Almond Flour Pancakes
User Reviews
5
Almond Flour Pancakes
Description
The Almond Flour Pancakes recipe blends almond flour with baking powder and sea salt before incorporating wet ingredients like almond milk, eggs, maple syrup, and vanilla extract. The batter is adjusted for thickness by adding more almond milk or flour as needed. Cooking small pancakes in an oiled nonstick skillet over medium-low heat helps them cook evenly without breaking. Cooking until bubbles appear on the surface and edges are set ensures proper doneness before flipping. The result is tender, nutty pancakes with a golden hue, ideal for those seeking a grain-free breakfast option.
The nutty flavor and light texture pair well with additional maple syrup or fresh fruit toppings to enhance the mild sweetness. Smaller pancakes make flipping easier and reduce the risk of tearing. This recipe requires mindful temperature control and gentle handling to prevent over-browning or breaking during cooking.
This recipe suits those looking for a gluten-free or alternative-flour pancake, providing a different texture than traditional wheat pancakes but still yielding a soft, satisfying breakfast.
Ingredients
- 1 1/4 cups almond flour spooned and leveled, blanched
- 1 teaspoon baking powder
- 1/4 teaspoon salt sea salt
- 1/4 cup almond milk unsweetened
- 2 egg large
- 1 tablespoon pure maple syrup plus more for serving
- 1 teaspoon vanilla extract
- extra-virgin olive oil for greasing the pan
Instructions
- In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined.
- In a separate small bowl, beat the almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter appears too thick, gradually add additional almond milk. And if it is too runny, add more almond flour to thicken it.
- Preheat a nonstick skillet over medium-low heat and lightly brush it with olive oil. Using a ¼-cup measuring cup, scoop and pour the batter onto the skillet to form small pancakes. Keep in mind almond flour batter is more fragile than traditional pancake batter and smaller pancakes are easier to flip.
- Cook each pancake for 1 to 2 minutes on one side, or until small bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side. Almond flour can brown more quickly than wheat flour so you can adjust the heat to prevent overbrowning.
- Serve the pancakes warm with a drizzle of maple syrup. I sometimes top them with fresh berries and a bit of Greek yogurt for added protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 132mg | 6% |
| Potassium | 96mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 79IU | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
