Almond Flour Cinnamon Pancakes Recipes
QUICK ALMOND FLOUR PANCAKES
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
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
Wholesome almond flour pancakes.
Provided by Shelly C
Time 25m
Yield 3
Number Of Ingredients 11
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.
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