Recipe by Samie
"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."
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1 1/2 teaspoons
low-fat plain yogurt
eggs, lightly beaten
unsalted butter, melted and cooled
These were very good, however I did add some vanilla extract and some agave nectar. Otherwise I left everything the same. Very filling and yummy!
I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek yougurt. I used agave syrup for sugar and grapeseed oil for butter. Overall I like the ingredients and the pancakes are very filling, so maybe I'll give them another try with less salt and the extra liquid.
Very good! I didn't have any almond flour at home, so I used 2c of all-purpose flour - will try with whole wheat next time. I also added chopped strawberries. The consistency was strange, so I was afraid that the pancakes wouldn't cook well. BUT, they turned out great! Nice and fluffy, good flavor. Thanks for posting!
My husband and I really enjoyed these! Used all-purpose white flour instead of the almond flour (didn't have any.) Fluffy and yummy!
Just what I need. I have been laying off the wheat for a bit so this is the best way for me to enjoy things I love
I personally like to make my pancakes with raw/turdinado sugar. It adds a better flavor and a little bit of crunch!
Made these this morning...wonderful...so big and fluffy...I added almond extract and substituted Agave Sweetner for the sugar...a better recipe for diabetics...I bake and cook with almond flour and agave all the time...most recipes you can switch out 1/2 the flour with almond flour and agave for the sugar. You don't need as much it is sweeter than sugar...Great recipe!
Love these pancakes! Made a few changes successfully. Substituted fresh milled whole wheat for all purpose flour, sucanat for sugar,coconut oil for butter and just because I didn't have any yogurt, buttermilk for the yogurt. For the buttermilk use just a little more than half of the recommended yogurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Flour Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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