almond flour pancakes….gluten-free strikes again!

13 Apr

almond flour pancakes urbanpocketknife

Hooray for pancakes again!  I’ve been experimenting with almond flour in baked goods and although extremely tasty, it doesn’t lend to a lofty batter that rises in the oven.  However, I’ve discovered a secret, almond flour is great for making pancakes!  With a bit of baking soda, these little guys rise up just like the wheat variety and taste quite good!

As for syrup, I used some left over simple syrup that I used to make orange peel candy….whoa, that stuff is good.

Here’s the recipe, you can half it if you want a single family sized serving (we like leftovers for the rest of the week!)

What you need!
3 cups of almond flour
4 eggs
1/2 cup of erythritol
1/8 tsp stevia
2 tbsp vanilla
1 tsp salt
1 tsp baking soda
oil for frying

What to do!

1.  Mix the eggs, erythritol, stevia, and vanilla together.

2.  Add the almond flour, salt and baking soda and combine well.  Let it sit for 15-20 minutes so it can thicken up.

3.  You want the batter to be the same consistency of regular wheat pancake batter so go ahead and mix in some water if it is a little too thick.

4.  On medium heat, drizzle some oil into a frying pan.  You want to ladle the batter until it is about 2″ in diameter, no more!  Use the ladle to help spread it out into a circular shape.  This batter will burn a little quicker than the usual stuff so monitor and adjust heat accordingly.  Flip when the edges are starting to cook and bottoms are nicely browned.

almond flour pancakes urbanpocketknife

5.  Cook the batter in batches until not a drop is left.  Drizzle on some of you favourite syrup or jam and enjoy!


One Response to “almond flour pancakes….gluten-free strikes again!”


  1. blueberry ricotta almond pancakes! « The Urban Pocketknife - July 5, 2011

    […] fancy is actually quite simple.  One morning I decided to make almond pancakes again with a few additions from my fridge.  I had previous blended some ricotta cheese with sugar […]

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