Almond Flour Pancakes From Almond Breeze Food
ALMOND FLOUR PANCAKES FROM ALMOND BREEZE®
These easy and delicious pancakes are made with almond flour, blended almondmilk and coconutmilk, maple syrup, and cinnamon for a new family favorite breakfast.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 16m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, mix all ingredients.
- In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.
- Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.
- Serve with fresh fruit & maple syrup.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 8.1 g, Cholesterol 55.8 mg, Fat 4.8 g, Fiber 0.2 g, Protein 8.6 g, SaturatedFat 0.8 g, Sodium 111.1 mg, Sugar 2.6 g
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
ALMOND FLOUR PANCAKES
Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
- Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.
Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium
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