Almond Joy Pancakes (Gluten Free)
Almond Joy Pancakes (Gluten Free) is a gluten free and dairy free morn meal. This recipe makes 12 servings with 131 calories, 4g of protein, and 10g of fat each. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. 3309 people found this recipe to be scrumptious and satisfying. This recipe from The Lemon Bowl requires swerve sweetener, almond milk, slivered almonds, and salt. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so awesome. Try {Gluten-Free, Dairy-Free} Almond Joy Cupcakes, Gluten Free Almond Joy Granola, and Almond Joy Brownies (Gluten Free + Paleo) for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp almond extract
½ to 1 cup unsweetened almond milk
½ tsp baking powder
2 ounces 85 - 90% cacao chocolate, finely chopped
½ cup coconut flour (I use Bob's Red Mill)
¼ cup coconut oil, melted
6 large eggs
½ tsp salt
¼ cup toasted, slivered almonds
¼ cup sweetener (I use Swerve Sweetener)
Additional oil for the pan
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.Stir in eggs, coconut oil, ½ cup of the almond milk, and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can't pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.Stir in toasted almonds and chopped chocolate.Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can't fit any more pancakes into skillet (you should get 3 or 4 in).Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it's cooked enough to flip.Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.
Step by step:
1. In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.Stir in eggs, coconut oil, ½ cup of the almond milk, and the almond extract.
2. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can't pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.Stir in toasted almonds and chopped chocolate.
3. Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can't fit any more pancakes into skillet (you should get 3 or 4 in).Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it's cooked enough to flip.Flip and continue cooking until second side is golden brown.
4. Remove from pan and keep warm. Repeat with remaining batter.
Nutrition Information:
covered percent of daily need
