Hi guys,

I have some questions about using almond flour (or Mandelmehl as we call it here in Germany).

It sounded wonderful to be able to make cakes, pancakes etc. using this and I have tried a few times.. however it never seems to work properly for me.

I have found that by following any recipe using almond flour to make things like pancakes (or cakes for the oven) the mixture always ends up almost totally dry. A few times I have added more water to try to make it into some kind of batter, but then the pancakes will not cook properly and just end up being a complete mess.

I have also tried to add more egg to make it stick together a little better. This works but the pancakes end up having an awful undercooked egg sort of taste even though they are burned on the outside... maybe other people do not mind this so much but I can't stand the taste of egg yolk (I always eat eggs without the yolk).

Has anybody else had any similar experience, or is there something different to almond flour which works better? Maybe I should try a cheesecake instead.

Phil