Almond Flour Pancakes
User Reviews
4.7
Almond Flour Pancakes
Description
These Almond Flour Pancakes blend almond flour with eggs, maple syrup, baking powder, and vanilla to form a thick batter. Olive oil adds moisture and helps with the cooking process. The batter thickens as it rests, so small amounts of almond milk or water can be added to achieve a workable consistency. Cooking them as small pancakes helps with flipping since the batter is thicker than typical pancake batters.
The pancakes develop a delicate golden crust with a tender center. Watching for bubbles at the edges and a sturdy bottom helps determine when to flip. The almond flour lends a subtle nutty flavor and more density compared to all-purpose flour pancakes.
The recipe also provides an alternate oven-baked method where the batter is spread on a parchment-lined sheet and baked until puffed and cooked through, avoiding flipping entirely. This offers flexibility depending on your preferred cooking method.
Ingredients
- 1 cup almond flour blanched
- 2 large egg
- 2 tablespoons maple syrup (use sugar-free syrup for keto)
- 2 tablespoons olive oil (or any other liquid oil)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
- 1 to 2 tablespoons almond milk as needed, to thin the batter, or water
Instructions
- Preheat a skillet over medium-low heat on the stove. As it heats, whisk together the almond flour, eggs, maple syrup, olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be thicker than a traditional pancake batter and will continue to thicken as it sits in the bowl. Thin it out by adding 1 to 2 tablespoons of almond milk or water. I don't recommend adding much more liquid, or it might change the texture of the pancakes.
- Grease the preheated skillet with butter or spray oil, then scoop a scant 1/4 cup of the batter and pour it into the pan. Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick. It's important to keep the pancakes small, or they will be difficult to flip later.
- Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.
- Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.
Notes
- The nutrition estimate is for one out of six pancakes and should be considered approximate.
- To bake instead of stove-top cooking, spread the batter on a parchment-lined baking sheet and bake at 350ºF for about 10 minutes without flipping.
- Keep pancakes small (about 1/4 cup batter) to make flipping easier when cooking on the stove.
- Adjust thickness with 1 to 2 tablespoons almond milk or water to help batter spread but avoid adding too much liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6small pancakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 119mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 87IU | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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