Almond Flour Pancakes
*Note: Last week I was inspired by the ‘‘ project on Nuts.com to make a recipe using almond flour. I have used products from Nuts.com before but didn’t receive any form of compensation from them and everything in the post is my own opinion.
My love for breakfast has been well documented on this blog. When it comes to pancakes and waffles I am always trying new things with different types of flour. At any given point I have probably 5-7 types of flour on hand (currently the number is actually 8). Until this weekend the only time I had ever used almond flour was to make macaron though now I have a feeling I will use it more frequently.
If you aren’t familiar with almond flour it is just blanched (which removes the skin) almonds that have been ground up. The resulting flour is incredibly moist and flaky, it sort of reminds me of wet snow (I think of most other gluten free flours as being very dry). The flour lends a great nutty (duh) taste to these pancakes and can pretty easily be substituted for a portion of flour in other recipes.
My biggest concern with using almond flour was that because almonds have no gluten I would end up with sad and flat pancakes that more resembled crepes. I have nothing against crepes but I wanted a stack of big fluffy pancakes. I used 75% almond flour and 25% all purpose flour and was very impressed with how well they fluffy they got.
The pancakes had a slight maple flavor to them, the kind of flavor where you can tell that something is different than your usual recipe but can’t quite figure it out (that’s exactly what happened to my wife, since she forgot I had added almond flour). They are especially soft and moist and fall apart in your mouth in the best way possible. The taste reminded me a bit of these maple cornbread waffles.
I know it’s recommended you eat a certain amount of nuts every day, but I rarely do (oops?). So being able to use things like almond flour is a nice way to get that into my diet. Nuts.com has a page that has more details on all the good things packed into almonds. It seems these days there are an infinite number of ways to eat nuts not in their natural form; I feel like every time I go to the grocery store there is a new type of ‘milk’ made with nuts.
I’m interested to see the other ways I can substitute almond flour in now that I’ve seen how well it turned out with these pancakes. I encourage you to give them a try, enjoy!
- 1½ C almond flour
- ½ C AP flour
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1½ C milk
- 1 tsp vanilla extract
- Heat a lightly oiled griddle or large skilled over medium low heat while you make the batter.
- Combine all ingredients in a bowl and whisk until smooth. If the batter seems thick add a bit more milk, or a bit more flour if it seems thing.
- When cooking surface is ready ladle batter to make pancakes. Flip when bubbles appear in the center of the pancakes, about 2 minutes.
- Cook another minute or two after flipping until the bottoms are cooked. Re-oil the pan as necessary and adjust the heat to make sure the pancakes don't burn.
