Almond pancakes
Delight in the nutty goodness of Almond Pancakes with this simple, gluten-free recipe. Made with almond flour, a hint of cinnamon, honey, and maple syrup, these pancakes are perfect for a wholesome breakfast. Enjoy the fluffy texture and rich flavors—all with the added benefit of being dairy-free. Quick to prepare and delicious to eat!
- 30 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 7 Ingredients
{'text': 'Almond pancakes are the perfect gluten-free and low-carb breakfast option for those who love indulging in a sweet and nutty flavor. Not only are these pancakes easy to make, but they are also packed with protein and healthy fats from almond flour and almond milk. Get ready to enjoy a stack of delicious, fluffy almond pancakes that will keep you satisfied throughout the morning.'}
Ingredients:
Instructions:
- Gather all the ingredients. Measure out the almond flour, baking soda, and cinnamon. Crack the egg into a small bowl to ensure there are no shell pieces.
- In a medium-sized mixing bowl, combine the almond flour, baking soda, and cinnamon. Stir until everything is evenly mixed.
- In a separate mixing bowl, whisk together the egg, honey, and almond milk until well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick but pourable. If it's too thick, you can add a splash more almond milk to reach the desired consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or butter to prevent sticking.
- Using a 1/4 cup measure, pour the batter onto the heated skillet. Spread it slightly to create a circle. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- Carefully flip the pancake with a spatula and cook the other side for an additional 2-3 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
- Stack the pancakes on a plate and drizzle with the maple syrup.
- Serve warm, optionally with fresh fruits or additional toppings of your choice.
Tips:
- Ensure to whisk the egg thoroughly before adding it to the mix for a uniform batter consistency.
- Cook the pancakes on low to medium heat to prevent them from burning and to ensure they cook evenly.
- Use a non-stick pan or lightly grease your pan with a small amount of coconut oil or butter to prevent sticking.
- For added texture and flavor, consider adding a handful of chopped nuts or some fresh berries to the batter.
- If the batter seems too thick, add a little more almond milk until you achieve the desired consistency.
{'text': 'Making almond pancakes is a delightful way to start your day with a nutritious and tasty meal. With simple ingredients and an easy cooking process, you can enjoy wholesome pancakes that cater to your dietary preferences. Serve these pancakes with a drizzle of maple syrup, a dollop of honey, or your favorite fresh fruits for a delicious breakfast treat.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 490kcal | 24% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 7g | 19% |
| Sugar 20g | 20% |
| Fat | |
| Fat 36g | 41% |
| Saturated 2.84g | 9% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 72mg | 14% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.06mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 0.14mg | 0% |
| Vitamin E 10mg | 66% |
| Vitamin K 0.37ug | 0% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 2.96mg | 27% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 350mg | 10% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 0.39mg | 4% |
| Water | |
| Water 50g | - |
| * 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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