关于此食谱

这些杏仁粉煎饼口感柔软、饱满且美味。而且，它们不含麸质，碳水化合物含量也低于大多数煎饼。这个配方可制作约12份煎饼（可以轻松减半，但多余的煎饼冷冻效果很好，所以我建议制作整批）。

步骤说明

1. 1

   In a mixing bowl, combine the dry ingredients and gently whisk until combined.

2. 2

   In a separate smaller mixing bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.

3. 3

   Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over ^[medium-low heat] (or preheat an griddle to ![325°F]). It's warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate.

4. 4

   Check the batter's consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it's difficult to stir. It's just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.

5. 5

   Lightly oil the skillet and wipe out any excess with a paper towel (or evenly distribute about ½ teaspoon oil with a pastry brush). Scoop a scant ¼ cup batter into the skillet. Wait until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned.

6. 6

   Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet).

7. 7

   Transfer the cooked pancakes to a plate or keep them warm in a oven at ![200°F]. Serve warm.

备注

注意 无乳制品版本：选择无乳制品牛奶，如杏仁奶，并用椰子油代替黄油。