The pancakes are usually still a bit moist inside, even when they’re cooked. I always make them small and spread the batter quite thin so they will cook more evenly and become a bit dryer. I agree that the extra water may have created a moister texture as well.

I think it also depends on how finely ground the almond meal is when you use it–the finer the meal, the less likely the pancakes will be too wet. If the first pancake comes out a little too moist, I might add a tablespoon or so of extra flour to the mix–you might see if that helps. It also helps to let the wet ingredients (including the
flax) sit for a few minutes before stirring in the rest of the ingredients, so that they can absorb some of the excess moisture.

The pancakes don’t usually come out very puffy (if you look at my photo, you’ll see they’re not that high), but mine do hold together and can be picked up like a piece of bread once they’re cold. I find that they do dry out a bit by the next day, if you keep them wrapped in the refrigerator. I’ve been using them for sandwiches the second day.

I would guess that you didn’t do anything wrong, but that it’s just the usual variations that happen with recipes from one cook to another, one kitchen to another, one set of pans and measuring spoons, etc. I’ve had this happen with recipes from acclaimed or famous cookbooks–I try a recipe and it doesn’t seem to work for me, even though I know people who swear by it. Even the humidity in the air
can affect a recipe.

I don’t know if you’d want to try them again, but if you do, you might try letting the batter sit first and adding a bit of extra flour if the first pancake is too moist. (But maybe you’d want to do only half a recipe, in case you’re not happy with the results again–!).

Thanks for letting me know about this. I’ve made these a couple of times already and will be making some more this week, so I will let you know if I encounter any of the same problems. I’d be interested to know other peoples’ experiences, too.

I tried making your Almond Pancakes and they didn’t turn out. I had to throw them out they were so bad. What did I do wrong?! The batter was pretty thick so I added a bit of water, they were just a big flax gel mess on the plate. Could it be because I added extra water? Also they were a bit puffy when I first put them on the pan, but after a while they deflated. Any suggestions?

Yikes! I was sure I’d caught them all. I just went back and fixed it (and checked to be sure it works). So sorry–and thanks for letting me know!