Almond Flour Pancakes recipe

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Ingredients

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled

Nutrition Info

380.4 calories
carbohydrate: 44.4 g
cholesterol: 108 mg
fat: 12.7 g
fiber: 0.8 g
protein: 24 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1202.6 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 4-inch pancakes

Recipe Note

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.

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