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.
FLUFFY OVEN PANCAKE WITH PEARS
In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
PEAR PANCAKES
Make and share this Pear Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
- In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
- Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
- Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.
Nutrition Facts : Calories 275, Fat 5.8, SaturatedFat 1.3, Cholesterol 56.1, Sodium 397.6, Carbohydrate 47.4, Fiber 2.2, Sugar 14.6, Protein 8.4
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