Almond Pancakes with Blood Orange Maple Butter

I bought some almond flour to make Bouchon Bakery's Plum Tart that I had seen posted on somethingawful, and I thought, "Hmm, this might be good in pancakes!" And it was! I used a mix of all-purpose flour and almond flour so that I could still have the texture of regular pancakes, but next time I think I will increase the amount of almond flour because they could have been more almondy.

I was almost out of maple syrup, so I decided to blend the last bit with some softened butter and blood orange zest. It was a good idea. I've had these blood oranges in my fridge for months, so they're really only still good for the zest; which is why I've been making blood orange butter lately!

We, of course, had bacon with our pancakes.

Almond Pancakes
1 C flour (decrease to 3/4 C if you want, and then follow the parentheses below)
1/2 C almond flour (increase to 3/4 C)
1 T baking powder
1 t salt
1 T sugar
1 egg
1-1/4 C milk
1 T melted coconut oil or butter, cooled

Preheat griddle. Whisk dry ingredients together in a large bowl. Add the wet ingredients and mix well until there are no lumps. Drop onto a hot griddle by 1/4 C. Cook until bubbles form all over, then flip and cook until brown. Keep warm in a low oven. Makes 10 pancakes.

Blood Orange Maple Butter
4 T butter, softened
zest of 1 blood orange (a regular orange would be fine)
2 T maple syrup

Mix everything together and slather on pancakes!