{"id":42422,"date":"2024-06-04T08:15:07","date_gmt":"2024-06-04T13:15:07","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=42422"},"modified":"2024-08-28T21:45:56","modified_gmt":"2024-08-29T02:45:56","slug":"almond-flour-pancakes-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/almond-flour-pancakes-recipe\/","title":{"rendered":"Almond Flour Pancakes"},"content":{"rendered":"\n

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These almond flour pancakes offer fantastic<\/em> flavor.<\/strong> Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.<\/p>\n

Since these pancakes are made entirely with almond flour, they’re gluten free.<\/strong> Of all the wholesome pancake recipes<\/a> on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.<\/p>\n

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If you’re new to almond flour, this recipe is worth buying a bag.<\/strong> I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!<\/p>\n

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Almond Flour Pancake Tips<\/h2>\n

These pancakes are more delicate and prone to burning than most. These tips will help as you make your first batch.<\/p>\n

Make sure your batter is the right consistency.<\/strong> When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found that I needed different amounts of milk. You may need to stir in more milk to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.<\/span><\/p>\n

Lightly coat your griddle or skillet with oil or butter in between batches.<\/strong> I prefer to cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns much faster). Whichever you use, be sure to wipe off the excess with a paper towel so it doesn’t burn.<\/p>\n

The pancakes are ready to flip when about 1\/2-inch of the perimeter has turned from glossy to matte.<\/strong> If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.<\/p>\n

As time goes on, dial down the heat.<\/strong> The skillet gets hotter with time, so turn the heat down a smidge after every four pancakes or so. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot.<\/p>\n

Watch How to Make Almond Flour Pancakes<\/h3>\n\n
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Almond Flour Pancake Ingredient Notes<\/h2>\n

Blanched fine almond flour is the way to go.<\/strong> Unblanched almond flour (or almond meal) will yield pancakes that are not as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.<\/p>\n

Maple syrup is optional<\/strong> or can be reduced if you’re watching your sugar intake. Otherwise, it offers a lovely, low level of sweetness—I often don’t drizzle more on top. Maple syrup also helps prevent the pancakes from burning on the skillet.<\/p>\n

Vanilla extract is key.<\/strong> Don’t skip it or your pancakes won’t taste nearly as nice.<\/p>\n

Almond extract is optional.<\/strong> Add it if you want to play up the almond flavor in your pancakes and make them taste reminiscent of almond cookies.<\/p>\n

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Pancake Serving Suggestions<\/h2>\n

These pancakes taste terrific with traditional pancake toppings and healthier options. Here’s a list of options you might enjoy with your pancakes.<\/p>\n