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Almond Flour Pancakes

Name: Almond Flour Pancakes
Prep time: 420 s
Cook time: 300 s
Total time: 840 s
Yield: 6
Cuisine: American
Ingredients: 1 1/3 cup Nuts almonds blanched (powdered); 1 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/4 cup Beverages almond milk unsweetened shelf stable; 2 Units Egg whole raw fresh; 1 tablespoon Syrups maple; 1 teaspoon Vanilla extract; 1/4 teaspoon Salt table; 1 teaspoon Oil olive salad or cooking

14'

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Not included in this recipe

Lactose

Fish

Crustaceans

Breakfast

American

Lactose-Free

Ingredients

Servings

- 6 Portions +

Nuts, almonds

1 1/3 cup Nuts, almonds, blanched (powdered)

Leavening agents, baking powder, double-acting, straight phosphate

1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Beverages, almond milk, unsweetened, shelf stable

1/4 cup Beverages, almond milk, unsweetened, shelf stable

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Syrups, maple

1 tablespoon Syrups, maple

Vanilla extract

1 teaspoon Vanilla extract

Salt, table

1/4 teaspoon Salt, table

Oil, olive, salad or cooking

1 teaspoon Oil, olive, salad or cooking

Almond Flour Pancakes

Nutri value

Go to instructions

Instructions

4 Steps

14'

Total

Preparation

Cooking

Waiting

Step by step

1 of 4

Step 1

1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
2. In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.

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2 of 4

Step 2

3. 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.

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3 of 4

Step 3

4. 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. 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.

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