Almond flour pancakes
Delight in a healthy breakfast with these Almond Flour Pancakes! Made with 4 cups of almond flour, water, eggs, maple syrup, salt, and a hint of coconut oil, these gluten-free pancakes are fluffy, delicious, and perfect for any morning.
- 26 Feb 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
{'text': 'Almond flour pancakes are a delicious and nutritious alternative to traditional wheat flour pancakes. With their rich, nutty flavor and fluffy texture, they make for a perfect breakfast or brunch option. These pancakes are also gluten-free, making them suitable for those with gluten sensitivities or anyone looking to reduce their intake of refined grains.'}
Ingredients:
Instructions:
- In a large mixing bowl, add 4 cups of almond flour.
- Crack 2 eggs into the bowl.
- Pour in 1/4 cup of water.
- Add 1 tablespoon of maple syrup.
- Sprinkle in 1/4 teaspoon of salt.
- Using a whisk or a fork, mix all the ingredients together until a smooth batter is formed. Make sure there are no lumps in the batter.
- Place a non-stick frying pan or griddle on medium heat.
- Add 1 teaspoon of coconut oil to the pan and let it melt and coat the surface evenly.
- Once the pan is hot, scoop about 1/4 cup of the pancake batter and pour it into the pan, forming a small circle.
- Cook the pancake for about 2-3 minutes, or until you see bubbles forming on the surface and the edges start to set.
- Carefully flip the pancake using a spatula and cook for another 2-3 minutes on the other side until it’s golden brown and fully cooked through.
- Repeat the process with the remaining batter, adding a bit more coconut oil to the pan if necessary.
- Once all the pancakes are cooked, serve them warm with your favorite toppings such as fresh fruits, additional maple syrup, or a dollop of yogurt.
Tips:
- Ensure your almond flour is finely ground for the best texture.
- If you prefer a thinner batter, you can add a little more water or milk of your choice.
- Cook the pancakes on medium-low heat to prevent burning and ensure they cook through evenly.
- Grease the pan lightly with coconut oil to prevent sticking and add a subtle coconut flavor.
- Be patient and wait for bubbles to form on the surface of the pancake before flipping for the best results.
{'text': 'Enjoy your fluffy and tasty almond flour pancakes with your favorite toppings like fresh fruits, a drizzle of maple syrup, or a dollop of whipped cream. They are not only easy to prepare but also a wholesome way to start your day. Whether you are gluten-free or just looking to try something new, these almond flour pancakes are sure to become a favorite.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 820kcal | 41% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 13g | 35% |
| Sugar 4.86g | 5% |
| Fat | |
| Fat 70g | 81% |
| Saturated 6g | 20% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 90mg | 17% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.00mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 18mg | 116% |
| Vitamin K 0.09ug | 0% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.00mg | 0% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 3.38mg | 1% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 640mg | 19% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.35mg | 3% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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