[ad_1]
These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.
Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.
If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!
Almond Flour Pancake Tips
These pancakes are more delicate and prone to burning than most. These tips will help as you make your first batch.
Make sure your batter is the right consistency. When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found that I needed different amounts of milk. You may need to stir in more milk to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter or oil with a paper towel so it doesn’t burn.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat. The skillet gets hotter with time, so turn the heat down a smidge after every four pancakes or so. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot.
Watch How to Make Almond Flour Pancakes
Almond Flour Pancake Ingredient Notes
Blanched fine almond flour is the way to go. Unblanched almond flour (or almond meal) will yield pancakes that are not as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.
Maple syrup is optional or can be reduced if you’re watching your sugar intake. Otherwise, it offers a lovely, low level of sweetness—I often don’t drizzle more on top. Maple syrup also helps prevent the pancakes from burning on the skillet.
Vanilla extract is key. Don’t skip it or your pancakes won’t taste nearly as nice.
Almond extract is optional. Add it if you want to play up the almond flavor in your pancakes and make them taste reminiscent of almond cookies.
Pancake Serving Suggestions
These pancakes taste terrific with traditional pancake toppings and healthier options. Here’s a list of options you might enjoy with your pancakes.
More Gluten-Free Breakfasts
Please let me know how your pancakes turn out in the comments! These take some practice, but I hope they become your new favorite pancakes.
Almond Flour Pancakes
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze well, so I suggest making the full batch).
Scale
Ingredients
Dry ingredients
- 2 cups (185 grams) fine blanched almond flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon fine salt
Wet ingredients
- 3 eggs, ideally at room temperature
- ½ cup milk (any milk will do), more as needed
- 2 tablespoons melted butter or melted coconut oil
- 2 tablespoons maple syrup (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Avocado oil, butter, or coconut oil, for greasing the pan
Instructions
- In a medium mixing bowl, combine the dry ingredients and gently whisk until combined.
- In a separate smaller bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.
- Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over medium-low heat (or heat an electric skillet to 325 degrees Fahrenheit). It’s warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate.
- Check the batter’s consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
- Lightly oil the skillet and wipe out any excess 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 until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned.
- Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet).
- Transfer the cooked pancakes to a plate or keep them warm in a 200-degree oven. Serve warm. Leftovers will keep in the refrigerator for up to 5 days or up to 4 months in the freezer.
Notes
Make it dairy free: Choose dairy-free milk, such as almond milk, and use coconut oil instead of butter.
▸ Nutrition Information
Did you make this recipe?
[ad_2]