Almond Flour Pancakes Recipe
User Reviews
5
Almond Flour Pancakes Recipe
Description
This recipe creates pancakes from almond flour combined with mashed banana, almond milk, eggs, vegetable oil, vanilla extract, baking powder, and salt blended until smooth. The batter yields a pourable consistency that cooks in a non-stick skillet over medium heat with a bit of coconut or other neutral oil. Pancakes cook until bubbles form then flip to brown the other side, resulting in golden pancakes with a tender texture due to almond flour and banana moisture.
The inclusion of banana contributes natural sweetness and softness, while almond flour provides a slight nuttiness and a more delicate crumb compared to traditional wheat pancakes. The cooking method of gentle frying with careful flipping ensures the pancakes hold together while achieving a light crust.
Serving the pancakes warm with maple syrup and fresh seasonal fruit enhances both flavor and presentation, making them suitable for breakfast or brunch. Almond milk and choice of cooking oil offer flexibility in preparing batter and cooking surface.
Choosing a finely ground almond flour will impact texture and batter consistency. The recipe blends all ingredients fully for uniform pancakes without lumps.
Ingredients
For The Pancake Batter
- 4 egg large
- ½ cup almond milk unsweetened
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 banana ripe
- 1 teaspoon baking powder
- Pinch salt
- 2 cups almond flour or almond meal
- vegetable oil i.e. coconut, avocado, or grape seed oil for cooking pancakes
As Toppings:
- maple syrup for drizzling
- seasonal fruit
Instructions
- Place eggs, almond milk, vegetable oil, vanilla extract, banana, baking powder, salt, and almond flour in a blender. Blend until fully combined and the batter has a smooth texture.
- Set a large non stick skillet over medium heat and heat 1 teaspoon coconut oil. Pour ¼ cup of the batter. Spread it gently using a spatula. Cook 1-2 minutes or until bubbles form on the surface. Flip and cook the other side for 2 minutes or until your pancake turns golden brown.
- Repeat the same process with the remaining batter.
- Top with fresh fruit, drizzle with maple syrup, and serve while it still warm.
Notes
- Experiment with different brands or types of almond flour to adjust texture.
- Use a ripe banana to add moisture and natural sweetness to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 pancakes
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 84mg | 4% |
| Potassium | 67mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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