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My review
Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)
9
Craig Miceli
"While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit."
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Ingredients
20 m servings 57Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
- Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
- Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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Footnotes
- Cook's Note:
- For a fun twist, add the pancake batter to a frosting bag and use to create shapes, letters, or designs for pancakes.
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Reviews
Read all reviews 6578 Ratings
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Most helpful positive review
7/12/2015
Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a ...
Most helpful critical review
5/24/2016
I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly, the taste was not very good. If you are gluten-free...
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7/12/2015
Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a ...
9/25/2016
One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping...
6/8/2016
With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bana...
10/18/2015
These pancakes are delicate in flavour and bite but have a sturdy enough texture to hold up to syrup. I think the temperature recommended here is too high because my first batch almost burned ou...
1/1/2017
This is the easiest Paleo pancake recipe and it is delicious! I added a little more water than 1/4 c. to get the right consistency. I also added fresh blueberries to the batter! This recipe make...
5/24/2016
I subbed the honey with pure maple syrup and used egg replacer for the eggs. First of all they burned because the heat was too high. Secondly, the taste was not very good. If you are gluten-free...
6/21/2017
Quick, easy and delicious! I took other's advice and substituted 2 eggs, agave and almond milk. Definitely keep the burners on low. If you make regular size-pancakes, this yielded 6 perfectly.
3/7/2017
These are the worst gloppy mess I've ever seen. Don't waste your time
7/30/2017
Best paleo pancakes I have ever made!! They feel and taste like real pancakes. Thank you!!