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
Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home.
Provided by Martha Stewart
Categories Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined.
- Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film.
- Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup.
- Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches).
- Serve pancakes with butter, strawberries, and maple syrup.
KETO PANCAKES
Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
Provided by Food Network Kitchen
Time 1h10m
Yield 10 pancakes
Number Of Ingredients 13
Steps:
- Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
- Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.
Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
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
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
ALMOND FLOUR GERMAN PANCAKES
A low-carb, low-glycemic, nutrient-dense food for a quick breakfast or snack. I use blanched almond flour from Honeyville Grain Co. and KAL brand stevia extract powder. The ascorbic acid is unbuffered Vitamin C which acidifies the mix and makes the baking soda react faster. Keep in the refrigerator for a quick on-the-go, Primal snack. Use this similar to quick bread, with jam or cream cheese on top. Leave out the vanilla and add cheese or use similarly to focaccia. Make several times and memorize it, then customize it on the fly!
Provided by rachel ernst
Categories Quick Breads
Time 19m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Melt butter or oil in a 9-inch pie dish in the oven while it preheats.
- In a medium bowl, mix the dry ingredients. Use 2 of the tiny scoops of KAL brand stevia extract powder or another sweetener in the equivalent of 2 teaspoons of sugar. *Only use salt if you are using unsalted butter or coconut oil. Salted butter will give enough saltiness, so do not add additional salt.
- In a small-medium bowl, wisk the eggs and mix in the milk substitute, and other flavorings.
- Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the grease.
- Quickly pour the liquid into the dry mix and wisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven.
- Bake about 12 minutes or until set in the middle. You might test with a dry knife similar to checking a pumpkin pie, when the knife removed comes out a little wet but no batter sticking to it.
Nutrition Facts : Calories 86.7, Fat 8.1, SaturatedFat 4.4, Cholesterol 108.3, Sodium 164.8, Carbohydrate 0.2, Sugar 0.1, Protein 3.2
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ALMOND FLOUR PANCAKES RECIPE - EMILY FARRIS | FOOD & WINE
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5/5 (2)Total Time 20 minsServings 6
- In a stand mixer, whisk the egg whites on low, gradually increasing the speed to medium. Beat until soft peaks form.
- Meanwhile, in a small mixing bowl, whisk together the egg yolks, buttermilk, 1 tablespoon of melted butter, vanilla, cinnamon and salt. Add to the almond flour mixture and stir to incorporate. Fold in the whipped egg whites.
- In a large nonstick skillet, melt one tablespoon of butter over moderate heat. When the butter has melted and the foam has begun to subside, pour batter into the pan using a 1/8-cup measuring cup (or whatever size you prefer), leaving space between the pancakes. Cook two minutes on the first side, then flip, and cook for one more minute. Repeat with the remaining butter and batter. Serve immediately or place in a preheated 200º oven for up to 10 minutes.
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