Almond Milk Pancakes Recipes

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ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

Provided by Jeanine Donofrio

Categories     Breakast

Number Of Ingredients 8

1⅓ cup blanched almond flour* (spooned and leveled (see note))
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk (more if needed)
2 large eggs
1 tablespoon pure maple syrup (more for serving)
1 teaspoon vanilla
Extra-virgin olive oil (for the pan)

Steps:

  • In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
  • In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
  • Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
  • Serve with maple syrup.

ALMOND MILK PANCAKES



Almond Milk Pancakes image

Easy light pancakes! My husband loves pancakes on the weekend. I needed a recipe that wasn't over the top with carbs as he is diabetic and will eat and eat without a care. These aren't that bad so I can let him eat without a lot of nagging. He uses low sugar maple syrup on his

Provided by VetteMom

Categories     Breakfast

Time 15m

Yield 10 4 inch pancakes, 5 serving(s)

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
3 tablespoons Splenda sugar substitute, granulated
1 teaspoon salt
2 cups unsweetened almond milk
4 tablespoons canola oil
1 teaspoon vanilla
2 eggs

Steps:

  • Whisk together flour, baking powder, sugar, and salt is small bowl.
  • In separate bowl, mix together Almond milk, oil, vanilla and eggs.
  • Add flour mixture to egg mixture and stir to just moisten. A few lumps are fine.
  • Cook on a griddle over medium heat. They will be light in color.
  • Serve with butter and syrup.

Nutrition Facts : Calories 321.2, Fat 13.6, SaturatedFat 1.5, Cholesterol 74.4, Sodium 785, Carbohydrate 41.3, Fiber 1.4, Sugar 2, Protein 7.7

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