Best Almond Pancakes With Raspberry Syrup Recipes
ALMOND FLOUR PANCAKES
These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.
Provided by Jeanine Donofrio
Categories Breakast
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup.
ALMOND FLOUR PANCAKES
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.
Provided by Samie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 44.4 g, Cholesterol 108 mg, Fat 12.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 1202.6 mg, Sugar 12 g
LEMON-RASPBERRY RICOTTA PANCAKES
I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario
Provided by Taste of Home
Time 30m
Yield 24 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
ALMOND PANCAKES WITH SOUR CHERRY SYRUP
Provided by Zoe Singer
Categories Breakfast Brunch Christmas New Year's Day Dried Fruit Almond Healthy Self
Yield Serves 8
Number Of Ingredients 14
Steps:
- In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
RASPBERRY ALMOND PANCAKES
Y'all know about our Sunday morning Pancake Breakfast tradition, right?! I think I've mentioned it before. It started when Bill and I were first married. We made pancakes for breakfast most Sunday mornings. And then after a year or so, it became every Sunday morning. It was mostly a Bill thing. He is the pancake master. He know just the right temperature of the griddle. He knows just when to flip them so they are just the right color. And he knows just when to take them off. I, on the other hand, know little about the flipping process. And a lot about the batter making process. I have been experimenting with homemade pancake batters for years now. And I like to think I've got it down to a science at this point. We make a great team come Sunday mornings...and we have three little helper that joined our pancake making team along the way. Tanner is 9, Emma is 7 and Gage is about to be 4 in less than a month. They are my little sous chefs. They always ask to help in the kitchen. They want to get the ingredients out. They want to crack the eggs. (Which I let them do one egg...and it usually turns into a mess, but I'm OK with that.) They lik to add the ingredients cup by cup. And they love to stir. **Please note that I did use Almond Milk in this recipe. Most other recipes I make with both a dairy-free milk and regular milk...but I haven't had a chance to try this one with regular milk. I would imagine it doesn't need much altering...if any it would be about 1/4 cup less regular milk than the Almond Milk that's used in the recipe. This pancake recipe is just to get you excited about all the other great pancake recipes that I have uploaded. Perfectly fluffy. With the perfect burst of raspberry flavor. And a lovely little crunch from the almonds. A delightful Sunday morning breakfast.
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the oil, milk, egg and vanilla to a large mixing bowl. Mix lightly with a whisk or fork.
- Add the flour, sugar, baking powder and salt to the bowl. Whisk the batter until smooth.
- Run a knife through the sliced (slivered will work too) almonds. Gently press a fork over the raspberries, crushing them lightly.
- Fold the chopped almonds and the crushed raspberries into the batter.
- Cook the pancakes on a griddle of some sort, using up all the batter.
- Serve Almond Raspberry Pancakes with Fruit, Scrambled Eggs, Breakfast Sausage or Bacon -- whatever your little breakfast heart's desire.
Nutrition Facts : Calories 468.8, Fat 21.5, SaturatedFat 1.9, Cholesterol 46.5, Sodium 873.5, Carbohydrate 61.1, Fiber 7.8, Sugar 16.7, Protein 9.8
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
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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Ingredients
To make almond pancakes with raspberry syrup, you will need:- 1 cup almond flour
- 2 eggs
- ⅓ cup almond milk
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Coconut oil, for cooking
- 1 cup fresh raspberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ teaspoon cornstarch
Instructions
- In a mixing bowl, whisk together the almond flour, baking powder, and salt.
- Separate the egg yolks and whites into two bowls.
- Whisk the egg yolks, almond milk, honey, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the pancake batter.
- Heat a non-stick pan over medium heat and add a tablespoon of coconut oil.
- Use a quarter cup measuring cup to scoop the pancake batter onto the pan.
- Cook until bubbles form on the surface of the pancakes, then flip and cook for another minute or until cooked through.
- Repeat with remaining batter, adding more coconut oil to the pan as needed.
- To make the raspberry syrup, combine the raspberries, honey, lemon juice, and cornstarch in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture has thickened and the raspberries have broken down, about 5-7 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove the raspberry seeds.
- Serve the pancakes with the raspberry syrup drizzled on top.
Customizations
These almond pancakes with raspberry syrup are delicious as is, but feel free to customize the recipe to your liking. Here are a few ideas:- Swap out the raspberries for another type of berry or fruit, such as blueberries, strawberries, or peaches.
- Add some chocolate chips or chopped nuts to the pancake batter for extra texture and flavor.
- Use maple syrup or whipped cream as an alternative to the raspberry syrup.
- If you’re feeling adventurous, try adding some spices like cinnamon or nutmeg to the pancake batter for a warm and cozy flavor.
Health Benefits
Almond pancakes with raspberry syrup are not only delicious, but also packed with nutrients. Here are some of the health benefits of the ingredients in this recipe:- Almond flour - made from ground almonds, almond flour is high in protein, healthy fats, and vitamin E. It is also gluten-free, making it a great alternative for those with gluten intolerances or allergies.
- Eggs - eggs are a good source of protein and vitamins, including vitamin D and B12.
- Almond milk - like almond flour, almond milk is high in vitamin E and healthy fats, as well as calcium.
- Raspberries - raspberries are a great source of vitamin C, fiber, and antioxidants.
- Honey - honey is a natural sweetener that also has antibacterial properties and can help soothe coughs and sore throats.
- Coconut oil - coconut oil is a healthy source of saturated fats and can help improve cholesterol levels and aid in digestion.
Conclusion
Almond pancakes with raspberry syrup recipes are a tasty and healthy breakfast option that can easily be customized to your preferences. Try making them at home and enjoy the benefits of nutrient-rich ingredients like almond flour, eggs, and raspberries.Valuable Tips When Making Almond Pancakes with Raspberry Syrup
Almond pancakes are a delicious and healthy breakfast option that can be made with a number of different ingredients. One of the most popular ways to make almond pancakes is to use almond flour, which adds a nutty flavor and a healthy dose of protein to the pancakes. Adding raspberry syrup to the mix creates a sweet and tangy twist that is sure to satisfy your cravings. Here are some valuable tips to keep in mind when making almond pancakes with raspberry syrup:
1. Use high-quality almond flour
The key to making delicious and nutritious almond pancakes is to use high-quality almond flour. Almond flour is made from ground almonds, and it is a great source of protein, fiber, and healthy fats. When shopping for almond flour, look for a product that is made from 100% almonds and that is fine and powdery. Avoid brands that contain added sugars or fillers.
2. Experiment with the batter
Almond pancakes can be made with a variety of ingredients, so don't be afraid to experiment with the batter. Some good options to consider include adding vanilla extract or cinnamon for extra flavor, or using coconut oil instead of butter for a healthier fat source. You can also add a small amount of honey or maple syrup to the batter to sweeten it up a bit.
3. Don't overmix the batter
When making any kind of pancake, it's important not to overmix the batter. Overmixing can cause the pancakes to become tough and chewy, and it can also lead to unwanted air bubbles in the batter. To avoid overmixing, simply mix the batter until all the ingredients are combined and then let it rest for a few minutes before cooking.
4. Use a non-stick pan or griddle
Almond pancakes can be a bit sticky, so it's important to use a non-stick pan or griddle to cook them. If you don't have a non-stick pan, you can coat a regular pan with a little bit of coconut oil or cooking spray to prevent sticking. Make sure the pan is hot before you add the batter, and don't overcrowd the pan with too many pancakes at once.
5. Cook the pancakes slowly and evenly
Almond pancakes cook a bit differently than regular pancakes, so it's important to cook them slowly and evenly. Start by cooking the pancakes on medium-low heat for a few minutes on one side, until the edges start to set and the top is covered in small bubbles. Flip the pancake and continue cooking for another minute or two, until the other side is golden brown.
6. Make the raspberry syrup ahead of time
Raspberry syrup is a delicious addition to almond pancakes, but it can take a little bit of time to make. To save time in the morning, consider making the raspberry syrup ahead of time and storing it in the refrigerator. Simply combine fresh or frozen raspberries with a little bit of honey or maple syrup in a saucepan, and cook over medium heat until the berries break down and the syrup thickens. You can also add a small amount of lemon juice to brighten up the flavor.
7. Serve with fresh fruit and whipped cream
To make your almond pancakes with raspberry syrup even more delicious, consider serving them with fresh fruit and whipped cream. Sliced strawberries, blueberries, and bananas are all great options, and a dollop of whipped cream adds a little bit of extra sweetness and creaminess. For a healthier topping, you could also try Greek yogurt or almond butter.
8. Double the recipe for leftovers
Almond pancakes with raspberry syrup are a great breakfast option that can be made in larger batches and stored in the refrigerator or freezer for later. Consider doubling the recipe and making extra pancakes that you can enjoy throughout the week. Simply store the pancakes in an airtight container in the refrigerator for up to four days, or in the freezer for up to a month. To reheat, simply pop them in the toaster or microwave for a few seconds.
9. Get creative with other toppings
Almond pancakes with raspberry syrup are delicious on their own, but they can also be topped with a variety of other ingredients for added flavor and nutrition. Consider adding chia seeds or flaxseeds to the batter for extra fiber and omega-3s, or topping the pancakes with sliced almonds or coconut flakes for extra crunch. You could also try adding a small amount of dark chocolate chips to the batter for a sweet and decadent twist.
10. Enjoy with a hot cup of coffee or tea
Finally, almond pancakes with raspberry syrup are best enjoyed with a hot cup of coffee or tea. The nutty flavor of the pancakes pairs perfectly with a strong cup of black coffee or a soothing cup of tea. Take your time, savor each bite, and enjoy a relaxing breakfast that will keep you energized and satisfied throughout the day.