I didn't have enough eggs this morning to make our usual waffle recipe, so I tried adding one half cup of yogurt. Wafflewise it was a disaster, but pancakewise, it was delicious. These taste just like the gluten laden version.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free, Grain-Free Tuesdays at HellaDelicious, and Tuesdays at the Table at All the Small Stuff.
Almond Flour Pancakes
1 cup Almond Flour
1/4 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt
2 TBSP. Honey
3 Eggs
1/2 teas. Vanilla Extract
1/4 teas. Almond Extract
Oil for Frying
In a mixing bowl, combine dry ingredients, then mix in other ingredients until smooth. Heat the oil in a non-stick pan over medium heat. Add small drops of batter, making pancakes about 3 inches in diameter each. Cook until golden brown on both sides. Makes about 12 pancakes.
Top with Raspberry Syrup.
What a great idea! I'm going to try this. Thank you!
ReplyDeleteI'm am going to try these. I'm always looking for a good SCD pancake recipe. My original waffle recipe called for 4 eggs, but I didn't want to use that many so I used 3 eggs and added 1 cup of water. They always turn out good.
ReplyDeleteThese look wonderful! Do you think the recipe would work with Coconut flour?
ReplyDeleteIna, I've never worked with coconut flour so I'm not really sure. My son has an allergy to it, so I only use coconut when I can leave it off his or if it's something he wouldn't like anyways. I've been tempted to get some coconut flour to try and use when my son is staying at his Nana's.
ReplyDeleteYum! These look absolutely delicious! Now I want to eat pancakes...
ReplyDeleteIt would probably need more liquid if you used coconut flour since it is such a thirsty flour.
ReplyDeleteRaspberry Syrup! Now that's a tasty idea! I haven't used coconut flour much but I finally got some the other day to try. I just tried your garlic-cheddar rolls yesterday--very tasty! Thanks so much for sharing these with our Grain-Free Tuesday bloghop.
ReplyDeleteThese are our new pancakes. Absolutely delicious. We leave out the almond extract and add a ripe banana. Perfection! Thanks so much!
ReplyDeleteThanks Lynn, I'll have to try them with the banana.
DeleteDisclaimer: Not GF
ReplyDeleteIn search of a “healthier” pancake, I tried gave these a try. They did not rise and the pancakes burnt before they were ready to flip, no matter the temperature. Not wanting to waste ingredients I added a bit of baking powder. No luck. So I added some Hungry Jack Complete Buttermilk Pancake mix and enough water to make it a good pouring batter. Viola! Perfect, light, delicate and tasty pancakes. You do not taste the eggs or almond meal and they have the most delicate texture, not gritty. Not GF with my modifications but healthier than just using the mix or a regular flour recipe.
1 cup Almond flour
1/4 tsp baking soda
½ tsp baking powder (approx)
¼ tsp sea salt
½ cup plain yogurt (Nancy's non-fat, organic)
2 Tbls. honey (preferably raw, organic)
3 eggs (don't worry, it doesn't takes 'eggy')
¾ tsp vanilla extract
*Hungry Jack Complete Buttermilk Pancake mix (approx. ¾ cup)
Water (enough to make a nice pourable batter, but not too thin)
Mix all ingredients into a “pourable” but not too thin batter. Cook on a 350 degree griddle (or over medium heat).
Serve with warmed Bonne Maman Wild Blueberry Preserves and real whipped cream.
*Different mixes behave and taste differently, this one is good for non GF folks.