Almond Flour Cinnamon Pancakes Recipes

QUICK ALMOND FLOUR PANCAKES

Quick Almond Flour Pancakes image

These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!

Provided by Allie

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup almond flour
¼ cup water
2 eggs
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon oil, or as needed

Steps:

Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g

ALMOND FLOUR CINNAMON PANCAKES

Almond Flour Cinnamon Pancakes image

Wholesome almond flour pancakes.

Provided by Shelly C

Time 25m

Yield 3

Number Of Ingredients 11

Ingredients

½ cup almond flour
3 large eggs
¼ cup milk, or more as needed
2 tablespoons coconut flour
1 tablespoon white sugar, or more to taste
1 teaspoon ground cinnamon
½ teaspoon baking powder
1 tablespoon vegetable oil, or as needed
1 ½ tablespoons coconut butter, melted
1 teaspoon ground cinnamon
1 tablespoon milk, or as needed

Steps:

Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 16.8 g, Cholesterol 188 mg, Fat 24.6 g, Fiber 6.3 g, Protein 12.8 g, SaturatedFat 7.1 g, Sodium 163.9 mg, Sugar 6.5 g

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Place all ingredients in a medium mixing bowl and whisk vigorously with a wire whisk until blended well. (Or, if you prefer, you can place all ingredients in your blender and whirl until your batter is completely smooth.)
Heat a skillet or griddle on medium high and grease it if necessary to prevent sticking. When a drop of water sizzles in the pan, it is hot enough to start cooking your pancakes. Using a large serving spoon, scoop some batter into the center of your pan, until your pancake is the desired size.
When the top of the pancake forms bubbles and only has a little liquid on top, use a spatula to peek underneath to see if the bottom is browned. If so, flip the pancake and cook it until the other side is browned. Remove the pancake to a platter and loosely cover it with foil as you make the rest of the pancakes. If necessary, grease the pan before making each pancake.
Serve the pancakes with butter and maple syrup. Store any leftover batter in the refrigerator for up to three days. (Or you can make all the pancakes and freeze any leftover ones.)

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