Almond Flour German Pancakes Recipes

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GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)



Gluten-Free Dutch Baby (German Pancake) image

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

1/4 cup butter
3/4 cup gluten-free all purpose flour
1/4 teaspoon salt
1 cup milk (preferably whole milk)
6 eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

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)



Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly) image

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

1 cup almond flour
1 tablespoon chocolate chips (such as Enjoy Life®), or more to taste
½ teaspoon baking soda
1 pinch salt
1 pinch ground cinnamon, or to taste
1 egg
1 egg white
1 tablespoon honey
2 teaspoons vanilla extract
¼ cup water, or as needed

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



Almond Flour Pancakes image

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

1⅓ cup blanched almond flour* (spooned and leveled (see note))
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk (more if needed)
2 large eggs
1 tablespoon pure maple syrup (more for serving)
1 teaspoon vanilla
Extra-virgin olive oil (for the pan)

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



Almond Flour Pancakes image

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

1 cup almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon artificial sweetener, like splenda

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



Quick Almond Flour Pancakes image

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

1 cup almond flour
¼ cup water
2 eggs
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon oil, or as needed

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



Almond Flour German Pancakes image

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

2 tablespoons butter or 2 tablespoons coconut oil
1/4 teaspoon salt (optional)
1/4 teaspoon baking soda
1/4 teaspoon ascorbic acid or 1/4 teaspoon a splash fresh lemon juice
2/3 cup blanched almond flour
2 eggs
1/3 cup almond milk, beverage or 1/3 cup other non-dairy milk substitute
1/2 teaspoon vanilla extract (optional)
stevia powder or other artificial sweetener, to taste
lemon rind (optional)

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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