Almond Flour Pancakes
Indulge in these remarkably light and fluffy almond flour pancakes, a perfect start to any morning. Crafted with wholesome ingredients, they offer a subtly nutty flavor and a tender texture that makes them an irresistible, healthier alternative to traditional pancakes. This recipe is simple to follow and delivers consistently delicious results.
Prep Time
10 minutes
Cook Time
15-20 minutes
Total Time
25-30 minutes
Servings
2-3 servings (yields approximately 6-8 medium pancakes)
Keywords
Why This Recipe Delivers
- Naturally gluten-free and low in carbohydrates, making them a healthier breakfast option.
- Remarkably fluffy texture and delicate nutty flavor that satisfies without heaviness.
- Quick and easy to prepare, perfect for busy mornings or weekend brunches.
- Rich in healthy fats and protein from almond flour, providing sustained energy.
- Versatile and customizable with various toppings to suit any preference.
Ingredients
- 100g (1 cup) blanched almond flour
- 2 large eggs
- 60ml (1/4 cup) unsweetened almond milk
- 15g (1 tablespoon) baking powder
- 5ml (1 teaspoon) pure vanilla extract
- 1g (1/4 teaspoon) sea salt
- 15ml (1 tablespoon) coconut oil or unsalted butter, plus more for cooking
- Optional toppings: Fresh berries, maple syrup, sliced almonds, whipped cream
Instructions
- In a large mixing bowl, thoroughly whisk together the blanched almond flour, baking powder, and sea salt. Whisking ensures these dry ingredients are well combined and aerated, leading to lighter pancakes.
- In a separate medium bowl, vigorously whisk the two large eggs, unsweetened almond milk, and pure vanilla extract until the mixture is uniform and slightly frothy. This creates a cohesive wet base for the batter.
- Gently pour the wet ingredients into the dry ingredients. Using a spatula or whisk, fold them together until just combined. It is crucial not to overmix the batter; a few small lumps are perfectly fine and contribute to the pancakes' tenderness.
- Heat a large non-stick skillet or griddle over medium heat. Add approximately 5ml (1 teaspoon) of coconut oil or butter, swirling to coat the surface. Ensure the pan is adequately hot but not smoking, as this will lead to burning.
- Pour about 60ml (1/4 cup) of batter per pancake onto the hot skillet, leaving some space between each. Cook for approximately 3-4 minutes per side, or until golden brown and bubbles begin to form on the surface. Use a thin spatula to carefully flip them.
- Once both sides are golden and cooked through, transfer the pancakes to a plate. If making multiple batches, you can keep cooked pancakes warm in a low oven (around 90°C/200°F) while finishing the remaining batter.
- Serve the fluffy almond flour pancakes immediately with your preferred toppings, such as fresh berries, a drizzle of maple syrup, or a sprinkle of sliced almonds.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Non-stick skillet or griddle
Essential Success Tips
- Do not overmix the batter; slight lumps are desirable for a tender crumb.
- Allow the batter to rest for 5-10 minutes before cooking. This gives the almond flour time to hydrate and results in fluffier pancakes.
- Maintain a consistent medium heat on your skillet. If it's too high, the pancakes will burn; too low, and they won't brown properly.
- Flip pancakes only once bubbles appear on the surface and the edges look set. Resist the urge to press down on them while cooking.
- Use a good quality non-stick pan and add a small amount of oil or butter before each new batch to prevent sticking and ensure even browning.
Professional Cooking Secrets
- For an extra lift and richness, separate the eggs, whisk the yolks with the wet ingredients, and gently fold in stiffly beaten egg whites at the very end. This incorporates more air into the batter.
- To achieve a more pronounced vanilla flavor, consider using vanilla bean paste instead of extract. A pinch of freshly grated nutmeg or cinnamon can also elevate the spice profile beautifully.
- When serving a crowd, preheat your oven to its lowest setting (around 90°C/200°F). Place cooked pancakes on a wire rack set over a baking sheet to keep them warm and prevent sogginess while you cook the remaining batter.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or skillet.
- Freezing: Stack cooled pancakes with parchment paper between each, then freeze in an airtight bag or container for up to 2 months. Reheat from frozen in a toaster or oven.
- Variations: Add a pinch of cinnamon, a tablespoon of lemon zest, or a handful of fresh berries directly into the batter for different flavor profiles.
Frequently Asked Questions
Can I use a different type of milk?
Yes, while almond milk is specified, you can substitute it with any unsweetened dairy or non-dairy milk of your choice, such as coconut milk, soy milk, or regular cow's milk. The flavor and texture will be slightly impacted but still delicious.
Why are my almond flour pancakes not fluffy?
Lack of fluffiness can be due to several factors: expired baking powder, overmixing the batter (which develops gluten and makes them tough), or not allowing the batter to rest. Ensure your baking powder is fresh and fold the ingredients gently.
Are these pancakes suitable for a keto diet?
Yes, these almond flour pancakes are very low in carbohydrates, making them an excellent choice for a ketogenic diet. Just be mindful of your toppings; opt for sugar-free syrups or fresh berries in moderation to keep them keto-friendly.
Nutrition Facts (Per Serving)
Per serving (approx. 3-4 pancakes): Calories: 350-400, Protein: 15-20g, Fat: 28-32g, Carbohydrates: 12-15g (Net Carbs: 6-8g), Fiber: 5-7g. These are estimated values and can vary based on specific brands and exact portion sizes.
Allergy Information
Contains tree nuts (almonds) and eggs. For those with egg allergies, a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) can sometimes be used as a substitute, though texture may vary.
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