Almond Flour Pancakes Recipe
User Reviews
5
Almond Flour Pancakes Recipe
Description
This recipe relies on almond flour mixed with brown sugar, baking powder, salt, and optional cinnamon to form the dry base. When combined with eggs, almond milk, and vanilla extract, it creates a smooth batter suitable for skillet cooking. Cooking the batter in a nonstick pan with butter or coconut oil results in pancakes with a golden crust and tender interior.
Each pancake is portioned with a ¼ cup scoop and cooked for several minutes per side, with care taken to maintain medium heat for even cooking. This technique yields cakes that are thoroughly cooked yet retain a pleasant softness.
Leftover pancakes can be stored in the refrigerator for up to 3-4 days in an airtight container. They also freeze well when wrapped individually then placed together in a sealed container; frozen pancakes keep up to 3 months. This allows for convenient reheating and quick breakfast options.
Ingredients
- 2 ½ cups almond flour fine ground
- 3 tablespoons light brown sugar or palm sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- 4 large egg
- 1/3 cup almond milk
- 2 teaspoons vanilla extract
- butter plant-based butter spread, or coconut oil for frying
Instructions
- Set out a large mixing bowl. Place the almond flour, brown sugar, baking powder, salt, and cinnamon in the bowl. Whisk well.
- In a measuring pitcher, whisk together the eggs, almond milk, and vanilla extract. Whisk the wet mixture thoroughly into the dry mixture. Set aside.
- Place a nonstick skillet over medium heat. Once hot, place a small dollop of butter or oil in the skillet. Using a ¼ cup scoop to portion the pancake batter into the hot skillet.
- Cook for 2-3 minutes per side. Use a thin spatula to flip the pancakes. Raise or lower the temperature as needed so the pancakes cook through, yet stay golden on the outside.
- Repeat with the remaining batter.
Notes
- Store leftover pancakes in an airtight container in the fridge for 3-4 days.
- Freeze individual pancakes wrapped in plastic wrap and then store together airtight for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 168kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 128mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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