August 18, 2018

I made a single batch, yielded about a dozen pancakes, probably should have done a double so there was enough to freeze

June 24, 2018

They look satisfyingly thick and fluffy. The almond flour contains a lot more protein and gives these more substance than other pancake recipes I've tried.

October 20, 2018

Added extra milk by accident (1/2 cup total vs 1/4 normal) they seemed fluffier than normal.

Feb 17, 2019

Replaced milk with buttermilk because we happened to have it. They came out fluffier and richer. I may have added a bit more than 1/2 cup. There usually is a slightly bitter flavor from the flour in the prior batches, but that was gone with buttermilk. I also added a tablespoon of buckwheat because we had it. Couldn't taste it.

2/3 cup whole wheat flour
2/3 cup Almond flour (Bob's red mill)
1/2 tsp baking soda
1/4 tsp sea salt
3 large pastured eggs, room temperature
1/2 cup buttermilk (or whole milk if you don't have it)
1 tbsp unsalted butter (or coconut oil), melted
1 tbsp honey (or maple syrup)
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar