Experience the wholesome goodness of our Almond Meal Pancakes recipes. These pancakes, crafted with almond meal, offer a delightful twist on the classic breakfast favorite. Whether you’re following a gluten-free lifestyle or simply seeking a nutritious and flavorful option, our recipes ensure a perfect balance of nutty richness and fluffy texture.
The almond meal contributes to a hearty and satisfying pancake, while the easy-to-follow instructions make these pancakes accessible to both seasoned cooks and kitchen beginners. Customize your stack with your favorite toppings, from fresh berries to a drizzle of maple syrup, for a personalized touch.
Elevate your breakfast routine with our Almond Meal Pancakes—a delicious and nutritious way to start your day. Enjoy the nutty goodness and wholesome flavor of almond meal in every bite, creating a breakfast experience that’s both comforting and satisfying.
Almond Meal Pancakes Recipe | S2Recipes
Details Almond Meal Pancakes Recipes
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 10 mins
Total Time: 30 mins
Servings: 2
Yield: 2 servings
Ingredients For Almond Meal Pancakes Recipes
2 large eggs
2 tablespoons olive oil
2 tablespoons maple syrup
¾ teaspoon vanilla extract
1 pinch salt
1 cup finely ground almond meal
1 teaspoon baking powder
1 teaspoon butter, or as needed
Instructions: Almond Meal Pancakes Recipes
Step 1: Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
Step 2: Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.
These pancakes were delish! I made two changes. I added a few shakes of cinnamon and 2 tbls of Almond milk because I think the mixture needed more liquid. Cinnamon because it tastes great in pancakes. I made 7, 4 inch pancakes.
All fell apart and turned into a mush. Waste of money and waste of time making this receipe.
Hi John, I am on a low carb diet and switched out maple syrup (2 syllables) for Lakanto maple syrup (erythritol and monk fruit) which has a chemical taste ?. Next time I might use 50/50 with real maple syrup which usually does the trick or maybe use 2 tbsp of cream or a nut milk to cut back on carbs. The pancakes have a good texture but tend to crumble, but that doesn’t bother me. They are pretty tasty. It rates a 4.5 when you make it keto.
This recipe was terrific. I am eating a Keto diet and was looking for something like this to use the Almond Meal I bought last week. This worked a treat. I used the exact recipe bit added half a teaspoon of cinnamon powder . I also whipped some cream, added a small handful of blueberries and half a dozen chopped pecan nuts and topped the pancakes with these. My only advice is to make sure you cook them well on the first side prior to turning otherwise they just fall apart. Fantastic thank you
I have tried several recipes for almond flour pancakes but this is the best tasting one I’ve come across. I made the recipe exactly as written, including allowing it to set up ten minutes. I put a little butter and then fresh blueberries on the finished cakes and it was delicious! No syrup needed over the top which is something I always include.
These are so good! I used almond flour and coconut oil and they were light and fluffy and fried easily in butter on medium heat. Thank you Chef John for yet another great recipe!
I had to put 2 more eggs to get the right consistency for the batter. On whole it was liked in my house.
Made these as written, except I added blueberries and made them in a mini waffle iron. First let me say they are the best almond flour pancakes I’ve had - no eggy flavor whatsoever! However, I think I’m just never going to learn to love almond flour pancakes because I wasn’t crazy about these even though they were a huge improvement over other versions. I WILL make them again, but I think I’ll make them as a general bread/bun substitute for sandwiches and burgers instead of a pancake breakfast.
I bought unblanched almond flour by mistake and was happy to find a tasty recipe for it!
