Almond flour pancakes are one of the best uses for almond flour. Seriously soft and delicious pancakes, loaded with strawberries and then topped with some coconut whipped cream or, if you’re feeling flirty, icing! Do I need to say more? I don’t, but I will. These strawberry almond flour pancakes are perfect for a healthy but sweet breakfast that is so easy to make! (hint: Valentine’s day breakfast in bed anyone?) Wink wink!
How do you make Almond Flour Pancakes from scratch?
These pancakes are super healthy and delicious. With only 6 simple ingredients and just one bowl. So let’s begin! In a mixing bowl, combine your almond flour and baking powder. Add in your eggs, maple syrup, and Greek yogurt and stir well until a thick batter forms. Fold in your strawberries and you are ready to start frying.
So making these pancakes is super easy. Frying them is easy as well, but here are couple of tips when you do it:
- Make them only about 1/4 cup big so they don’t fall apart. Almond flour is delicious but doesn’t hold together as well as regular wheat flour.
- Cook on a lower heat setting and place the lid on. This helps them cook through a little better before you even flip them.
- If they seem like they are already falling apart when you try to get the spatula under them, let them cook with the lid on a bit longer to help them firm up.
By doing these things, frying up some almond flour pancakes is no problem.
Can you substitute Almond Flour for regular flour?
If you’re thinking you can just make your regular old pancakes and substitute equally almond flour for regular flour, let me just save you that heart break. It does not work. Almond flour creates a much more lose structure in the batter than wheat flour does.
What you can do is play around with it. This recipe has only almond flour, but we purposefully put 2 eggs in for binding (eggs are like glue in baking) and some Greek yogurt to get a more thick structure going.
Does almond flour burn easily?
Almond flour does burn more easily than regular wheat flour. You may even notice that these pancakes will get a darker color than that traditional golden brown on the outsides. Don’t worry! This is just the tips of the almond flour getting hot and changing color, the pancake is not burnt or over cooked. This is why, again though, I definitely recommend cooking these at a lower temperature. The plus side, though is that almond flour holds more moisture so you don’t have to worry about dry pancakes.
How is almond flour good for you?
Almond flour is better for you than most other flour substitutes or alternatives. It is great for blood sugar levels, is rich in nutrients, low in carbs, helps to reduce bad cholesterol, and yet has an overall sweeter taste. Almond flour has a lot of Vitamin E and magnesium, which is one of the main reasons I like to stay stocked in it and use it whenever I can.
Refined wheat (normal wheat flour) is high in carbs, but low in fat and fiber (the opposite of almond flour). This means that normal wheat flour can spike your blood sugar and let it crash, making you crave more sweet sugary things to fix the problem. So while there are health benefits to normal wheat flour and I don’t recommend dropping it unless you need to, almond flour is a nice, healthier, alternative to something like these almond flour pancakes to mix into your diet. Remember it’s all about balance! Feel good about you eat and enjoy your strawberry pancakes!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 2 Eggs
- 1 Tbsp Maple Syrup
- 1/4 Greek Yogurt
- 1 cup Diced Strawberries
- Optional Icing:
- 1/2 cup Powdered Sugar
- 1 Tbsp Milk
- 1/2 tsp Vanilla
- In a mixing bowl, whisk together your almond flour and baking powder.
- Add in your eggs, maple syrup, and Greek yogurt and combine until a thick batter forms.
- Fold in your diced strawberries.
- Spray a frying pan with non-stick olive oil spray or a little bit of butter, and heat over medium to low heat.
- Using a 1/4 cup, scoop the batter onto the pan.
- Place the lid on top, make sure the heat is close to low, and let it cook for about 2-3 minutes.
- When you are ready to flip, cook the other side for a minute or so and then remove from the heat and onto a plate.
- Top with more strawberries, coconut whipped cream, maple syrup, or our optional icing for a sweeter treat, and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 110mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 7g
Nutritional information is not always 100% accurate.