Almond Flour Pancakes

Almond Flour Pancakes

14
Samie 0

"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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Ingredients

15 m servings 380 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. 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.
  3. 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.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

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!

Most helpful critical review

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 ...

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 ...

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!

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 w...

My husband and I really enjoyed these! Used all-purpose white flour instead of the almond flour (didn't have any.) Fluffy and yummy!

Awesome 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!

These tasted good, but I had to add some milk to the batter.

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 yogu...

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 ...