Pancakes with almond meal

I like incorporating a lot of almond meal in my cooking. I have tried waffles with almond meal in place of flour and they didn't hold together very well.

This time thought I'd try pancakes with half the flour replaced with almond meal. This worked well in terms of texture, browning, and flavor. The one problem was that they were quite tricky to flip without them tearing and breaking up.

They browned up nicely.

To top them, I mixed up some butter, maple syrup, and a little pomegranate syrup. This tasted nice, but I needed to warm the butter a little to get it to blend better.

Next time: I wonder if I made the batter a little thinner if that would make them easier or harder to flip. I think part of the problem was that the inside was staying too tender to hold together.  It also seemed to work a little better to make three smaller cakes rather than one large one at a time.