I was in a desperate mood for pancakes a few weeks back, when I stopped by our bloggie friend’s beautiful site, The Roasted Root to see what she was cooking up. Low and behold- Julia was busy with a delicious array of pancake recipes! What she calls “The Pancake Project” features stunning fresh recipes each week. Each stack had me smitten – they were full of healthy, whole foods and I couldn’t wait to try one.
After some evaluation of the ingredients I had on hand, I finally settled on which one I’d make. Her almond pancakes just looked too good not to try.
My oh my, these pancakes were soooo good. They were a nice new pancakes flavor for me so I fully enjoyed their sweet almond-y flavor. The almond meal gave these heavenly sweet cakes a great texture and taste. I made a few changes to the original recipe since I didn’t have the exact amount of ingredients on hand but will forever keep this pancake recipe close at hand. Julia serves these with a pomegranate syrup which looks delicious – while I substituted in slivered almonds and blueberries with plain maple syrup. These pancakes are a breeze to whip up, gluten and dairy free and just delicious as can be!
Gluten Free Almond Pancakes (dairy free)
Print Recipe
2 Large Eggs, lightly beaten
1 1/2 teaspoons Pure Vanilla Extract
2/3 cup unsweetened Almond Milk
1 Tablespoon Honey or Maple Syrup
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1 cup Almond Meal
2/3 cup White Rice Flour or Almond Meal
Directions:
In a medium sized mixing bowl, whisk the eggs with the almond milk and vanilla. Add the maple syrup or honey, then the the salt and baking powder. Add the flour and whisk until just combined. Be careful not to over beat. Pour a scant 1/4 cup of batter into the skillet for each pancake. The pancakes will start to bubble when they need to be flipped. Gently flip pancakes and cook until golden. Serve with your favorite pancake toppings.
Yields: 7-8 medium sized pancakes
P.S.- Since trying out these almond pancakes, Julia has continued adding to her pancake collection. Check out her site for more mouth watering pancake recipes!
These look delicious! I haven’t had almond pancakes before. I’m going to have to remember these for the future!
Beyond gorgeous pics! I haven’t tried almond pancakes, I’ve been so horrible about finding a good GF pancake recipe…I keep using GF Bisquick.. haha not even kidding. Will definitely give these a go!
Thanks, Kristina! We like GF mixes too, but these pancakes were just as easy! Hope you like them. :)
That’s awesome that you got such a great texture of pancakes even using rice flour. They look amazing! I struggle with g-f baking still so I’m learning..!
Anna, the almond meal made up most of the flour portion of the recipe, so I think that’s why the rice flour worked out in this recipe. GF baking can be kind of tricky- we are still learning about it too! :) Thanks for the comment!
I loved these when I saw them on Roasted Root, and now that I see them again I want them even more!
Thanks so much for trying the pancakes! Yours look like they turned out fabulously – I’ll have to try your recipe, lol!! Probably a good thing that you didn’t do the pomegranate syrup…I had two people it didn’t work for them…never thickened and reduced :( Your blueberries and maple syrup on top look delicious and the pancakes look wonderful too! Thanks again, ladies!! :)
Ohh, that’s too bad! Well how bad could it have been, even if it hadn’t thickened? It’s still delicious pomegranate juice. :) I still love the idea so if you figure it out, let me know!
Wonderful and simple! This recipe is making my mouth water….loved the picture!
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I have made these lovely Gf pancakes & loved them so much! So good!
I sue gf balking powder to make themcompletely gf!