Almond Flour Pancakes

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These fluffy almond flour pancakes promise all the joy of regular pancakes minus the carb coma.

There’s nothing like pancakes on a lazy Saturday morning. They’re fluffy, slightly sweet (unless you drench them in syrup), and a sure kid-pleaser. But what if you’re gluten free or want to reduce your carb load? Lucky for you, I have a yummy and healthy alternative. Almond flour pancakes satisfy my pancake cravings while keeping my carb count low.
Taste-wise, almond flour pancakes have a mild nutty flavor that pairs great with a rich amber maple syrup. I’ll be honest with you, though. Almond flour pancakes don’t have the same consistency as regular pancakes. That isn’t to say they won’t be fluffy because they are. It’s just that the texture is a bit different because almond flour is packed with significantly more protein, and it’s missing the elasticity gluten provides. However, as long as you stick to this recipe, namely the baking soda, your Almond flour pancakes will still be nice and fluffy. If pancakes aren’t your thing, or you’d like some more options, this paleo-friendly blueberry waffles recipe is delicious.

Are Almond Flour Pancakes Healthy?

Almond flour pancakes are absolutely healthy. You won’t find any enriched flour or sugar in this recipe. I even sneak in some olive oil for a healthy dose of monounsaturated fats. Unlike regular pancakes, this low carb, high protein keeps you fuller longer, giving you the energy to start the day right. What’s more, it’s gluten and dairy free, which are two of the most common allergies and sensitivities many of us struggle with.

However, if you have a nut allergy, you could substitute almond flour with coconut flour. This won’t be a simple swap since coconut flour is more absorbent than almond flour. With that in mind, I’d replace the 1 ¼ cups of almond flour with about ⅓ to ½ of coconut flour. You might also need to add some extra liquid due to coconut flour’s high absorbency. My recipe calls for almond milk, but you could easily replace that with oat milk.

Don’t forget the baking powder

Since you don’t have the luxury of enriched wheat flour’s naturally light and fluffy nature, baking powder is a key ingredient in these almond flour pancakes. The baking powder acts as a leavening agent, releasing air bubbles into the batter as you cook. As the heat rises, so do the bubbles, giving you that airy texture we all love. Perhaps you’re wondering—can I add more baking powder to make these almond flour pancakes even fluffier? Well, you could. And you know what? Your pancakes would indeed be fluffier. But baking is more of a science, and any change in the ingredients results in a shift in taste and texture. For example, if you double the baking powder, your extra fluffy pancakes may taste bitter. Personally, I’d start with an ⅛ a teaspoon, maybe ½ a teaspoon tops. And before you start Frankenstein-ing these pancakes, make the recipe as instructed. Once you get the swing things, you’re ready to experiment.

INGREDIENTS

• 1 1/4 cups blanched almond flour spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup unsweetened almond milk
• 2 large eggs
• 1 tablespoon pure maple syrup plus more for serving
• 1 teaspoon vanilla extract
• Extra-virgin olive oil for greasing the pan

INSTRUCTIONS

Combine

Whisk together the dry ingredients to create a uniform base for your pancakes. In a separate bowl, mix the wet ingredients until smooth.

Mix

Pour the wet mixture into the dry ingredients, stirring to form a batter. Adjust the consistency with almond milk or almond flour as needed.

Cook

Grease a skillet and pour the batter to make small, manageable pancakes. Cook until bubbles form and edges set, then flip and cook until golden.

Serve

Enjoy these fluffy almond flour pancakes with a drizzle of maple syrup or your favorite toppings for a delicious and nutritious breakfast.

Devour!

FAQs & Tips

Serving Suggestions

Almond flour pancakes pair well with some crunchy air fryer bacon, or if you’d prefer a leaner meat, turkey bacon. Planning a big brunch? Then why not add some fried eggs and a low-carb quiche loaded with sausage and spinach? In case you haven’t noticed, I love breakfast food.

Print

Almond Flour Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 166kcal

Author FoodFaithFitness

Ingredients

• 1 1/4 cups blanched almond flour spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup unsweetened almond milk
• 2 large eggs
• 1 tablespoon pure maple syrup plus more for serving
• 1 teaspoon vanilla extract
• Extra-virgin olive oil for greasing the pan

Instructions

• In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined.
  
  
  
  
  
  
  
• In a separate small bowl, beat the almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth.
  
  
  
  
  
  
  
• Gently pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter appears too thick, gradually add additional almond milk. And if it is too runny, add more almond flour to thicken it.
  
  
  
  
  
  
  
• Preheat a non-stick skillet over medium-low heat and lightly brush it with olive oil. Using a ¼-cup measuring cup, scoop and pour the batter onto the skillet to form small pancakes. Keep in mind almond flour batter is more fragile than traditional pancake batter and smaller pancakes are easier to flip.
• Cook each pancake for 1 to 2 minutes on one side, or until small bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side. Almond flour can brown more quickly than wheat flour so you can adjust the heat to prevent over-browning.
• Serve the pancakes warm with a drizzle of maple syrup. I sometimes top them with fresh berries and a bit of Greek yogurt for added protein.

Nutrition

Calories: 166kcal | Carbohydrates: 8g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Calcium: 102mg | Iron: 1mg

The post Almond Flour Pancakes appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What is the difference between cooking with whole spices and using ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices can be ground once they have been harvested. So there is no difference in quality.

However, the price difference is substantial. Whole spices are more expensive due to the labour required for processing them. But the flavour is well worth it.

Buy whole spices and you'll often receive additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

The same applies to nutmeg and cloves, ginger or cardamom. If you purchase these spices in bulk, you may be able to save money.

Ground spices are also more durable than whole spices. Ground spices lose their potency rapidly due to oxygenation.

Whole spices are a great way to add personality and flavor to your recipe.

Whole turmeric can be used to make delicious curry. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. So that you don’t run out of spices, it’s a smart move.

What does Thai spice serve?

The term Thai spice is a common phrase that we've heard a lot, but don't really know what it means. When we taste it, our mouths water and we wonder why we aren't eating more.

It's more than just a spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. Let's find out how to add these wonderful flavors to your dishes.

As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. Thai comes from the Sanskrit term for "to prepare".

Today, Thais still love spicy food. This preference is often attributed to the hot weather in Thailand, which makes it difficult to keep warm without something hot to drink. Thais consume more chili peppers than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

You may also find whole peppercorns.

Thai cuisine can use either dry or wet spices. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are often added to a dish directly. Ground red pepper can be sprinkled on chicken soup, for example. Mixing wet spices with oil or butter can create a paste.

Wet spices are used in dressings, sauces and marinades. Common wet spices include oyster sauce, fish sauce and sesame oils, curry paste, hoisin sauce, and sesame seed oil.

If you want to try making Thai dishes at home, you need to know which spices go well with certain ingredients.

Red pepper flakes can be used to season beef. If you're using seafood like shrimp, white pepper should be used.

If you don't live near an Asian market, you can order online. You will find everything from dried chilies to exotic herbs and spices here.

Next time you're hungry, try one of these delicious Thai recipes!

What is the most recognizable ingredient in Thai food?

Thailand's main ingredients for all dishes are rice and curry. This combination creates an unforgettable taste.

Thais call this combination "Khao pad Krai," which translates to "the best dish." This is because the two basic foods can be combined to create something truly delicious and irresistible.

The same goes for life. Combining hard work and perseverance can lead to great success.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. If you put them together, you'll produce something extraordinary.

Remember that Thai food doesn't just require rice and curry. Next time you feel the urge to eat Thai food, think about how much more it can be than just rice. You'll be amazed at how much fun you can have experimenting with different ingredients!

Which Thai spice do I need to cook Thai food at home?

To make authentic Thai food at home, you'll need to master five essential spices: black pepper, cayenne, coriander seeds, turmeric, and cinnamon. Each ingredient has a unique flavor profile and plays an essential role in creating delicious dishes.

Cinnamon provides sweetness while black pepper enhances the flavours. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers heat up the dish, while cilantro adds flavor and freshness. A final ingredient is cinnamon, which adds depth and complexity.

Each of these spices is available in your local grocery. If you'd rather buy them online, the following are our recommendations.

What are the seven Indian spices?

Indian spices is a collection Indian spices. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is used often to flavor curries and rice dishes such as biryani. Cumin has an earthy, rich aroma and a nutty flavor. It's often used in curries, dals, and meat dishes. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is popularly used in curries as well as other dishes. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used to season meat dishes like kebabs and curries. Ginger is spicy, pungent, and has hints of citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices together create unique flavors that make Indian food so special.

Can you add spice into a drink

It's amazing how spices can add flavour and flavor to food. How do you make spices alive in drinks?

Spices are wonderful because they can add depth and flavor to any beverage. A dash of cinnamon and nutmeg can make any beverage more delicious, including coffee, tea, hot cocoa, and cocktails.

But most recipes call for ground spices, meaning you'll need fresh whole spices. Although this is logical, it can be costly, time-consuming, and takes up storage space.

That's where the magic happens. With a little creativity, you can make your favorite spices easy to use in powdered form. To make tasty spiced drinks, you can combine them with your favourite beverages.

There are two methods to make these powders. One method involves grinding whole spices into fine powder. One method involves using a mortar-and-pestle to grind spices into a finer consistency.

Whichever method you choose, you'll find that the resulting powder is much easier to measure out and store than whole spices. Powder also keeps well so you won't run dry.

Mixing spices can be fun to create new flavors. You could make minty water by combining spearmint and peppermint. Ginger and cardamom pods can be used to make spicy ginger Tea.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Some of the most common herbs are basil, rosemary, thyme, oregano and sage.

There are so many possibilities. Powdered spices can enhance the flavor and texture of beverages, such as soups or salads, as well as the taste of pasta.

What is the significance of spices?

Spices are seasonings that enhance the flavour of food. Spices can be powdered, liquids or oils. They are also known for their versatility and ability to be used as flavours and condiments.

A great way to spice up your meals is to add some variety. For extra flavor and excitement, you can add many spices to your dishes.

Perhaps a little hot pepper sauce will enhance the flavor of your soup. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

Fresh ingredients are the best way to try new spicing techniques. Look for organic dried herbs when you purchase them. Fresh herbs can last for longer than dried.

Some spices are essential to cooking; however, there are some that you might prefer to avoid. Cinnamon sticks have high levels of coumarin. They should not be consumed if you have had liver disease in the past. Although ginger also contains coumarin it is much less concentrated. It is safe for people without a history or liver disease.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

[TAG45]

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

[TAG48]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG51]

• Vanilla


• Full text

[TAG54]

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

How To

How to decide what spices to buy?

It is important to know how you can choose the right spices and herbs to cook. There are many choices. So where do you start?

Three main factors should be considered when selecting spices: price, shelf life and flavour profile. Flavour profiles differ depending on whether you're cooking meat, poultry, fish, vegetables, beans, grains, pasta, eggs, dessert, bread, etc. Once you've settled on a category, it's time to narrow down your choices.

Shelf lives vary greatly too. Some spices keep forever, while some others are prone to deterioration quickly. For example, cayenne pepper is good for years and oregano lasts only two months. The price is another factor. Spices can cost anywhere from $1 per tablespoon up to $100 per ounce. This means that spice prices can vary widely.

You'll also want to determine whether you prefer organic or non-organic ingredients. Organic products are less chemically and pesticide-laden than other alternatives. They are better for your environment and health. They can be more expensive, so it's important to weigh the costs and the benefits.

Online shopping is the best method to ensure that you get the right spices for the kitchen. Online retailers provide detailed information on each product, including ingredient lists, pricing, reviews, and ratings.

After narrowing down your options, you can place an order directly with the retailer. Once you receive your items, store them safely in airtight containers away from heat and light.

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