Almond Pancakes With Raspberry Syrup Recipes

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

Almond Flour Pancakes image

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

Ingredients

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

LEMON-RASPBERRY RICOTTA PANCAKES

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 24 pancakes.

Number Of Ingredients 13

Lemon-Raspberry Ricotta Pancakes image

Steps:

In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.

Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

1-1/2 cups cake or all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsweetened almond milk
1 cup part-skim ricotta cheese
3 large eggs, separated
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup fresh or frozen raspberries
Whipped cream, maple syrup and additional raspberries

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

Provided by Zoe Singer

Categories Breakfast Brunch Christmas New Year's Day Dried Fruit Almond Healthy Self

Yield Serves 8

Number Of Ingredients 14

Almond Pancakes with Sour Cherry Syrup image

Steps:

In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

Ingredients

1/2 cup dried sweetened sour cherries
1 cinnamon stick
1/2 cup maple syrup
1 1/2 cups all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs, beaten
2 cups lowfat buttermilk
1/4 teaspoon almond extract (optional)
Oil or butter, for greasing pan
1/2 cup sliced almonds, divided
1/2 cup nonfat plain Greek yogurt

RASPBERRY ALMOND PANCAKES

Y'all know about our Sunday morning Pancake Breakfast tradition, right?! I think I've mentioned it before. It started when Bill and I were first married. We made pancakes for breakfast most Sunday mornings. And then after a year or so, it became every Sunday morning. It was mostly a Bill thing. He is the pancake master. He know just the right temperature of the griddle. He knows just when to flip them so they are just the right color. And he knows just when to take them off. I, on the other hand, know little about the flipping process. And a lot about the batter making process. I have been experimenting with homemade pancake batters for years now. And I like to think I've got it down to a science at this point. We make a great team come Sunday mornings...and we have three little helper that joined our pancake making team along the way. Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month. They are my little sous chefs. They always ask to help in the kitchen. They want to get the ingredients out. They want to crack the eggs. (Which I let them do one egg...and it usually turns into a mess, but I'm OK with that.) They lik to add the ingredients cup by cup. And they love to stir. **Please note that I did use Almond Milk in this recipe. Most other recipes I make with both a dairy-free milk and regular milk...but I haven't had a chance to try this one with regular milk. I would imagine it doesn't need much altering...if any it would be about 1/4 cup less regular milk than the Almond Milk that's used in the recipe. This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded. Perfectly fluffy. With the perfect burst of raspberry flavor. And a lovely little crunch from the almonds. A delightful Sunday morning breakfast.

Provided by ElizabethKnicely

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Raspberry Almond Pancakes image

Steps:

Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork.
Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth.
Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly.
Fold the chopped almonds and the crushed raspberries into the batter.
Cook the pancakes on a griddle of some sort, using up all the batter.
Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.

Nutrition Facts : Calories 468.8, Fat 21.5, SaturatedFat 1.9, Cholesterol 46.5, Sodium 873.5, Carbohydrate 61.1, Fiber 7.8, Sugar 16.7, Protein 9.8

Ingredients

1/4 cup canola oil or 1/4 cup vegetable oil
1 3/4 cups almond milk
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
1 pint raspberries

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

Almond flour pancakes image

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

Ingredients

2 eggs
60ml almond milk
1 tbsp maple syrup
125g almond flour
1 tsp baking powder
1 tsp vanilla extract
blueberries, to serve

RASPBERRY PANCAKES

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!-Karen Edland, McHenry, North Dakota

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Raspberry Pancakes image

Steps:

Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.

Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plain yogurt
1 large egg, beaten lightly
1 tablespoon butter, melted and cooled
1/2 cup whole milk
1 cup fresh raspberries
Raspberry jam
Confectioners' sugar

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ALMOND FLOUR PANCAKES RECIPE - LOVE AND LEMONS

Web Oct 15, 2020 In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla. Pour the wet ingredients into the bowl with the dry …
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4.9/5 (340)
Category Breakast
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In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
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.

Almond Pancakes With Raspberry Syrup Recipes

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.

LEMON-RASPBERRY RICOTTA PANCAKES

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

RASPBERRY ALMOND PANCAKES

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

RASPBERRY PANCAKES

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!-Karen Edland, McHenry, North Dakota

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