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Almond Flour Pancakes

Samie

"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."
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Ingredients

15 m servings 380 cals
Original recipe yields 4 servings (8 4-inch pancakes)

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Directions

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  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. 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.
  3. 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


Per Serving: 380 calories; 12.7 g fat; 44.4 g carbohydrates; 24 g protein; 108 mg cholesterol; 1203 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

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!

Most helpful critical review

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 ...

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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 ...

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!

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 w...

My husband and I really enjoyed these! Used all-purpose white flour instead of the almond flour (didn't have any.) Fluffy and yummy!

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

I personally like to make my pancakes with raw/turdinado sugar. It adds a better flavor and a little bit of crunch!

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 yogu...

These tasted good, but I had to add some milk to the batter.

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 t...