica S Medium Format with a 30-90mm f/3.5-5.6 Vario-Elmar-S lens, at focal length 70mm.
Food & Prop Styling Notes: Dark toned plates and a very dark salvaged wood tabletop were selected to set off the golden color of the pancakes. Blueberries and teal napkins were chosen for their cool hues to complement the deep warm browns on this canvas.
- 1½ cups Almond Flour (aka Almond Meal)
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 tablespoon water
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon honey
- 1 cup toasted almond slivers
- Maple syrup or fruit preserves
- In a medium to large bowl whisk eggs, vanilla, almond extract and water.
- Add to the bowl the almond flour, salt and baking soda then stir until thoroughly mixed together.
- Add a pat of butter to a skillet or cast iron pan and melt over medium heat.
- Pour about 2 tablespoon of batter at a time onto the pan, making no more than 4 pancakes at a time.
- Wait about 1 to 2 minutes to flip the pancake and cook for another 1 to 2 minutes. The first pancake or two will be your "test" pancakes.
- Repeat with the remaining batter.
- Serve with butter, maple syrup or fruit preserves with toasted almonds sprinkled on top.