Gluten-Free Citrus Pancakes
- 1 cup blanched almond flour
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons canola oil, plus more for cooking
- Zest of 1/2 an orange
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- Orange segments
- Grapefruit segments
- Warm maple syrup
- Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, eggs, maple syrup, canola oil, orange zest, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add a tablespoon or two of milk, non-dairy milk, or water to thin out the batter a bit, if needed.
- Make the pancakes—Add a little canola oil to preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with butter, syrup, and fresh citrus segments.
Cut off both ends of fruit. 2. Stand fruit on one end and cut in a downward curve to remove peel and pith. 3. Slice on each side of membrane to remove segments.