GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)
This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!
Provided by Erin Collins
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
- Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!
Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving
AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)
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.
Provided by Craig Miceli
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 228.6 mg, Sugar 6.2 g
ALMOND FLOUR PANCAKES
These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.
Provided by Jeanine Donofrio
Categories Breakast
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup.
ALMOND FLOUR PANCAKES
A low carb alternative to regular pancakes. Have yet to make these, but I am sure they will be yummy with the almond meal.
Provided by Good Looking Cooking
Categories Breakfast
Time 15m
Yield 6 4 inch pancakes
Number Of Ingredients 6
Steps:
- Mix ingredients together and cook as you would other pancakes.
- Use a nonstick pan with a little oil.
- The only real difference is that the pancakes will not "bubble" on top the same way as regular pancakes.
- Flip them when the underside is brown.
- Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.
QUICK ALMOND FLOUR PANCAKES
These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!
Provided by Allie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g
ALMOND FLOUR GERMAN PANCAKES
A low-carb, low-glycemic, nutrient-dense food for a quick breakfast or snack. I use blanched almond flour from Honeyville Grain Co. and KAL brand stevia extract powder. The ascorbic acid is unbuffered Vitamin C which acidifies the mix and makes the baking soda react faster. Keep in the refrigerator for a quick on-the-go, Primal snack. Use this similar to quick bread, with jam or cream cheese on top. Leave out the vanilla and add cheese or use similarly to focaccia. Make several times and memorize it, then customize it on the fly!
Provided by rachel ernst
Categories Quick Breads
Time 19m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Melt butter or oil in a 9-inch pie dish in the oven while it preheats.
- In a medium bowl, mix the dry ingredients. Use 2 of the tiny scoops of KAL brand stevia extract powder or another sweetener in the equivalent of 2 teaspoons of sugar. *Only use salt if you are using unsalted butter or coconut oil. Salted butter will give enough saltiness, so do not add additional salt.
- In a small-medium bowl, wisk the eggs and mix in the milk substitute, and other flavorings.
- Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the grease.
- Quickly pour the liquid into the dry mix and wisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven.
- Bake about 12 minutes or until set in the middle. You might test with a dry knife similar to checking a pumpkin pie, when the knife removed comes out a little wet but no batter sticking to it.
Nutrition Facts : Calories 86.7, Fat 8.1, SaturatedFat 4.4, Cholesterol 108.3, Sodium 164.8, Carbohydrate 0.2, Sugar 0.1, Protein 3.2
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Category Breakfast
Servings 3
Calories 202 per serving
- Whisk the eggs in a bowl, then add vanilla, Swerve and milk and mix until combined. Add almond flour and baking powder and mix until combined. Stir in the blueberries.
- Spray a non-stick frying pan or pancake griddle with a non-stick cooking spray and heat over medium-high heat. Laddle the pancake batter on a frying pan, making 6 small pancakes.
- Cook for 3-4 minutes (or until the bottom is golden-brown and bubbles begin to form on top of the pancakes), then flip the pancakes over with a spatula and cook for another 2 minutes, or until the other side is golden-brown.
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- Spanish Almond Cake. Enjoy this traditional Spanish almond cake from Mallorca, where they use almonds in many ways. It’s a simple cake to prepare in under an hour; less if you have pre-ground almond flour or meal on hand.
- Paleo-Friendly Biscuits With Honey. Almond flour and honey go into this easy biscuit recipe and can be adjusted to suit your tastes or the occasion. Add some diced fruit for a sweet biscuit or some black pepper or sliced olives for savory biscuits.
- Spanish Almond Cookies. Almandrados or Spanish almond cookies are as simple to make as they are delicious. They make a great afternoon snack or a light dessert and are often served at Christmas.
- Indian Chicken Korma. Think almond flour is just for desserts? Not in Indian cuisine! This savory, spice-studded Indian chicken korma dish uses almond flour for extra depth and richness.
- Traditional Bakewell Tart. This traditional Bakewell tart makes use of ground almonds for a sweet and creamy texture. Feel free to use whichever flavor of jam you prefer if raspberry isn’t your favorite.
- Easy, Versatile Meatballs. This recipe for easy, versatile meatballs can be adapted to suit your family’s tastes and needs, including substituting the bread crumbs with almond flour.
- Keto Sugar Cookies. Keto sugar cookies are a perfect low-carb treat for the holidays or to be enjoyed year-round. A blend of almond and coconut flour replace regular flour and stevia is used in place of the sugar.
- Almond Flour Chocolate Chip Cookies. These cookies have all of the qualities of the beloved chocolate chip but without the gluten. Almond flour is substituted for all-purpose, adding a nice hint of flavor to these crispy, thin cookies with a slightly chewy texture.
- Gluten-Free Flax Muffins. If you need a versatile, gluten-free muffins recipe, we’ve got your new standard. This one uses almond flour, flax, gluten-free baking powder, and less sugar than many others for a versatile, healthier breakfast.
- Gluten-Free Brownie Mix. You can generally substitute almond flour for all-purpose in bars and cookies, so give it a try in this decadent gluten-free brownie mix.
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