Close
Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| almond flour: 1 cup |
| granulated sugar: 1 Tbl |
| lowfat plain yogurt: 2 cups |
| eggs: 2 (lightly beaten) |
| unsalted butter: 1 Tbl (melted and cooled) |
Almond Flour Pancakes
Credit: AllRecipes
User rating:
"Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well."
-
Prep Time
10 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
Directions
- Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
- Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
- Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.