These almond flour pancakes provide implausible taste. Actually, I’d decide these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I typically take pleasure in them with only a unfold of almond butter on prime. Our two-year-old is a fan, too.
Since these pancakes are made totally with almond flour, they’re gluten free. Of all of the healthful pancake recipes on this weblog, these win the “lowest in carbohydrates” award, in order that they don’t spike my blood sugar. This pancake recipe is an actual winner.
Should you’re new to almond flour, this recipe is value shopping for a bag. I’ve fallen in love with baking with almond flour and have a number of extra recipes coming quickly. I’ve realized that common flour, whether or not it’s all-purpose or entire wheat, tends to boring different flavors inside the recipe, whereas almond flour lets them shine. It’s magical!
Almond Flour Pancake Ideas
These pancakes are extra delicate and liable to burning than most. The following pointers will assist as you make your first batch.
Make sure that your batter is the proper consistency. Once I switched manufacturers and kinds (plain cow’s milk vs. almond milk, and so on.), I discovered that I wanted completely different quantities of milk. Chances are you’ll have to stir in additional milk to realize the specified consistency (see photographs). The batter shouldn’t be runny or so thick that it’s tough to stir. It’s excellent when you’ll be able to pour some batter right into a pan to make a pleasant spherical form with out serving to it unfold out.
Flippantly coat your griddle or skillet with butter or coconut oil in between batches. You should definitely wipe off the surplus butter or oil with a paper towel so it doesn’t burn.
The pancakes are able to flip when about 1/2-inch of the perimeter has turned from shiny to matte. Should you’re unsure, it’s greatest to attend slightly longer than find yourself with a doughy mess.
As time goes on, dial down the warmth. The skillet will get hotter with time, so flip the warmth down a smidge after each 4 pancakes or so. In case your pancakes are burning on the surface earlier than they’re cooked by on the within, your skillet is just too scorching.
Watch Find out how to Make Almond Flour Pancakes
Almond Flour Pancake Ingredient Notes
Blanched effective almond flour is the way in which to go. Unblanched almond flour (or almond meal) will yield pancakes that aren’t as tender, tasty or fairly. I don’t advocate it. I examined this recipe with Bob’s Crimson Mill and Complete Meals 365 manufacturers.
Maple syrup is non-compulsory or could be diminished when you’re watching your sugar consumption. In any other case, it presents a beautiful, low degree of sweetness—I typically don’t drizzle extra on prime. Maple syrup additionally helps stop the pancakes from burning on the skillet.
Vanilla extract is vital. Don’t skip it or your pancakes received’t style practically as good.
Almond extract is non-compulsory. Add it if you wish to play up the almond taste in your pancakes and make them style harking back to almond cookies.
Pancake Serving Recommendations
These pancakes style terrific with conventional pancake toppings and more healthy choices. Right here’s an inventory of choices you may take pleasure in together with your pancakes.
Extra Gluten-Free Breakfasts
Please let me understand how your pancakes prove within the feedback! These take some apply, however I hope they grow to be your new favourite pancakes.
Almond Flour Pancakes
- Writer: Cookie and Kate
- Prep Time: 10 minutes
- Cook dinner Time: 20 minutes
- Whole Time: half-hour
- Yield: 12 1x
- Class: Breakfast
- Methodology: Stovetop
- Delicacies: American
- Weight-reduction plan: Gluten Free
These almond flour pancakes are tender, hearty and scrumptious. Plus, they’re gluten-free and decrease in carbohydrates than most. The recipe yields about 12 pancakes (it may be simply halved, however additional pancakes freeze properly, so I counsel making the total batch).
Scale
Substances
Dry substances
- 2 cups (185 grams) effective blanched almond flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon floor cinnamon (non-compulsory)
- ½ teaspoon effective salt
Moist substances
- 3 eggs, ideally at room temperature
- ½ cup milk (any milk will do), extra as wanted
- 2 tablespoons melted butter or melted coconut oil
- 2 tablespoons maple syrup (non-compulsory)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (non-compulsory)
- Avocado oil, butter, or coconut oil, for greasing the pan
Directions
- In a medium mixing bowl, mix the dry substances and gently whisk till mixed.
- In a separate smaller bowl, whisk collectively the eggs. Add the remaining moist substances and whisk till mixed. If the butter solidifies upon contact with chilly substances, let it heat for a couple of minutes at room temperature or microwave it in 10-second increments.
- Pour the moist substances into the dry, and stir till mixed. Heat a big skillet over medium-low warmth (or warmth an electrical skillet to 325 levels Fahrenheit). It’s heat sufficient when just a few drops of water instantly sizzle upon contact and promptly evaporate.
- Examine the batter’s consistency; chances are you’ll have to stir in additional milk (2 tablespoons at a time) to realize the specified consistency (see photographs). The batter shouldn’t be runny or so thick that it’s tough to stir. It’s excellent when you’ll be able to pour some batter right into a pan to make a pleasant spherical form with out serving to it unfold out.
- Flippantly oil the skillet and wipe out any extra with a paper towel (or evenly distribute about ½ teaspoon oil with a silicone brush). Scoop a scant ¼ cup batter into the skillet. Wait till the perimeter is popping matte and also you see bubbles forming throughout, then gently flip the pancake and prepare dinner till the opposite facet is frivolously browned.
- Repeat with the remaining batter, frivolously oiling between every spherical. Scale back the warmth as crucial if the pancakes have gotten too darkish earlier than cooking by (almond flour pancakes brown extra shortly than common pancakes, and I’m continually turning down the warmth as I prepare dinner these pancakes in a skillet).
- Switch the cooked pancakes to a plate or preserve them heat in a 200-degree oven. Serve heat. Leftovers will preserve within the fridge for as much as 5 days or as much as 4 months within the freezer.
Notes
Make it dairy free: Select dairy-free milk, similar to almond milk, and use coconut oil as an alternative of butter.
▸ Vitamin Data
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