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.
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 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
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 FLOUR PANCAKES
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
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
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
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