Gluten Free Almond Poppy Seed Pancakes Recipes
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
GLUTEN-FREE ALMOND POPPY SEED PANCAKES
We love hiking in all seasons, but in the fall and winter especially, we need a big, hearty breakfast first. Normal white-flour pancakes won't do-these have added almond flour for protein, but still come out light, spongy and soft (just like your childhood pancakes!) and ready to take on any of the flavors you want to give them. The poppy seeds add iron and flavor, and a delicate little pop in every bite. We like to start our days gluten-free, so we use an all-purpose gluten-free flour or brown rice flour as our base, with almond flour (which is gluten free) mixed in, but you can also make these with all-purpose flour. The beauty of these pancakes is that they will morph to your liking. Add in thin slices of banana while baking, or top them with a saucy spoonful of bursting berries tossed with maple syrup. One of my favorite simple ways to top them is with salted butter, maple syrup and a squeeze of fresh lemon juice-or simply powdered sugar and lemon juice.
Provided by Sarah Copeland
Categories main-dish
Time 35m
Yield 10 to 12 pancakes
Number Of Ingredients 16
Steps:
- Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
- Test the griddle by sprinkling water on the top-if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
- Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.
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- In a large bowl, combine together the chia eggs, almond butter, almond milk and maple syrup, whisking until well mixed.
- Combine the almond flour, gluten-free flour and baking powder in a medium bowl. Pour into the wet ingredients and mix only until combined. Let sit for 10 minutes.
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- In a medium mixing bowl, combine almond meal, baking powder, salt, and poppy seeds. In a small mixing bowl, whisk together almond milk, eggs, syrup, vanilla, and almond extract. Pour wet ingredients into dry ingredients, and stir until mostly smooth (with just a few small lumps).
- Heat a skillet over medium heat. Grease with a nonstick spray, Earth Balance, or a little grapeseed oil (if you’re not dairy free, feel free to use butter).
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