Almond Flour Pancakes, fluffy and light, and super easy to make. They are gluten free and low carb, and they are a great choice for a healthy breakfast or brunch. Serve them with honey, or maple syrup and the fruit of your choice.
As much as I love some good old American pancakes, these almond flour pancakes are surprisingly fluffy and delicious, and you wouldn't say there are not carb heavy at all.
The almond flour or ground almonds are a great replacement for the regular wheat flour, especially if you are into the low carb lifestyle. Or if you are simply after a healthier choice for breafast.
Almond flour or almond meal is easily available in most supermarkets, although in smaller packets, but healthy stores should have larger packets, which are very handy.
It can be added to a wide range of dishes, and not just low carb ones, but also regular everyday dishes for extra flavour and texture.
If you enjoy a low carb diet, you will definitely enjoy my Flourless Almond Cake too, which is light, moist and so delicious.
- almond flour - or ground almonds, almond meal
- eggs - at room temperature
- milk - I prefer full-fat milk, but semi-skimmed is also ok
- vanilla extract - or any other extracts of your choice
- baking powder - for a fluffier texture
- oil or butter to fry
Step-by-step photos and instructions
- in a bowl, add the almond flour and baking powder
- beat the eggs very well until pale yellow, that will ensure the pancakes are fluffy and light
- add the milk, honey or maple if you use (but it’s not necessary) and vanilla extract
- leave the batter to rest for 15-20 minutes so it can thicken a bit
- heat up a frying pan, add a drop of oil, then half a ladleful of batter
Now, these almond pancakes don't have the same texture or taste as the regular wheat flour pancakes. They can certainly be fluffy, but they are different, they taste different, and if you are not a fan of ground almonds in general, you might not like them.
They have a slightly grainy texture, since the almond flour is not as fine as the wheat flour. And because the almond flour is a lot lighter, they can break easily, hence why using a non-stick pan is a must.
I came to the conclusion that keeping the pancakes small is the best, they can be flipped over easily. The bigger they are, the heavier they get, so it's not easy to flip them onto the other side.
The almond pancakes cook a lot faster than regular pancakes, so flip them over after 30 seconds or so. Make sure you use a drop of oil or butter before adding any more batter, so that they don't stick to the pan.
Almond flour is basically ground blanched almonds without their skin. The flour is super low carb, low calorie, and a lot less processed than regular white flour.
Almond flour is a lot lighter than wheat flour, so you have to use a larger amount of almond flour when you replace the white flour from any recipe.
You can use it with both sweet or savoury recipes, and it's actually easily available on most supermarkets. The only inconvenience is the price, it's a lot more expensive than white flour. As with anything healthier, I guess.
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Almond Flour Pancakes
- 1 ¼ cups almond flour
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- oil or butter to fry
- In a bowl, add the almond flour and baking powder.
- Beat the eggs well until foamy and pale yellow.
- Add the eggs to the bowl together with the milk, and vanilla extract.
- Give a good stir, and leave the batter to rest for 15-20 minutes, so that the batter can thicken up a bit.
- Heat up a non-stick pan, add a drop of oil or a bit of butter, then pour in about half a ladle of batter.
- Cook for about 30 seconds on each side.
- Repeat with the remaining batter.
- I came to the conclusion that keeping the pancakes small is the best, they can be flipped over easily. The bigger they are, the heavier they get, so it's not easy to flip them onto the other side.
- The almond pancakes cook a lot faster than regular pancakes, so flip them over after 30 seconds or so. Make sure you use a drop of oil or butter before adding any more batter, so that they don't stick to the pan.