Almond Flour Pancake Recipe: A Delicious Low-Carb Breakfast Option
Almond flour pancakes are not only delicious but also a healthy low-carb breakfast option for those looking to indulge without the guilt. Packed with nutrients and rich in flavor, these pancakes are perfect for keto enthusiasts or anyone seeking a wholesome start to their day.
Growing up, Saturday mornings in our household were synonymous with pancake feasts. My grandmother would whip up a special batch, incorporating various flours depending on what she had on hand. Years later, I adapted her recipe using almond flour, a change inspired by family members on low-carb diets. The result exceeded our expectations, creating a new tradition that marries nostalgia with health-conscious cooking.
Why You’ll Love This Recipe
This recipe perfectly balances flavor and nutrition. Almond flour pancakes boast a slightly nutty taste that’s complimented by a hint of vanilla and cinnamon. They are naturally gluten-free and provide a great protein boost, making them ideal for those watching their carb intake. Additionally, this recipe is incredibly simple to make, requiring just one bowl and a few minutes of your time.
Ingredients Notes
For these pancakes, you will need almond flour, eggs, almond milk, vanilla extract, baking powder, and a pinch of salt. Make sure to use blanched almond flour for a finer texture that mimics traditional pancakes better. You can substitute almond milk with any other type of milk if preferred. Also, ensure your baking powder is fresh to achieve the best rise.
Recipe Steps
Step 1
In a mixing bowl, whisk together the almond flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent, leading to fluffier pancakes.
Step 2
In a separate bowl, beat the eggs and then add in the almond milk and vanilla extract. Mixing the wet ingredients separately helps emulsify the eggs and distribute the vanilla evenly.
Step 3
Pour the wet ingredients into the dry ingredients. Stir gently until a smooth batter forms. Avoid overmixing as it can lead to dense pancakes.
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Step 4
Heat a non-stick skillet over medium heat. Use a ladle to pour batter onto the skillet, forming pancakes of your desired size. Cook until bubbles form on the surface, then flip and cook for another minute.
Step 5
Serve hot with your favorite toppings such as fresh berries, a drizzle of honey, or a sprinkle of nuts. Experiment with different toppings for each serving.
Storage Options
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. You can also freeze them; just place a sheet of parchment paper between each pancake and slide them into a zip-lock bag. Reheat directly from the freezer by toasting in a skillet or using a microwave for about 30 seconds.
Variations & Substitutions
If you’re looking to switch things up, add a tablespoon of cocoa powder to the batter for a chocolatey twist. For a dairy-free variant, replace almond milk with your favorite plant-based milk. You can even add some chia seeds for an extra health boost or swap vanilla extract for almond extract for a more pronounced almond flavor.
Serving Suggestions
These almond flour pancakes are perfect for a lazy Sunday brunch or a quick weekday breakfast. Pair them with a hot cup of coffee or tea. They also work well as a treat in a packed lunch box, adding a delightful surprise to midday meals.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter the night before. Store it in the refrigerator, covered, and give it a good stir before cooking the pancakes. This can save you time in the morning and ensure a quick breakfast preparation.
What can I use as a topping besides maple syrup? For a healthier option, top your pancakes with Greek yogurt and fresh fruits, or try nut butter and banana slices. A dollop of whipped cream with a sprinkle of cinnamon is also a delightful treat for weekend mornings.
Are almond flour pancakes suitable for people with nut allergies? Unfortunately, because almond flour is made from ground almonds, this recipe is not suitable for those with nut allergies. You might consider using coconut flour as an alternative, though it does require adjustment to the liquid ratios.
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Almond Flour Pancake Recipe: A Delicious Low-Carb Breakfast Option
Ingredients
Main Ingredients
- 1.5 cups almond flour finely ground
- 1 teaspoon baking powder gluten-free
- 0.25 teaspoon sea salt
- 2 tablespoons sugar or sweetener of choice
- 3 eggs
- 0.5 cup milk or almond milk
- 1 teaspoon vanilla extract pure
Instructions
Preparation Steps
- In a large bowl, whisk together almond flour, baking powder, salt, and sugar.
- In another bowl, whisk the eggs, milk, and vanilla extract together.
- Combine the wet and dry ingredients, stirring until just mixed.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and edges are dry. Flip, and cook until browned on the other side.
Notes
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