Hi Sandy, the batter should be similar to crepes, or the consistency of my blender waffles. What size pan did you use? The thickness can impact the baking time.

My guess, having used almond flour in the past, you would have to fold in some whipped egg whites to the batter. It will still be flatter as it cools, though.

Absolutely delicious!
Thank you!

Hi Star, thanks for sharing how this recipe worked with that gluten-free flour blend.

Coconut sugar (at whole foods/sprouts) similar texture to regular white sugar and they claim its a lower glycemic index and I digested it better. Flavor is a touch warmer once cooked in which complemented the vanilla almond flavors. Worked great for us.

Hi Trish, sorry you didn’t have good luck with this recipe. If your fruit were underripe that could impact the sweetness. If the batter was rubbery, that is a sign it was overbaked or overmixed.