Simple Almond Flour Pancakes Recipes

ALMOND FLOUR PANCAKES

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

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.

ALMOND FLOUR PANCAKES

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.

ALMOND FLOUR PALEO PANCAKES

Steps:

• Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
• Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the 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. Repeat with remaining batter.

QUICK ALMOND FLOUR PANCAKES

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.

ALMOND FLOUR PANCAKES

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.

ALMOND FLOUR CINNAMON PANCAKES

Steps:

• Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
• Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.