Almond Flour Pancakes
User Reviews
4.8
Almond Flour Pancakes
Description
This recipe uses spooned and leveled blanched almond flour combined with baking powder and sea salt as the dry base. Wet ingredients include almond milk, eggs, pure maple syrup, and vanilla extract, which are whisked together and then gently incorporated into the dry mixture. The batter consistency is adjusted with additional almond milk or almond flour to achieve the right thickness.
Cooking is done on a non-stick skillet over medium-low heat with olive oil, using a small ¼ cup pour for each pancake to ensure manageability due to their delicate nature. Pancakes are cooked 1 to 2 minutes per side with temperature adjusted to prevent burning while ensuring the centers cook through. The result is tender, flavorful pancakes that differ from traditional flour versions in texture and flavor.
This recipe benefits from superfine blanched almond flour and careful measuring by spooning and leveling to avoid overly dense batter. Maple syrup drizzled on top enhances the natural almond flavor.
Ingredients
- 1⅓ cups almond flour spooned and leveled (see note, blanched
- 1 teaspoon baking powder
- ¼ teaspoon salt sea salt
- ¼ cup almond milk plus more if needed
- 2 egg large
- 1 tablespoon pure maple syrup plus more for serving
- 1 teaspoon vanilla extract
- extra-virgin olive oil for the pan
Instructions
- In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup.
Notes
- Use superfine blanched almond flour or homemade almond flour made from slivered blanched almonds for best texture.
- Measure almond flour by spooning into the cup and leveling to avoid compacting, which can thicken batter and produce denser pancakes.
- Adjust batter consistency with almond milk or almond flour as needed to suit cooking preferences.
User Reviews
Overall Rating
4.8
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