3-Ingredient Almond Flour Pancake Recipe (2024)

FAQs

Why are my almond pancakes falling apart? ›

Why are my almond flour pancakes falling apart? Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the almond flour bind together. If you are using eggs that are too small or swapping out the eggs for a vegan option, (like flax eggs) the pancakes are more likely to fall apart.

Lower-Carb Pancakes: To make low-carb pancakes with almond flour skip the maple syrup. That drops the total carbs to 6 grams with 2 grams of fiber, so 4 grams of net carbs per pancake (based on this recipe).

Almond milk won't change the flavor of these pancakes, they are very similar to traditional pancakes! Why are my pancakes cooking unevenly? If your heat is too high then the pancakes might not cook evenly! Make sure you are on medium-low heat and not high heat.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

Blanched almond flour is lighter and is much better for creating pastries. Because the almonds are white in color (having had the skin removed), the ground up flour will not make a difference to the appearance of your dish. Blanched almond flour also carries the same nutritional benefits as unblanched almond flour.

Almond flour is rich in vitamin E and other antioxidants, which help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. It's also an excellent source of: Manganese. Magnesium.

How much liquid did you add? A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference.

Almond flour, also called almond meal, is indeed keto-friendly. It stands out as a preferred choice for those on a ketogenic diet due to its low carbohydrate and high healthy fat content. Its nutritional makeup supports ketosis by providing a high fat, moderate protein, and low carbohydrate profile.

It's made simply from crushed almonds and is extremely low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon (14-gram) serving ( 3 ). You can use almond flour as a 1-to-1 substitute for wheat flour in baking, but baked goods containing almond flour tend to be a little spongy.

Is almond meal the same as almond flour? ›

Almond meal and flour are both made from ground almonds. However, almond meal is made from unpeeled almonds, while the flour is made from blanched ones. The main differences between the two are the grain size, as well as that almond skin is present in almond meal.

It's okay to give your dog occasional almond milk. But be careful what you buy. It's best to choose unsweetened organic brands so you avoid almonds grown with toxins like glypohsate. And make sure you only give your dog almond milk that's free of dangerous additives.

Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter. Some Makers prefer the flavor of our pancakes when you use milk instead of water. Using milk will cause the pancakes to become a darker color.

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

While there is not an exact conversion number, on average ¾ cups of traditional flour is likely converted at a 1:2 ratio of 1 ½ cups of almond flour. Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough.

Thanks to its high fat content, almond flour tends to achieve a golden brown faster than baked goods made with conventional flour. Generally, decrease the suggested oven temperature by 25 F and reduce cook time by about one-quarter.

Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 ¼ cup almond flour. Add extra leavening to offset the density of almond flour. ¼ – ½ teaspoon of baking powder, baking soda, or combination of both will help. Use less liquid in the recipe since the flour adds more moisture.