Almond Flour Pancakes – No Syrup Required

I’ve been on an almond flour kick lately.

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These “kicks” are a good thing in the fact that I learn a lot about one ingredient in a very short amount of time. I have a lot of failures and retrials. Let’s face it, if you’ve never used almond flour before… it doesn’t exactly work the same as your standard wheat flour. You have to get to know it. It’s like being in a new relationship. You like it… but you’re not always putting them in the best light because there’s stuff you have to find out about each other.

Almond flour and I are like that. Basically dating each other for the last month or so.

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“Kristin, you up? I have pancakes. You interested?”

One benefit of being friends with a person in a new “food relationship” is that someone has got to help me eat the botched trials. In this case it would be my friends, Kristin and Tommy.

Kristin recently just had a baby and I know her life is busy being a new mom. I also know she’s probably hungry most of the time with all that breastfeeding she’s been doing. So, anytime I make a new recipe, I usually walk three blocks over to their house and leave treats for them to find when she gets home. Normally, I would include Tommy in this… but UNFORTUNATELY for him, he’s allergic to almonds. He’s really gotten the short end of the stick on this one.

That being said, sometimes Tommy eats what I leave for Kristen anyways. HE KNOWS it has almond flour but he wants to try it just to see if he would be able to tolerate it.

This was our most recent exchange when I left these pancakes for them to try.

  • Sarah leaves pancakes with Kristin 9am Saturday morning with instructions to make sure Tommy knows they have almond flour. He should not be eating them.
  • Saturday 1:53pm – Tommy: Those pancakes are freak ‘n amazing. Slightly slightly raw on the inside. Melted in my mouth. Can I pay you for more?
  • 1:54 pm – Tommy: Seriously, like a bunch more. Regularly. I’ll give you cash. In an envelope. In the mailbox. Every weekend. For. The. Rest. Of. My. Life.
  • 1:56pm – Tommy: Damn. My throat is actually slight itchy. Damn. Disregard everything I just said. Dammit.
  • 2:45pm – Sarah: Loooool.

I know we all care about slightly slightly raw pancakes that just melt in your mouth, so here’s the recipe!

Almond Flour Pancakes – Adapted from King Arthur Flour Recipe

Ingredients:

  • 1 C Coarse Almond Meal
  • 1 C Almond Flour
  • 1 C Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Tbsp Sugar
  • 2 Large Eggs
  • 2 Tbsp Butter, melted
  • 1 C Low Fat Milk
  • 1 tsp Vanilla Extract

Directions:

  1. Combine flours, baking powder, salt, and sugar in a large mixing bowl.
  2. Combine eggs, butter, milk, and vanilla in a smaller mixing bowl. Mix well.
  3. Add wet ingredients to dry ingredients – stirring until just mixed. (Do not overstir pancakes)
  4. Let sit for 10 minutes.
  5. Preheat griddle over medium high heat. 1/3 C Batter per pancake makes about 12 pancakes.

Nutrition Information – Recipe makes 12 pancakes. 172 calories per pancake, 11g fat, 6g protein, 11g net carbohydrate, 3g fiber.

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Note to Everyone: Almond flour is not necessarily “healthier” than other flours, it’s just an alternative. You’ll find recipes with almond flour to be higher in fat and calories than recipes made with wheat flour that are lower in calories, but higher in carbohydrate.

Note to the Diabetics: When I ate this, I made it with 3 scrambled eggs, 1/2 avocado and 1 C cherry tomatoes (non-carbs) + 2 pancakes (22g carb) and 1/2 banana or 1/2 pear (15g carb) + 1 C milk to drink (12g carb). I prefer to cook the fruit because it makes it more exciting. Honestly though, the pancakes are good with nothing on them just eaten by themselves. If you’re not ready to trust me that these pancakes require no toppings, then keep in mind that 1 Tbsp Syrup is 15g carb. That adds up quick.