Best 8 Almond Pancakes With Honey Syrup Recipes

ALMOND FLOUR PANCAKES

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.

ALMOND PANCAKES

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

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.

ALMOND PANCAKES WITH RASPBERRY SYRUP

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

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.

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

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!)

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!:).

ALMOND FLOUR PANCAKES FROM ALMOND BREEZE®

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.