I was in a desperate need 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 Flour 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!
- 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
- In a medium sized mixing bowl, whisk 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.
- Cook pancakes on a non-stick griddle or skillet. 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.
P.S.- Since trying out these almond pancakes, Julia has continued to add to her pancake collection. Check out her site for more mouth watering pancake recipes!
Based on 6 Review(s)
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TROY says
I am on a keto diet. What at the nutritional facts on these pancakes. Cannot go over 25 per day. #misspancakespleasehelp
Natural Sweet Recipes says
Hi Troy, Here is the breakdown of this recipe for 4 servings.
199 calories, 15g fat, 180mg sodium, 9.8g carbohydrates, 8g protein.
Usually this recipe is 3 servings (feeds my husband and I with a few leftovers) but I think 4 servings would still be a filling snack or breakfast with something on the side. I think these would satisfy your pancake craving in a much healthier way than other recipes. Hope you enjoy them!
Lu Vickery says
Can you tell me the net carbs in these pancakes please?
Sophie33 says
I have made these lovely Gf pancakes & loved them so much! So good!
I sue gf balking powder to make themcompletely gf!
Purabi Naha says
Wonderful and simple! This recipe is making my mouth water….loved the picture!
http://cosmopolitancurrymania.blogspot.in
Julia {The Roasted Root} says
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!! :)
Annie says
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!
casual.remark says
Hey there! I saw an episode of Alton Brown’s “Good Eats” that mentioned if one used Pomegranate juice from concentrate when using it to make a gelatin dessert, it likely wouldn’t set. Maybe that was the issue for the two that didn’t work?
Kelly @ Hidden Fruits and Veggies says
I loved these when I saw them on Roasted Root, and now that I see them again I want them even more!
Anna @ Your Healthy Place says
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..!
Annie says
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!
Kristina says
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!
Annie says
Thanks, Kristina! We like GF mixes too, but these pancakes were just as easy! Hope you like them. :)
David says
They are great I’m diabetic and I love them
Kelli H (Made in Sonoma) says
These look delicious! I haven’t had almond pancakes before. I’m going to have to remember these for the future!