Thursday, January 17, 2013

Almond pancakes

One of my cooking goals for this year is to eat less grains, and perhaps, just perhaps, try a stint at gluten-free cooking and eating. I have always had digestive issues. I've tested negative for Celiac's disease in the past, but have often wondered if the auto-immune diseases that both my husband and I have would receive some relief if we gave up gluten. We have transformed our diet to a more whole food, homemade/unprocessed, and organic one and are now taking steps to a more traditional foods diet as well. A friend of mine gave the Gluten-Free Almond Flour Cookbook for Christmas, which was perfect to help me with these grain goals. This little cookbook is full of dishes that use almond flour as well as things like arrowroot powder, which I've started using as a thickener in everything from pudding to stew. One of the first things I made from this cookbook was the pancakes. I think pancakes are a great way to try new flours at first to get used to their tastes, textures, etc.

We really enjoyed these pancakes a lot. Below is my slightly modified version. I served these pancakes with warmed maple syrup, almond butter, and sliced almonds. Berries would be a nice choice for serving, too, if they are in season. This recipe will serve about four people.

Almond pancakes
2 large eggs
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup milk (or almond milk)
1-1/2 cups blanched almond flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1 tablespoon arrowroot powder
butter, for cooking

warmed pure maple syrup, for serving
almond butter, for serving, optional
lightly toasted sliced almonds, for serving, optional 

In a large bowl, whisk together the eggs, maple syrup, vanilla, and milk until well-combined. In a medium bowl, whisk together the almond flour, salt, baking powder, and arrowroot powder until well-combined. Stir the dry ingredients into the wet using a wooden spoon until just combined.

Heat a griddle or cast iron skillet over medium heat. Melt butter onto the griddle. Pour a little less than 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form and pop on the top. Flip and cook to golden. Repeat until all batter is used.

Serve immediately with your choice of toppings.

What was I cooking one year ago?: lemony raw kale salad
Two years ago?: skillet pasta puttanesca 
Three?: lemon tart with shortbread crust    


  1. They look so good to start the day! I am trying to eat more gf food too, because I think a big percentage of us fall into the middle category between the 100% intolerant to completely tolerant of gluten, lactose, etc. We just learn to live with a little discomfort because it´s not that bad. I love this recipe!

  2. Wow, almond pancakes?! They look beautiful and delicious. Lately I've been loving almond shortbread cookies but these sound so incredibly good too. I'm not gluten-intolerant but really feel, I don't know, less sluggish I think, when I eat less gluten... Good luck with the resolution this year! Let us know more of your favourite recipes as find them- I know I'd love to hear 'em.

    P.S., I just noticed that my blog is listed on your blogroll! It's such an honour and really means a lot! I love your blog too so I'll remember to link up on mine soon. Thank you so very much, Amy! :)

    1. Awwww... Thank YOU! I enjoy your blog a lot and thanks for just following me on Pinterest, too! I'll be delighted if you add me to your blog as well.

  3. I would love to have these pancakes for breakfast! They look so good and appetizing!

  4. Amy,the Almond Pancakes look fantastic and they are healthy too! Great recipe,thank you.

  5. I've been doing some baking with almond flour and I love the stuff! Your pancakes look and sound delicious! Almond butter is one of my favorite things on Earth.

  6. Love almond flour and these pancakes sound like a perfect breakfast for me.

  7. I've heard wonderful things about almond flour. Only thing is its incredibly expensive here. Would love to experiment with you more...

  8. Oooh these sound lovely. A nice alternative for breakfast!

  9. Can you say yum? Wish I hadn't eaten breakfast already, because I would totally whip some of these babies up! The almond pancakes on their own sound wonderful, but serving them with almond butter is taking things to the next level!

  10. We should probably eat more gluten-free foods. My stomach can usually handle anything, ha, but my husband has dealt with digestive issues for the past ten years or so.

    Gluten-free or not, these look awesome!

  11. oooh I wish this was my breakfast today!

  12. Hi Amy, your almond pancake look delicious. Perfect for breakfast and great to go with coffee. Thanks for sharing the recipe.

    Have a nice weekend, regards.

  13. These almond pancakes sound divine! What a lovely weekend breakfast.

  14. Amy, those pancakes look delicious! What a treat.

    I too am interested in trying a little more gluten free cooking, I find that I feel very full after small amount of bread and am interested to see if gluten free cooking will help provide some relief!

  15. A reader just gave me a recipe for almond milk so I think if that's a success I should give this a go! :)

  16. Your pancakes looks very delicious. Would be such a great breakfast item. Love that you used almond healthy.

  17. Amy, I'm on the Paleo "diet" right now, cutting out gluten, legumes, refined sugar, processed foods; and eating high lean protein, plant-heavy, and low dairy. I'm just doing weekdays Paleo and weekends for "regular" food. No reason to deprive myself, but just mindful eating...

    This recipe is going to be handy for those breakfast cravings!

  18. These sound so wonderful…I love almond flavor in cakes and cookies…why not pancakes?


I love to hear from you!