Almond Flour Cream Cheese Pancakes Recipes

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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

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 PANCAKES



Almond flour pancakes image

Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 7

2 eggs
60ml almond milk
1 tbsp maple syrup
125g almond flour
1 tsp baking powder
1 tsp vanilla extract
blueberries, to serve

Steps:

  • Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
  • Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.

Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium

ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.

Provided by Martha Stewart

Categories     Pancake Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups finely ground blanched almond flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
Vegetable oil, for pan
Softened butter, sliced strawberries, and warmed maple syrup, for serving

Steps:

  • In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.
  • Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.
  • Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.
  • Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).
  • Serve pancakes with butter, strawberries, and maple syrup.

ALMOND FLOUR BLUEBERRY PANCAKES



Almond Flour Blueberry Pancakes image

Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!

Provided by Personal20

Time 15m

Yield 6

Number Of Ingredients 9

3 large eggs
2 tablespoons honey
1 tablespoon water
1 tablespoon vanilla extract
1 ½ cups almond flour
¼ teaspoon Himalayan sea salt
¼ teaspoon baking soda
1 cup fresh blueberries
1 tablespoon coconut oil, or as needed

Steps:

  • Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
  • Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g

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