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!

 
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.

 
Oct 13, 2012

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!

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 121 mg
  • 40%
  • 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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