Almond Flour Pancakes Recipe - Allrecipes.com
Almond Flour Pancakes Recipe
  • READY IN 15 mins

Almond Flour Pancakes

Recipe by  

"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 Edit and Save

Original recipe makes 8 4-inch pancakes Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2009

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
Feb 04, 2011

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.

 
May 17, 2010

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!

 
Feb 08, 2010

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

 
May 16, 2012

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

 
May 08, 2012

I personally like to make my pancakes with raw/turdinado sugar. It adds a better flavor and a little bit of crunch!

 
May 18, 2014

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

 
Apr 29, 2013

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.

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 1203 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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