Almond Flour Pancakes

Almond Flour Pancakes

13
Samie 0

"Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well."

Ingredients

15 m {{adjustedServings}} servings 380 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1203 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
  3. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
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Reviews

13
  1. 15 Ratings

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I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek ...

These were very good, however I did add some vanilla extract and some agave nectar. Otherwise I left everything the same. Very filling and yummy!

Very good! I didn't have any almond flour at home, so I used 2c of all-purpose flour - will try with whole wheat next time. I also added chopped strawberries. The consistency was strange, so I w...