Almond pancakes procedure

1. Set your griddle to your usual pancake settings. My griddle has a thermostat dial which I set to 350°,

2. Separate the eggs. Add the yolks to a medium-sized mixing bowl. Place the whites in a bowl large enough to whip them.

3. Measure the almond flour, baking soda, salt, cooled melted butter, and extract(s).

4. Add the flour mixture to the egg yolk mixture and stir to combine. Allow to rest while you whip the whites.

5. Whip the egg whites to almost stiff peaks. Since this has no added sugar, the structure of the pancake depends on the egg white to hold it up. The fluffiest they will be is with nearly stiff egg whites.

6. Fold a small amount, about ¼ of a cup, of egg whites into the almond flour base. The first addition will loosen the base enough to hold the next additions of egg whites

7. Fold the remaining egg whites into the base in divisions of 4. Make sure to turn the bowl as you scoop-fold from bottom to top with each new addition of egg whites.

8. Butter the griddle and scoop your batter onto your griddle. Griddle the pancakes long enough so they have a good caramelized base to help flip them. Since they have no gluten, they are delicate