Almond flour pancakes
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
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These almond flour pancakes are a great option for Shrove Tuesday. Serve with whatever toppings you like – we recommend maple syrup and your favourite berries
Gluten free
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Try our almond flour pancakes, then check out our buckwheat pancakes, easy vegan pancakes with berry compote, fluffy ricotta pancakes and more easy pancake recipes.
Almond flour pancakes recipe
Ingredients
Nutrition
-
150g almond flour
-
½ tsp baking powder
-
3 tbsp caster sugar
-
2 eggs
-
15g unsalted butter
melted
-
70ml milk
(almond milk works well here)
-
vegetable oil
for frying
-
mixed fruit
(we used blackberries and bananas), to serve
-
maple syrup
to serve
Nutrition: per serving
- kcal751
- fat56.2g
- saturates8.8g
- carbs35.4g
- sugars33.1g
- fibre0.1g
- protein26g
- salt0.6g
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Method
-
step 1
Sift the almond flour into a large bowl. Stir in the baking powder and caster sugar along with a pinch of salt.
-
step 2
Whisk together the eggs, melted butter and almond milk, then gradually pour into the flour, whisking constantly. You should have a smooth, thick batter.
-
step 3
Heat a non-stick frying pan over a medium-low heat, then pour in a little vegetable oil. Add 2 tbsp of batter per pancake to the pan, spreading it out gently with the back of a spoon. Cook for 3-4 mins on each side or until golden and risen. Repeat to make eight pancakes. Transfer to a plate, then top with fruit and drizzle with maple syrup.
Looking for a more decadent option? Check out our most indulgent pancake recipes.
Authors
Anna GloverSenior food editor
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