An easy recipe for Almond Flour Pancakes with maple syrup and fresh huckleberries (or substitute your favorite summer berries) — a wonderful, gluten-free, grain-free, paleo, one-bowl recipe for our favorite breakfast.
Nutritional Benefits Over Regular Pancakes
Almonds give these pancakes their wonderful aroma. They are rich in vitamin E, healthy fats and dietary fiber, which help protect the heart and control blood sugar, as well as antioxidants that support digestive health. A modest handful of almonds (approximately 20 grams) a day is all you need to give your body a boost – almond flour pancakes are just the perfect blend of flavor and health.
1 cup of almond flour contains 12g of high quality vegetable protein, 3 times more than normal flour. It also has 60% fewer carbs and a low GI (glycemic index 35) for diabetics.
Next is the nutritional addition of berries, such as lingonberries (huckleberries), which are rich in anthocyanins. Per 100g, their antioxidant capacity is 1.5 times that of blueberries, and combined with the vitamin E in almond flour, they form a double anti-aging barrier.
How should one prepare Almond flour Pancakes?
The supplies needed are fairly simple and easy to prepare:
- 1 cup almond flour
- ¼ cup water
- 2 large eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil, or as needed
Cooking Steps:
- Gather all ingredients.
- In a large bowl, whisk almond flour, water, eggs, maple syrup, salt until smooth.
- On a griddle set over medium heat, warm the oil. On the griddle, drop batter large spoonfuls one apart.
- Cook three to five minutes until edges are dry and bubbles develop. Flip and cook for three to five minutes, browning the bottoms.
- Proceed using the remaining batter. Present and savors!
The recipe comes from: Quick Almond Flour Pancakes
Tips and tricks
- Non-stick tip: Almond flour burns easily, so we recommend cooking it carefully over medium-low heat, or picking a non-stick pan + thin oil (such as coconut oil).
- Flavor Upgrade: A dash of cinnamon combines wonderfully with the almond aroma; it is even more delightful with fresh berries.
- Keeping advice: cool and store in a tight container for 2-3 days; reheat in the oven/pan for a crispier texture.
These simple one-bowl Almond flour Pancakes will bring a smile to anyone you serve them to this morning! Made with almond flour instead of ordinary flour, they are gluten-free and grain-free! Not only are they delicious, but they are also packed with protein. Top them with fresh summer berries like huckleberries, which are packed with healthy polyphenols.
Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- ¼ cup water
- 2 large eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil or as needed
Instructions
- Gather all ingredients.
- In a large bowl, whisk almond flour, water, eggs, maple syrup, salt until smooth.
- On a griddle set over medium heat, warm the oil. On the griddle, drop batter large spoonfuls one apart.
- Cook three to five minutes until edges are dry and bubbles develop. Flip and cook for three to five minutes, browning the bottoms.
- Proceed using the remaining batter. Present and savors.
Notes
- Non-stick tip: Almond flour burns easily, therefore we recommend cooking it carefully over medium-low heat, or picking a non-stick pan + thin oil (such as coconut oil).
- Flavor Upgrade: A dash of cinnamon combines wonderfully with the almond scent; it is even more delightful with fresh berries.
- Keeping advice: cool and store in a tight container for 2-3 days; reheat in the oven/pan for a crispier texture.
