Crisp And Tender Almond Flour Pancakes Recipe

Name: Crisp And Tender Almond Flour Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 4 ounces almond flour (commercially ground -- you want to avoid grittiness); 4 ounces cake flour; 2 teaspoons baking powder; 2 tablespoons organic sugar; grated peel of 1 orange (optional); 8 ounces milk; 3 tablespoons unsalted butter, melted and cooled, or the same amount of safflower oil; 2 teaspoons vanilla extract; 1/2 teaspoon salt; Safflower oil or butter for frying (the safflower oil seems to give a crispier crust, while the butter gives flavor), or use a little of both; about 3/4 cups pure maple syrup, warmed, as an accompaniment; about 1/3 cups blueberries (fresh or frozen), as an accompaniment; butter, if desired, as an accompaniment

Servings: persons

3 large eggs
4 ounces almond flour (commercially ground -- you want to avoid grittiness)
4 ounces cake flour
2 teaspoons baking powder
2 tablespoons organic sugar
grated peel of 1 orange (optional)
8 ounces milk
3 tablespoons unsalted butter, melted and cooled, or the same amount of safflower oil
2 teaspoons vanilla extract
1/2 teaspoon salt
Safflower oil or butter for frying (the safflower oil seems to give a crispier crust, while the butter gives flavor), or use a little of both
about 3/4 cups pure maple syrup, warmed, as an accompaniment
about 1/3 cups blueberries (fresh or frozen), as an accompaniment
butter, if desired, as an accompaniment

1
Separate the eggs. If you have time, warm the yolks and whites by half-submerging the bowls they are in in warm water.
2
Mix the flours and baking powder. Sift into a bowl to break up lumps. Some almond flour may remain in the sifter; break up the lumps with your fingers, then add to the bowl. Whisk in the sugar. Add in the grated peel, if using.
3
If you have the time, use an electric mixer to beat the yolks for 3 minutes until pale and aerated. The pancakes will still be delicious if you decide to skip this step.
4
Whisk together the yolks, milk, and butter. Add the vanilla.
5
Make a well in the dry ingredients, then add the wet ingredients (except the whites). Whisk to combine.
6
Add the salt to the whites. In a clean bowl with clean beaters, beat the whites with the salt until barely-stiff peaks form. They should be moist, not dry.
7
Empty the whites into the bowl with the batter and fold in lightly with a wide rubber scraper until thoroughly combined.
8
Heat a frypan over low to medium heat and add safflower oil or butter (or a mixture of both) to coat the bottom lightly (drain out excess if using oil). Test by sprinkling a few drops of cold water onto the pan; when the water sizzles on the surface, the pan is hot enough.
9
With the tip of a large spoon, drop batter onto surface of oil to form cakes (do not crowd pan). Fry on first side, monitoring the heat level to avoid burning, until tops start to appear dry and bubbles start to burst, leaving air tunnels. Flip to cook the second side briefly. (You can keep them warm for serving by emptying them onto a Pyrex pie plate, covering with foil, and keeping in a 150u00b0 F to 200u00b0 F oven until ready to serve.)
10
Warm the maple syrup and blueberries (frozen are okay) together in a heavy saucepan, then pour into a serving pitcher.
11
Serve the pancakes hot, accompanied by butter and/or warm maple or maple-blueberry syrup.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large eggs, 4 ounces almond flour (commercially ground -- you want to avoid grittiness), 4 ounces cake flour, 2 teaspoons baking powder, and more.

Yes, Crisp And Tender Almond Flour Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp And Tender Almond Flour Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions