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Lilly’s Table

 
 
Lavender Yogurt with Strawberries
© Lillys-Table.com Photo of Almond Pancakes
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Almond Pancakes

from Red, White & Blue Almond Pancakes, the Week of June 29, 2014.
View the previous recipe for this meal.

Fluffy, gluten-free, low-glycemic pancakes are attained through beating the egg whites and adding almond flour. A splash of almond extract will add to the flavor, but it is an optional addition. There are lots of options to make these pancakes your own including the milk & flour you prefer to use at home.

Ingredients

  • 3 eggs, separated
  • ½ cup flour, whole wheat, brown-rice, or your favorite all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ cup milk, your preference: dairy, goat, almond, rice
  • ½ teaspoon almond extract, optional
  • 2 tablespoons butter, unsalted, or more as needed or your preferred oil

Serving Size: 2 People

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Preparation Instructions

Separate the eggs. Place the egg whites in a clean bowl.

Whisk the flours, baking powder and salt together. Add the yolks to the flour with the milk and almond extract. Fold together.

Beat the egg whites into fluffiness. Fold into the batter gently to keep the batter fluffy.

Place a cast iron pan or non-stick skillet over medium heat. Rub a bit of the butter around the pan. Scoop on some of the batter. An ice cream scoop works nicely and helps the pancakes come out the same size.

Cook the pancakes on one side until the wet side appears slightly dry, check the bottom, when it is a golden color flip them over and cook until the opposite side is golden.

Continue with the remaining batter. As each pancake finishes place them in the serving dish in a warm oven, about 180-200 degrees. Serve hot.

They also freeze nicely. Freeze on a baking sheet until they are solid. Once chilled place in a freezer bag. Place in the toaster for a quick breakfast in the morning.