These almond flour pancakes supply incredible taste. Really, 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 high. 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, in order that they don’t spike my blood sugar. This pancake recipe is an actual winner.
For those who’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 throughout the recipe, whereas almond flour lets them shine. It’s magical!
Almond Flour Pancake Suggestions
These pancakes are extra delicate and susceptible to burning than most. The following pointers will assist as you make your first batch.
Make certain 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 could 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 good when you possibly can 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. For those who’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 skin earlier than they’re cooked by way of on the within, your skillet is just too scorching.
Watch Find out how to Make Almond Flour Pancakes
Almond Flour Pancake Ingredient Notes
Blanched tremendous 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 suggest it. I examined this recipe with Bob’s Purple Mill and Complete Meals 365 manufacturers.
Maple syrup is optionally available or may be decreased when you’re watching your sugar consumption. In any other case, it provides a beautiful, low degree of sweetness—I typically don’t drizzle extra on high. Maple syrup additionally helps forestall the pancakes from burning on the skillet.
Vanilla extract is essential. Don’t skip it or your pancakes gained’t style practically as good.
Almond extract is optionally available. 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 Solutions
These pancakes style terrific with conventional pancake toppings and more healthy choices. Right here’s a listing of choices you would possibly get pleasure from along with your pancakes.
Extra Gluten-Free Breakfasts
Please let me know the way your pancakes end up within the feedback! These take some follow, however I hope they develop into your new favourite pancakes.
Almond Flour Pancakes
- Creator: Cookie and Kate
- Prep Time: 10 minutes
- Cook dinner Time: 20 minutes
- Complete Time: half-hour
- Yield: 12 1x
- Class: Breakfast
- Methodology: Stovetop
- Delicacies: American
- Weight loss program: 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 recommend making the complete batch).
Scale
Elements
Dry elements
- 2 cups (185 grams) tremendous blanched almond flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon floor cinnamon (optionally available)
- 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 (optionally available)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optionally available)
- 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.
- Examine the batter’s consistency; you might 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 good when you possibly can 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 cook dinner till the opposite aspect is calmly browned.
- Repeat with the remaining batter, calmly oiling between every spherical. Scale back the warmth as needed if the pancakes have gotten too darkish earlier than cooking by way of (almond flour pancakes brown extra rapidly than common pancakes, and I’m continually 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, comparable to almond milk, and use coconut oil as a substitute of butter.
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