These almond flour pancakes are a delightful and healthy alternative to traditional pancakes. They are light, fluffy, and packed with flavor, making them perfect for a nutritious breakfast or brunch. With the combination of almond flour and coconut flour, these pancakes are also gluten-free, catering to those with dietary restrictions.
Some of the ingredients in this recipe might not be commonly found in every household. Almond flour and coconut flour are specialty flours that provide a unique texture and flavor but may require a trip to a health food store or the health section of your supermarket. Coconut oil is another ingredient that might not be in your pantry but is essential for adding a subtle coconut flavor and healthy fats to the pancakes.
Ingredients For Almond Flour Pancakes Recipe
Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.
Coconut flour: A gluten-free flour made from dried coconut meat, adding a slight sweetness and helping to absorb moisture.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Salt: Enhances the flavor of the pancakes.
Eggs: Provide structure and help bind the ingredients together.
Almond milk: A dairy-free milk alternative that adds moisture to the batter.
Vanilla extract: Adds a rich, sweet flavor to the pancakes.
Maple syrup: A natural sweetener that adds a hint of sweetness to the batter.
Coconut oil: Adds moisture and a subtle coconut flavor to the pancakes.
Technique Tip for This Recipe
To achieve a fluffier texture in your almond flour pancakes, make sure to let the batter rest for about 5-10 minutes after mixing the wet and dry ingredients. This allows the coconut flour to fully absorb the liquid, resulting in a better consistency.
Suggested Side Dishes
Alternative Ingredients
almond flour - Substitute with coconut flour: Coconut flour is a low-carb, gluten-free alternative. However, it absorbs more liquid, so you may need to adjust the liquid ingredients.
coconut flour - Substitute with oat flour: Oat flour provides a similar texture and is also gluten-free. It has a mild flavor that complements pancakes well.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder. This combination will help the pancakes rise.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. Let it sit for a few minutes to thicken. This is a good vegan alternative.
almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good substitute for almond milk.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor. Use half the amount as it is more potent.
maple syrup - Substitute with honey: Honey can be used in the same quantity and will add a similar sweetness and moisture to the pancakes.
coconut oil - Substitute with butter: Melted butter can be used in the same quantity and will add a rich flavor to the pancakes.
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How to Store or Freeze Your Pancakes
Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.
Once cooled, place the pancakes in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.
Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours. This flash-freezing method helps maintain their shape and texture.
After the pancakes are frozen solid, stack them with a piece of parchment paper between each one. This makes it easy to grab just the number you need.
Place the stacked pancakes in a resealable freezer bag or an airtight container. Be sure to label the bag with the date so you can keep track of their freshness.
When you're ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster oven, or conventional oven. For the microwave, heat on high for about 30-60 seconds. For the toaster oven or conventional oven, bake at 350°F (175°C) for about 10 minutes or until heated through.
If you prefer to store them in the refrigerator, place the pancakes in an airtight container or resealable bag. They will stay fresh for up to 3 days.
To reheat refrigerated pancakes, use a toaster, toaster oven, or microwave. Toasting will give them a nice crisp edge, while microwaving will keep them soft and fluffy.
How to Reheat Leftovers
Microwave: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for about 20-30 seconds per pancake. Check if they're warm enough; if not, continue in 10-second intervals.
Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until thoroughly warmed.
Toaster: If you like your pancakes a bit crispy, pop them in the toaster. Set it to a medium setting and toast until they're heated through. Keep an eye on them to avoid burning.
Stovetop: Heat a non-stick skillet over medium-low heat. Lightly grease with a bit of coconut oil or butter. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until warmed through.
Air Fryer: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the basket. Heat for about 3-4 minutes, checking halfway through to ensure they don't overcook.
Best Tools for This Recipe
Mixing bowl: Use this to combine and whisk together your dry ingredients like almond flour, coconut flour, baking powder, and salt.
Mixing bowl: Another one is needed to beat the eggs and mix in the almond milk, vanilla extract, maple syrup, and melted coconut oil.
Whisk: Essential for thoroughly mixing both the dry and wet ingredients to ensure a smooth batter.
Non-stick skillet: This is where you'll cook your pancakes. The non-stick surface helps prevent sticking and makes flipping easier.
Spatula: Use this to flip the pancakes once bubbles form on the surface, ensuring they cook evenly on both sides.
Measuring cups: Necessary for accurately measuring out the almond flour, coconut flour, and almond milk.
Measuring spoons: These will help you measure smaller quantities like baking powder, salt, vanilla extract, and maple syrup.
Small bowl: Handy for melting the coconut oil before mixing it with the wet ingredients.
Ladle or ¼ cup measure: Useful for portioning out the batter onto the skillet to ensure evenly sized pancakes.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time in the morning.
Use a blender: Combine wet ingredients in a blender for a smoother batter and quicker mixing.
Preheat the skillet: Start heating your non-stick skillet while mixing the batter to save time.
Batch cook: Make multiple pancakes at once if your skillet is large enough.
Store leftovers: Freeze extra pancakes for a quick breakfast later.
Almond Flour Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup Almond flour
- 2 tablespoon Coconut flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 3 large Eggs
- ¼ cup Almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoon Maple syrup
- 2 tablespoon Coconut oil (melted)
Instructions
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then add almond milk, vanilla extract, maple syrup, and melted coconut oil. Mix well.
- Combine the wet and dry ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
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