Nut Flour Pancakes Recipes

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ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

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

4 1/2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/4 cup unsweetened vanilla or plain almond milk
3 large eggs
1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Maple syrup, for serving

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.

ALMOND FLOUR PANCAKES



Almond Flour Pancakes image

Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.

Provided by Samie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled

Steps:

  • Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  • Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
  • Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 44.4 g, Cholesterol 108 mg, Fat 12.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 1202.6 mg, Sugar 12 g

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.

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

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