Best 5 Quick Almond Flour Pancakes Recipes
Indulge in a wholesome and delectable culinary experience with our collection of quick and easy almond flour pancake recipes. These fluffy and flavorful pancakes are not only a treat to the taste buds but also a healthier alternative to traditional pancakes. Made with almond flour, these pancakes are packed with protein, fiber, and essential nutrients, making them a perfect choice for a nutritious breakfast or brunch. With a variety of recipes to choose from, including classic almond flour pancakes, keto-friendly almond flour pancakes, and even vegan almond flour pancakes, there's something for every taste and dietary preference. Get ready to tantalize your taste buds with these delightful almond flour pancake creations that are sure to become a staple in your kitchen.
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 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
ALMOND FLOUR PANCAKES
Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.
Provided by Martha Stewart
Categories Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.
- Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.
- Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.
- Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).
- Serve pancakes with butter, strawberries, and maple syrup.
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
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
Tips:
- Use superfine almond flour: Superfine almond flour will give you a smoother pancake batter and lighter pancakes. If you don't have superfine almond flour, you can make your own by grinding blanched almonds in a food processor until they are very fine.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes before cooking will help the almond flour absorb the liquid and make the pancakes more tender.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when the edges are cooked and bubbles start to form on the surface.
- Serve the pancakes immediately: Almond flour pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or on a warm plate.
Conclusion:
Almond flour pancakes are a delicious and healthy alternative to traditional pancakes. They are made with simple ingredients and are easy to make. With a few simple tips, you can make perfect almond flour pancakes every time. These pancakes are a great source of protein and fiber, and they are also gluten-free and grain-free. They are a great option for breakfast, lunch, or dinner.
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