Best Almond Flour Pancakes Recipes

QUICK ALMOND FLOUR PANCAKES

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.

ALMOND FLOUR PANCAKES

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.

AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)

Steps:

• Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
• Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
• Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

DELICIOUS LOW-CARB ALMOND FLOUR PANCAKES

Steps:

• Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl.
• Cook in the microwave on high until gooey batter forms, 1 1/2 to 2 minutes.
• Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended.
• Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

ALMOND FLOUR BLUEBERRY PANCAKES

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

ALMOND FLOUR PALEO PANCAKES

Steps:

• Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
• Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

ALMOND FLOUR PANCAKES

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.

LOW CARB PANCAKES - ALMOND FLOUR

Steps:

• Simply combine and cook in skillet. Use sugar free syrups or cool and use as "bread". (If using as a non sweet bread, leave out splenda and cinnamon).
• Serves 2.
• I use splenda as sugar substitute -- .

ALMOND FLOUR PANCAKES FROM ALMOND BREEZE®

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.

ALMOND FLOUR PANCAKES

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.

ALMOND FLOUR GERMAN PANCAKES

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.

ALMOND FLOUR BANANA PANCAKES

Steps:

• Whisk the first five ingredients in a medium sized bowl.
• Whisk the remaining dry ingredients in a seperate bowl.
• Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
• Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
• If heat is too high, the cakes will be too brown once cooked.
• Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
• Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
• These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.

ALMOND FLOUR CINNAMON PANCAKES

Steps:

• Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
• Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.

ALMOND FLOUR BANANA PANCAKES

Steps:

• In a medium bowl, whisk together almond flour, baking powder, salt and cinnamon.
• In a separate small bowl combine mashed banana, eggs, milk and maple syrup and whip with fork until smooth. Pour into almond flour mixture and stir until well combined.
• Heat large non-stick skillet over medium heat and add oil and swirl pan to coat evenly. Scoop 1/4 cup mounds of batter into pan, leaving room around each for batter to spread. Cook for about 3 minutes or until bottom is golden brown and pancakes start to rise. Keep an eye on the pancakes and reduce to medium-low heat if the bottoms start to get too brown.
• With a thin spatula, carefully flip the pancakes and cook until golden brown on the other side and cooked through, about 3 minutes more. Transfer pancakes to plate or serving platter. Repeat with remaining batter. Serve as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. Serve pancakes with maple syrup for drizzling and butter and/or nut butter if desired.

ALMOND FLOUR PANCAKES

Steps:

• Mix ingredients together and cook as you would other pancakes.
• Use a nonstick pan with a little oil.
• The only real difference is that the pancakes will not "bubble" on top the same way as regular pancakes.
• Flip them when the underside is brown.
• Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

ALMOND FLOUR PANCAKES (LOW CARB)

Steps:

• In a medium bowl, combine almond flour and salt.
• In a separate bowl, mix eggs and vanilla ingredients.
• Pour egg mixture into the flour mixture and mix until there are no clumps.
• Heat butter or oil in non stick skillet.
• Pour 1/4 cup batter into the skillet and cook for 1-2 minutes on the first side, then flip.

ALMOND FLOUR PANCAKES

Steps:

• Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
• 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.
• 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.

HCG DIET (P3) ALMOND FLOUR PANCAKES RECIPE - (4.3/5)

Steps:

• Mix wet and dry ingredients in a large bowl with a whisk. Heat vegetable oil in pan or spread on a non- stick griddle with a pastry brush on medium high heat. Pour pancake batter and flip when edges of pancakes bubble or just until undersides are golden brown.

PUMPKIN ALMOND FLOUR PANCAKES

Steps:

• 1. Combine all ingredients in a bowl and stir well until a relatively smooth batter forms. 2. Pour batter onto a griddle or pan sprayed with cooking spray on a low heat. 3. Cook for approximately three to four minutes. Flip and cook the other side for approximately three minutes, until the middle of the pancakes are done. 4. Top with syrup, fruit, pumpkin pie spice, nuts or desired toppings and enjoy.

EASY ALMOND FLOUR PANCAKES

Steps:

• Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency. Make one test pancake to check for desired thickness and texture. Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side.