- Chicken Alfredo is perfect for a weeknight dinner
- Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce.
If you need a gluten-free or paleo pancake recipe these almond flour pancakes are for you they are made with protein-packed almond flour so they’re naturally gluten-free and they taste just as delicious as the more traditional varieties that are made with white flour and sugar to get started you’ill need.
Don’t reach for one right away.
At first, I was going to do my basic tahini dressing, but then the thought of a basil dressing came t0 mind so I switched it up.
Amazing pancakes
Almond Flour Pancakes in Summer
Course: Easy4
servings30
minutes15
minutes210
kcalIngredients
1 cup almond flour
2 large eggs
1/4 cup milk (any type you prefer)
2 tbsp honey or maple syrup
1 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract (optional)
olive oil in 1 teaspoon
1 or 2 tablespoons of almond milk
Directions
- 1 cup of blanched almond flour Add the blanched almond flour to a large bowl and add in 2 large eggs next you’ll add 2 tablespoons of maple syrup and 2 tablespoons of olive oil in 1 teaspoon of baking powder 1 teaspoon of vanilla extract and a 1/4 teaspoon of salt, use a whisk to mix it all and break up any clumps in the flour if the batter is looking too thick you can add 1 or 2 tablespoons of almond milk to help the batter become more pourable.
- Grease a skillet with olive oil over medium-low heat. when a few drops of water sizzle as soon as they touch the pan.
- I use an a1/4 cup to scoop the batter and pour it into the pan 3 to 4 tablespoons amount of batter to use for each pancake because this batter is a little on the thicker side, I’ll also sometimes use the measuring cup to help & spread the pancake out, you can flip it and cook the other side.
- Repeat with the remaining batter until all of the pancakes are cooked usually get about six pancakes from this batch that are roughly 5 inches in diameter even though they are on the smaller side.
- Cook until bubbles form and edges are dry,3 to 5 minutes. Flip and cook until the bottom is browned, 3 to 5 minutes.
- Repeat with the remaining batter. Serve and enjoy.
Notes
- s
Tips for Almond Flour Pancakes
- Compared to other pancakes, they are more fragile and prone to burning. As you prepare your first batch, these pointers will be helpful.
- Verify that the batter has the proper consistency. I discovered that I needed various amounts of milk when I changed brands and varieties (almond milk vs. plain cow’s
- Milk, etc.). To get the right consistency, you might need to whisk in extra milk (see photographs). The batter shouldn’t be too thick or runny to stir easily. When batter can be poured into a pan and formed into a lovely round shape without spreading out, it’s just fine.
- Tips for Almond Flour Pancakes
- Compared to other pancakes, they are more fragile and prone to burning. As you prepare your first batch, these pointers will be helpful.
- In between batches, lightly brush your pan or griddle with coconut oil or butter. Remember to wipe.
Nutrition Facts
Almond flour pancakes have the following basic nutritional breakdown (per serving of 2 little pancakes, around 1/4 of the recipe). Depending on the exact materials used, actual values could change.
Nutrition Facts
4 servings per container
Serving Size250g
- Amount Per ServingCalories210
- % Daily Value *
- Total Fat
16g
25%
- Saturated Fat 1.5g 8%
- Cholesterol 90mg 30%
- Sodium 180mg 8%
- Total Carbohydrate
9g
3%
- Dietary Fiber 2g 8%
- Sugars 4g
- Protein 7g 15%
- Calcium 60%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.