SIMPLE ALMOND FLOUR PANCAKES
Gluten-free, low-carb, simple almond flour pancakes that you have to try! Super fluffy, less than 15 minutes to make, only 5 main ingredients, and the only pancake recipe you will ever need!
Provided by Amy Estes
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Add the Almond flour, baking powder, salt, and cinnamon to a medium-size mixing bowl and mix to combine. I like to use a rubber whisk to do this.
- Crack the eggs into a medium size mixing bowl, and add in the almond milk, vanilla, melted butter, and maple syrup. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and mix well until a smooth thick batter forms. At this point, you could fold in extras like blueberries or chocolate chips if you like. Let the batter sit for 5 minutes on the counter. Keep in mind that the batter will be thicker than traditional pancake batter and it will get thicker as it sits but that is a good thing.
- Heat up a cast iron pan or griddle to low heat and add a pat of butter to the pan. Spread the butter so it covers the bottom of the pan. Once the butter is melted, pour the batter in even amounts (I used a 1/4 cup measuring cup) into the pan. If you want them to be a little wider you can spread the batter out a little bit using the back of a spoon. This will yield pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbles form on top of the pancakes. Then use a spatula to flip each pancake and cook for 2-3 more minutes until nice and golden brown. If your pancakes are browning too quickly then you need to lower the heat on your pan. Keeping these pancakes on the smaller side is very important so they cook evenly.
- Continue until you have used all of the batter. This recipe makes about 6, 4-inch diameter pancakes.
- Plate immediately and top with fresh fruit and warm maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 278 calories, Sugar 1.4 g, Sodium 42.7 mg, Fat 12.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 1.4 g, Protein 7.6 g, Cholesterol 72.2 mg
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
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 PANCAKES
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
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 PANCAKES
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
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
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