These almond flour pancakes provide unbelievable taste. Actually, I’d decide these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I typically get pleasure from them with only a unfold of almond butter on prime. Our two-year-old is a fan, too.
Since these pancakes are made completely with almond flour, they’re gluten free. Of all of the healthful pancake recipes on this weblog, these win the “lowest in carbohydrates” award, so that they don’t spike my blood sugar. This pancake recipe is an actual winner.
In case you’re new to almond flour, this recipe is price 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 complete 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 susceptible to burning than most. The following pointers will assist as you make your first batch.
Be certain that your batter is the appropriate consistency. Once I switched manufacturers and kinds (plain cow’s milk vs. almond milk, and so forth.), I discovered that I wanted totally different quantities of milk. You might have to stir in additional milk to attain the specified consistency (see photographs). The batter shouldn’t be runny or so thick that it’s troublesome to stir. It’s good 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.
Calmly coat your griddle or skillet with butter or coconut oil in between batches. Remember to 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. In case you’re unsure, it’s greatest to attend just a little 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 way of on the within, your skillet is just too scorching.
Watch Make Almond Flour Pancakes
Almond Flour Pancake Ingredient Notes
Blanched tremendous almond flour is the best way to go. Unblanched almond flour (or almond meal) will yield pancakes that aren’t as tender, tasty or fairly. I don’t suggest it. I examined this recipe with Bob’s Pink Mill and Entire Meals 365 manufacturers.
Maple syrup is non-obligatory or might be lowered in case you’re watching your sugar consumption. In any other case, it gives a beautiful, low stage 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 almost as good.
Almond extract is non-obligatory. Add it if you wish to play up the almond taste in your pancakes and make them style paying homage to almond cookies.
Pancake Serving Options
These pancakes style terrific with conventional pancake toppings and more healthy choices. Right here’s an inventory of choices you would possibly get pleasure from together with your pancakes.
Extra Gluten-Free Breakfasts
Please let me know the way your pancakes prove within the feedback! These take some observe, however I hope they develop into your new favourite pancakes.
Almond Flour Pancakes
- Creator: Cookie and Kate
- Prep Time: 10 minutes
- Prepare dinner Time: 20 minutes
- Complete Time: half-hour
- Yield: 12 1x
- Class: Breakfast
- Methodology: Stovetop
- Delicacies: American
- Weight loss 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 further pancakes freeze properly, so I recommend making the total batch).
Scale
Elements
Dry elements
- 2 cups (185 grams) tremendous blanched almond flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon floor cinnamon (non-obligatory)
- ½ teaspoon tremendous salt
Moist elements
- 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-obligatory)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (non-obligatory)
- Avocado oil, butter, or coconut oil, for greasing the pan
Directions
- In a medium mixing bowl, mix the dry elements and gently whisk till mixed.
- In a separate smaller bowl, whisk collectively the eggs. Add the remaining moist elements and whisk till mixed. If the butter solidifies upon contact with chilly elements, let it heat for a couple of minutes at room temperature or microwave it in 10-second increments.
- Pour the moist elements 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 a couple of drops of water instantly sizzle upon contact and promptly evaporate.
- Test the batter’s consistency; you might have to stir in additional milk (2 tablespoons at a time) to attain the specified consistency (see photographs). The batter shouldn’t be runny or so thick that it’s troublesome to stir. It’s good 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.
- Calmly 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 cook dinner till the opposite aspect is evenly browned.
- Repeat with the remaining batter, evenly oiling between every spherical. Scale back the warmth as obligatory if the pancakes have gotten too darkish earlier than cooking by way of (almond flour pancakes brown extra shortly than common pancakes, and I’m continuously turning down the warmth as I cook dinner these pancakes in a skillet).
- Switch the cooked pancakes to a plate or hold them heat in a 200-degree oven. Serve heat. Leftovers will hold 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, corresponding to almond milk, and use coconut oil as a substitute of butter.
▸ Vitamin Data
Did you make this recipe?
