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As a rule of thumb I love carbs, pasta, rice, bread – but we have been trying to be aware of what we are eating, and when possible come up with alternatives. This recipe does an amazing job of being high in protein, grain and gluten (and dairy) free – all the while tricking my brain into thinking that its had a completely carb loaded stack of pancakes! 🙂

Almond “flour” itself is a curious thing – I was highly skeptical that, what is essentially finely chopped almonds, could turn into fluffy deliciousness. It turns out that it most certainly can (with the help of baking powder and eggs), but I will not ruin the magic by thinking about it anymore!

I made these delicious dairy free and gluten free pancake breakfast today – I topped them with powdered sugar, cinnamon and maple syrup – yum!

Almond Flour Pancakes
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Almond Flour Pancakes

Difficulty: Easy
Servings

1-2

servings
Prep time

5

minutes
Cooking time

15

minutes

Recipe makes 4-6 pancakes that are less than 6 inches

Ingredients

  • 1 cup almond flour

  • 1/2 teaspoon baking powder (sifted)

  • 1/4 teaspoon salt

  • 2 eggs

  • 1/4 cup non-dairy milk (I used oat milk, almond would go nicely too)

  • 2 teaspoons smart balance, melted and cooled (or other butter or spread)

  • 1 teaspoon vanilla extract

  • 1 tablespoon brown sugar (optional)

  • extra smart balance for the pan

  • toppings (optional)
    – powdered sugar/cinnamon mix
    – fruits
    – maple syrup

Directions

  • Mix together dry ingredients: 1 cup almond flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1 tbsp brown sugar
    Brown sugar is optional, but I like slightly sweeter pancakes; you can leave out if you plan to have very sweet toppings.
  • Wisk together wet ingredients: 2 eggs, 2 tsp smart balance, 1 tsp vanilla extract, 1/4 cup oat milk (or any other milk of choice)
  • Pour the wet ingredients into the dry ingredients and mix well with a or whisk. I like to have the batter finally in a large measuring cup or something else with a spout for easy pouring into the pan
  • Heat a large nonstick skillet on medium heat and pour batter into the pan into desired size. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another 1-2 minutes. Add a small amount of smart balance to the pan both before and after flipping.

    Try not to go too big in size (6 inches or smaller), stick to medium heat, and be patient. The almond flour will take longer to cook through than regular pancakes, and you don’t want to have a burned outside and mushy center.

    Fun tip: To make smaller silver dollar pancakes, you can put the batter into a piping bag and pipe them on to the pan for better control; remember these will cook much faster!
  • Serve hot with your favorite toppings!

Notes


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