Photo by Roland A. Manarin
Finally! After countless attempts at different recipes for almond flour pancakes, these are fantastic. They’re the first non white or wheat flour version my son didn’t spit out. In this case, he shared a whole big plate of them with me. I had to add oat flour of course to get it to a more agreeable consistency for him…well, and I like them better too. In fact, my mom liked them and she’s extremely wary of healthy things. And my brother, after taking the beautiful picture above, demolished the whole thing. He’s like my mom in his suspicion of anything new and healthy. He normally takes a bite of something most people would consider delicious and pushes the plate away because he doesn’t like sweets (except for cheesecake). He doesn’t like nuts in his food either but he ate these pancakes with almond flour!
Strangely enough, I detect a slight marzipan flavor, but since I love marzipan, this is a nice surprise finish. I never tasted the almonds when using only almond flour, but when mixing the flours and adding a little coconut water, the marzipan flavor comes out. It’s just slight so don’t get too excited! If you are gluten-free, you can buy the gluten-free oats online so you can try these. I haven’t been able to find these oats locally, but you may have some available near you. This recipe makes me smile because I’m in a sense eating a nice bowl of oatmeal with almonds for breakfast in the form of a pancake. I don’t know if I’d add more pure, organic maple syrup to these or oatmeal, but at least these pancakes have some eggs for a bit of added protein!
recipe adapted from here
Ingredients:
- 1/2 cup almond flour, blanched -loosly measured (do not pack the flour)
- 1/2 cup oat flour (you can grind oats yourself in the food processor if you don’t want to buy the flour) loosly measured
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 TB agave nectar or sweetener of your choice
- 1/4 cup coconut water, or water if you don’t want to buy coconut water. If you want your pancakes fluffier, try soda water
Method:
- Pre-heat skillet to 350
- Add eggs to bowl, beat with a fork
- Add coconut water, vanilla and agave nectar and mix well, I use my fork still
- In a separate bowl (or on top of the wet mixture) blend almond flour with oat flour and baking powder with fork until flours are combined
- Mix dry and wet ingredients
- Pour batter by 1/4 cups onto greased skillet
- When top of pancakes start to bubble, it’s time to flip
- Cook for a few more minutes and it’s ready to eat!
***Update 5/2010 - this is still my favorite almond flour pancake, but after a long hiatus of making them, I made them again and packed both the almond and the oat flour and the pancakes turned out dry. I just updated the recipe to loosly measure the flours, since if you pack them like brown sugar (which many recipes assume with almond flour) - then the recipe won’t work! They turned out perfectly again so no need to change the recipe. I do add a little butter and real maple syrup on top of mine, so if you want to add more of an oil type of moisturizer to the batter, I’d try 1 tsp-1tbsp of melted coconut oil or butter, but I don’t think it’s necessary. Also, I ran out of coconut water so today I just added 1tsp shredded unsweetened coconut to the batter, not enough for that coconutty flavor I was craving- the marzipan flavor goes away when you don’t use coconut water. ***Toddler update: my son now prefers these oat flour crepes to this pancake recipe…but I think it’s because I always put Nutella in them:)
The first time I tried the oat flour and almond flour combination was with the Cherry Garcia Mini-Muffins. It worked so well; I was hoping that the combination would be successful with pancakes and I can happily confirm that they’re great! Now, if you’ve never tried almond flour before, the consistency is a little different…a little moist and mealy. Mixed with oat flour, this is reduced substantially. My toddler liked it. That’ pretty huge.