Almond Flour Pancakes (Paleo)
Almond Flour Pancakes (Paleo) is a gluten free, dairy free, paleolithic, and whole 30 side dish. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 122 calories. For 92 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 9. 6989 people have tried and liked this recipe. A mixture of salt, tapioca flour, baking powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 22%, this dish is not so outstanding. Similar recipes include Almond Flour Pancakes (Paleo), Paleo Coconut Flour Pancakes, and Almond Flour Pancakes.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1-3/4 cups Bob's Red Mill Almond Meal/Flour
3/4 cup almond milk
1 teaspoon baking powder
2 eggs, lightly beaten
16 ounces (1 bottle) 100% pure pomegranate juice (such as POM wonderful)
1/4 teaspoon salt
2 tablespoons tapioca flour, optional (see note)*
1 teaspoon pure vanilla extract
Equipment:
mixing bowl
whisk
frying pan
sauce pan
Cooking instruction summary:
In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.Add the almond flour, salt and baking powder And mix until smooth.Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan. Measure out a scant cup of batter and pour into the skillet. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.Pour pomegranate juice into a small sauce pan, heat over medium-high and bring to a gentle boil.Reduce heat around medium, allowing the juice to bubble, but not get out of control (you'll know the temperature is too hot if juice begins splattering out of the saucepan, in which case reduce the heat to a more manageable boil). It will take some time to reduce (it took mine about 10 minutes) Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.Careful not to allow the juice to reduce too much because it will turn very thick and stringy if you let it go for too long.
Step by step:
1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
2. Add the almond flour, salt and baking powder And mix until smooth.
3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan. Measure out a scant cup of batter and pour into the skillet. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
4. Pour pomegranate juice into a small sauce pan, heat over medium-high and bring to a gentle boil.Reduce heat around medium, allowing the juice to bubble, but not get out of control (you'll know the temperature is too hot if juice begins splattering out of the saucepan, in which case reduce the heat to a more manageable boil). It will take some time to reduce (it took mine about 10 minutes)
5. Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.Careful not to allow the juice to reduce too much because it will turn very thick and stringy if you let it go for too long.
Nutrition Information:
covered percent of daily need
