Best 8 Almond Pancakes With Honey Syrup Recipes
Indulge in a delightful culinary journey with our almond pancakes with honey syrup, a harmonious blend of flavors and textures that will tantalize your taste buds. Crafted with almond flour, these pancakes are naturally gluten-free and offer a nutty richness that pairs perfectly with the sweetness of honey syrup. This recipe collection also features irresistible variations to cater to diverse preferences, including a vegan option for those seeking plant-based indulgence. With step-by-step instructions and essential tips, we guide you through the process of creating these mouthwatering pancakes, ensuring a perfect outcome every time. So, gather your ingredients, prepare your kitchen, and embark on a delightful expedition into the world of almond pancakes, where taste and satisfaction await.
Check out the recipes below so you can choose the best recipe for yourself!
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 PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Serving suggestion: maple syrup and fresh raspberries
- In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
- Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter.
- Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.
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 PANCAKES WITH RASPBERRY SYRUP
Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings (makes about 20 pancakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
- Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
- Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
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
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
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.
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a pot on the stove.
- Remove from heat and transfer to a bowl.
- Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
- Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
ALMOND FLOUR PANCAKES FROM ALMOND BREEZE®
These easy and delicious pancakes are made with almond flour, blended almondmilk and coconutmilk, maple syrup, and cinnamon for a new family favorite breakfast.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 16m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, mix all ingredients.
- In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.
- Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.
- Serve with fresh fruit & maple syrup.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 8.1 g, Cholesterol 55.8 mg, Fat 4.8 g, Fiber 0.2 g, Protein 8.6 g, SaturatedFat 0.8 g, Sodium 111.1 mg, Sugar 2.6 g
Tips:
- To ensure light and fluffy pancakes, make sure to whisk the egg whites separately until stiff peaks form. This step incorporates air into the batter, resulting in a tender texture.
- For a crispy exterior and a soft, fluffy interior, cook the pancakes over medium heat. This allows them to cook evenly without burning.
- Use a non-stick pan or griddle to prevent the pancakes from sticking. If you don't have one, grease the pan lightly with butter or cooking spray.
- Pour the batter onto the hot pan or griddle in a circular motion, creating a thin layer. This will help the pancakes cook evenly and prevent them from becoming too thick.
- Cook the pancakes for 2-3 minutes per side, or until golden brown. Flip them carefully to avoid tearing.
- Serve the pancakes immediately with your favorite toppings, such as honey syrup, butter, fresh fruit, or whipped cream.
Conclusion:
These almond pancakes with honey syrup are a delicious and easy-to-make breakfast or brunch recipe. They are light and fluffy, with a crispy exterior and a soft, fluffy interior. The honey syrup adds a touch of sweetness and richness that perfectly complements the almond flavor of the pancakes. Whether you're serving them to your family or guests, these pancakes are sure to be a hit.
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