Make Almond Flour Pancakes, Fluffy, Tasty

• Food: Almond Flour Pancakes

• Writer: Alice

• Content-Type: Food Blog

These fluffy, airy almond flour pancakes have a delightful nutty flavor. They make a quick and delicious gluten-free breakfast or brunch.

Who doesn’t like light, fluffy, moist, tasty pancakes? If so, you’re going to adore these almond flour pancakes. Although all-purpose flour is now more widely available, these pancakes made with almond flour are staying in our household for good.

This recipe for gluten- and grain-free pancakes made with almond flour is just as delicious as any regular pancake dish I’ve tried.

The pancakes have a lovely sweet and nutty flavor and are delicate and supple. A bonus is that they’re heavier than the typical pancake (thanks, almond flour!) and will easily keep you full until lunch.

Prepare them during the week or reserve them for a leisurely brunch on the weekend. You should make a double batch of these pancakes if you’re serving a large group.

INGREDIENTS FOR ALMOND FLOUR PANCAKES

These simple pancakes made with almond flour just require 7 basic ingredients:

• Of course, almond flour! For the best results, make your own almond flour from blanched slivered almonds or use blanched almond flour. These pancakes get a delicate crumb and a deliciously fluffy feel as a result. Almond meals should be avoided because they will make the food mealy.
• The adhesive is eggs! They help make these pancakes incredibly fluffy by adding moisture and richness.
• To make the pancakes made with almond flour puff up during cooking, and add baking powder.
• This recipe for pancakes made with almond flour gets moisture from almond milk. If you don’t keep almond milk on hand, you might substitute cow’s milk or my own oat milk for this.
• The pancakes are filled with a warm, delectable flavor thanks to vanilla essence.
• When the pancakes are done, we’ll (of course!) drizzle extra maple syrup on top after adding more to the batter.
• Added sea salt to bring out the sweet, toasty, and nutty tastes.

HOW TO PREPARE ALMOND FLOUR PANCAKES

This recipe is really easy to prepare, making it perfect for both speedy workday breakfasts and leisurely weekend brunches. This is how it works:

First, combine the dry ingredients in one basin and the liquid ones in another by whisking them together.

After that, add the wet ingredients to the dry ones in the bowl and stir just until incorporated.

And now, cook! Brush a nonstick skillet with a little olive oil (coconut oil would also work here!) and heat it over medium-low heat. The mixture should be poured into the pan using a 1/4-cup measuring cup, and each pancake should be cooked for 1-2 minutes on each side. Watch your pancakes carefully because almond pancakes brown more quickly than normal pancakes do. If necessary, turn down the heat to prevent the outsides from burning before the centers are fully cooked. The remaining batter should be cooked a second time. Enjoy!

SUGGESTIONS FOR SERVING

These hearty pancakes are a great breakfast item on their own because of the almond flour and eggs. Serve them plain with a drizzle of maple syrup, or add your favorite fresh fruit and Greek yogurt or coconut cream for a fancier presentation.

Additionally, they’re a great complement to a brunch menu for the weekend or a special event. I like to serve them with something savory, such as vegetarian frittata, my healthy breakfast casserole, or sunny-side-up eggs.

Add a smoothie or a glass of mimosa to finish the meal! Check out this post for more amazing brunch recipes.

ALMOND FLOUR PANCAKES

These tasty, substantial pancakes are perfect for breakfast or brunch! This recipe yields six little pancakes. Consider double it if you’re serving more than two individuals.

INGREDIENTS

• 1 1/3 cup-balanced almond flour*, spooned and leveled (see note)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 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

INSTRUCTIONS

1. Mix the spooned and leveled almond flour, baking soda, and salt in a medium bowl.
2. Whisk the almond milk, eggs, maple syrup, and vanilla in a small bowl.
3. Mix the wet ingredients after adding them to the dry ones in the bowl. If your batter is excessively thick, add more almond milk and stir until it takes on the appearance in the images above. Add a little more almond flour if it’s too thin. (The blog post’s photo shows the batter’s consistency.)
4. A nonstick skillet should be warmed up slowly. Pour the batter onto the pan using a 14-cup measuring cup after lightly oiling the pan. (Note: It’s crucial to make these small because they are more fragile than conventional flour pancakes.) Cook the pancakes for one to two minutes on each side, lowering the heat as necessary to ensure that the middles are cooked through without scorching the edges. As my pan begins to retain heat after each batch, I typically lower the heat. Pancakes made with almond flour brown a bit more quickly than pancakes made with ordinary flour.
5. Add maple syrup to the dish.

NOTES

*The ideal almond flour for this recipe is super-fine blanched almond flour or handmade almond flour made with slivered blanched almonds.
To prevent the flour in your measuring cups from becoming overly compacted, measure it using a spoon and a level. A batter made with too much flour will be thicker and the pancakes will be denser.