Almond Flour Pancakes
User Reviews
4.8
Almond Flour Pancakes
Description
This recipe for Almond Flour Pancakes features finely ground almond flour balanced by tapioca flour and leavened with baking powder and cinnamon for warmth. The batter is blended smooth with eggs, almond milk, maple syrup, and vanilla to form a thick consistency that cooks slowly on a non-stick skillet oiled with coconut oil. Because almond flour lacks gluten, the addition of tapioca flour aids in holding the pancakes together and easing flipping.
The pancakes offer a tender texture with subtle sweetness and cinnamon, making them a suitable breakfast option for those avoiding wheat flour. Variations include swapping almond flour for hazelnut flour or using different plant-based milks, allowing some flexibility in ingredients without losing the essential character.
Careful cooking over medium-low heat ensures the pancakes set evenly without burning, as bubbles do not appear as in traditional wheat pancakes.
Ingredients
- 2 cups almond flour finely ground
- 3 Tbsp tapioca flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt sea salt
- 2 egg
- 1/2 cup to 1 cup almond milk or canned coconut milk, unsweetened
- 1 Tbsp pure maple syrup optional
- 1 tsp vanilla extract optional, pure
Instructions
- Add all of the ingredients to a blender and blend just until the batter is smooth. Start with just 1/2 cup of almond milk and if the batter seems too thick, add more. The batter should be thicker than regular pancake batter but not overly firm. Note: you can mix all of the ingredients together in a mixing bowl if you don't trust your blender to get the job done ;) To do so, first combine the wet ingredients then add in the dry ingredients and stir well until a thick batter forms.
- Heat a large non-stick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
- Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges. Bubbles won't rise to the top of the batter the way they do with regular pancakes. When the pancake batter hits the skillet, you want to hear it sizzle a little but not too assertively. Adjust the heat to medium heat if you don't hear the batter sizzle, and adjust the heat down if it sizzles and boils aggressively.
- Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
- Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.
Notes
- Adding tapioca flour helps maintain pancake structure during flipping but can be omitted if desired.
- Hazelnut flour can be used in a 1:1 ratio instead of almond flour for a different nutty flavor.
- For a keto version, omit tapioca flour to reduce carbs.
- Alternate non-dairy milks such as cashew, walnut, or coconut can replace almond milk without impacting texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Medium-Sized Pancakes
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 84kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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