Rating: 4.45 stars
31 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
8 4-inch pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.

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  • Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.

  • Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Nutrition Facts

380 calories; protein 24g; carbohydrates 44.4g; fat 12.7g; cholesterol 108mg; sodium 1202.6mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 4 stars
05/17/2010
Very good! I didn't have any almond flour at home, so I used 2c of all-purpose flour - will try with whole wheat next time. I also added chopped strawberries. The consistency was strange, so I was afraid that the pancakes wouldn't cook well. BUT, they turned out great! Nice and fluffy, good flavor. Thanks for posting! Read More
(18)

Most helpful critical review

Rating: 3 stars
02/04/2011
I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek yougurt. I used agave syrup for sugar and grapeseed oil for butter. Overall I like the ingredients and the pancakes are very filling so maybe I'll give them another try with less salt and the extra liquid. Read More
(22)
31 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/04/2011
I had high hopes for these. But the dough was too stiff and the flavor was too salty. I had to add 1/3c of almond milk to be able to spread the dough on the pan. Maybe it's because I used greek yougurt. I used agave syrup for sugar and grapeseed oil for butter. Overall I like the ingredients and the pancakes are very filling so maybe I'll give them another try with less salt and the extra liquid. Read More
(22)
Rating: 4 stars
08/31/2009
These were very good however I did add some vanilla extract and some agave nectar. Otherwise I left everything the same. Very filling and yummy! Read More
(18)
Rating: 4 stars
05/17/2010
Very good! I didn't have any almond flour at home, so I used 2c of all-purpose flour - will try with whole wheat next time. I also added chopped strawberries. The consistency was strange, so I was afraid that the pancakes wouldn't cook well. BUT, they turned out great! Nice and fluffy, good flavor. Thanks for posting! Read More
(18)
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Rating: 5 stars
02/08/2010
My husband and I really enjoyed these! Used all-purpose white flour instead of the almond flour (didn't have any.) Fluffy and yummy! Read More
(12)
Rating: 4 stars
05/16/2012
Awesome Just what I need. I have been laying off the wheat for a bit so this is the best way for me to enjoy things I love Read More
(5)
Rating: 4 stars
05/08/2012
I personally like to make my pancakes with raw/turdinado sugar. It adds a better flavor and a little bit of crunch! Read More
(4)
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Rating: 5 stars
04/29/2013
Love these pancakes! Made a few changes successfully. Substituted fresh milled whole wheat for all purpose flour sucanat for sugar coconut oil for butter and just because I didn't have any yogurt buttermilk for the yogurt. For the buttermilk use just a little more than half of the recommended yogurt. Read More
(3)
Rating: 4 stars
05/19/2014
These tasted good but I had to add some milk to the batter. Read More
(2)
Rating: 4 stars
05/12/2014
These had great flavor and texture but I had to add more liquid to get them to be more pancake like. The batter was very thick and wouldn't spread out on the griddle. I used almond milk to thin my batter a bit. I also added a touch of vanilla and didn't use as much salt as called for. Personal tastes I guess. Oh i also used a gluten free flour instead of all purpose which may account for the thickness. I loved the yogurt and they were light and tasty. I will definately add this to my recipe box to use again. With fresh strawberries and whipped cream they were a nice anniversary breakfast item. Thank you Samie. These were much better than my previous almond flour pancakes. Read More
(2)