Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)
Servings Per Recipe: 4 Calories: 57.3
% Daily Value *
vitamin a iu:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 lower temperature, medium low setting, to avoid burning them.
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. Next time I'll double the recipe!
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 bananas & whip cream. So yummy, does not need syrup. Makes 4 pancakes enough for 2 persons with the addition of a fried egg and bacon. Recipe is a keeper.
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 outside yet undone on the inside. Turning down the heat helped get a crisp outside and a soft inside. I used agave and flax seed milk instead of honey and water. I only needed about 3 Tbsp of liquid. To get a fluffy pancake don't let the batter get too thin so add your liquid Tbsp by Tbsp to control the consistency better. Thank you Craig for the recipe.
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 makes four smaller sized pancakes. Double the recipe for bigger sized pancakes.
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 and vegan like me you should try the recipe for "Gluten-free waffles" here on Allrecipes. I have made them several times and subbed out the milk with almond milk the eggs with egg replacer and used applesauce in place of the oil. They are amazing! I know it says waffles but you can make pancakes as well.