Quick Almond Flour Pancakes 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
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 PALEO PANCAKES
These are by far the best paleo pancakes that I have tried. Super easy and quick too! Top with organic honey.
Provided by Eshug
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 33.2 g, Cholesterol 139.5 mg, Fat 20.6 g, Fiber 6.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 329.6 mg, Sugar 3.6 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
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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BEST RECIPES FOR ALMOND FLOUR PANCAKES
From allrecipes.com
Author Mary Claire LagrouePublished 2020-01-10Estimated Reading Time 2 mins
- Paleo Applesauce Pancakes. "Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma.
- Almond Meal Pancakes. "After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all."
- Pancakes (Paleo) "Excellent texture and flavor, especially for us — not accustomed to paleo foods," reviewer kreisinger says.
- Fluffy Keto Pancakes. "Absolutely delicious! A keeper! Can't be without. I usually make two or more batches to put in the fridge for a morning breakfast."
- Sweet Potato and Banana Pancakes. "These were excellent! My kids gobbled them up," Heather Maxwell Cruice says.
- Oatmeal-Banana Pancakes. Almond flour, ground oatmeal, bananas, and almond milk form the batter of these sweet, crepe-like pancakes.
- Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly) "I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy.
- Almond Flour Paleo Pancakes. "I have been trying different paleo pancake recipes for months and am now happy to say my search is over. I made these this morning, and they are awesome!
- Quick Almond Flour Pancakes. Reviewers say these pancakes are thick, nutty, filling, and (best of all) easy to make.
- Delicious Low-Carb Almond Flour Pancakes. If you're more of a microwave cook, these thin, delicate cakes should do the job. 11 of 11. We're serving up and celebrating the biggest home-cooking trends from the most enthusiastic cooks we know: our community.
SIMPLE ALMOND FLOUR PANCAKES – ONLY 5 MAIN INGREDIENTS
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From pinchmegood.com
4.8/5 (5)Total Time 15 minsCategory BreakfastCalories 278 per serving
From pinchmegood.com
4.8/5 (5)Total Time 15 minsCategory BreakfastCalories 278 per serving
- 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.
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From kingarthurbaking.com
4.2/5 (61)Calories 230 per servingTotal Time 15 mins
From kingarthurbaking.com
4.2/5 (61)Calories 230 per servingTotal Time 15 mins
- Whisk together the dry ingredients and set them aside., Beat together the eggs, melted butter or oil, milk, and vanilla., Whisk the dry ingredients into the wet ingredients., Allow the batter to rest for 10 minutes, while you preheat your griddle to medium.
- Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown., Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown., Serve pancakes hot, with butter and syrup.
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