Almond Pancakes
But, you can’t go to your hairdresser with a photo of your favorite movie star and expect to walk out looking like Jennifer Aniston. The same applies here, do not make these and expect them to be the exact duplicate of your favorite IHOP special. These pancakes are super dense and filling as opposed to light and fluffy. In fact I could not finish the three pancakes in this photo. This is definitely a stick-to-your-ribs breakfast. The nutty pancakes drizzled with the sweet fruit and topped with a dollop of cream is absolute perfection. I also think the contrasting dark purple of the blackberries and striking white of the cream makes this a gorgeous dish.
Recipe adapted from AllRecipes – Almond Flour PancakesIngredients:1 cup Flour
1 &1/2 tsp Baking Powder
1 tsp Baking Soda
1 cup Almond Flour (aka Almond Meal)
1 Tb Honey
2 cups Plain Greek Yogurt
2 Eggs
1 Tb Butter (room temperature)Mix together dry ingredients: flour, baking powder, baking soda and almond flour. In a separate bowl, combine the wet ingredients: honey, yogurt, eggs and butter. Next combine the wet and dry mixtures and stir until fully blended. The batter will be much thicker than regular pancake batter. This pancake recipe yields 8-10 pancakes.Preheat nonstick skillet on the medium setting. My burners run hot, so I cooked my pancakes a bit under medium heat. Grease pan with butter (add more butter between each batch of pancakes). I dropped 1/4 cup of batter per pancake. Due to the density of the batter I had to butter the bottom of my spatula and lightly press each pancake to flatten. I then went around the edges to create the round shape. This isn’t a big deal because it gave me something to do while I was waiting for the pancakes to cook. Allow pancakes to cook for 2-3 minutes then flip and cook for another 1-2 minutes. If the middle still smooshes when poked with your finger, cook the pancakes for another 1-2 minutes. Remove from heat and top with Blackberry Honey Syrup and Sweet Yogurt “Whipped Cream”. See below for recipes.
Healthy Pancakes, Blackberry Syrup & Sweet Cream
These healthy pancakes with blackberry honey syrup and sweet cream are a healthier version of our favorite Sunday morning breakfast.
Ingredients
- 1 cup Flour
- 1 &1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Almond Flour (aka Almond Meal)
- 1 Tb Honey
- 2 cups Plain Greek Yogurt
- 2 Eggs
- 1 Tb Butter (room temperature)
Instructions
Mix together dry ingredients: flour, baking powder, baking soda and almond flour. In a separate bowl, combine the wet ingredients: honey, yogurt, eggs and butter. Next combine the wet and dry mixtures and stir until fully blended. The batter will be much thicker than regular pancake batter. This pancake recipe yields 8-10 pancakes.Preheat nonstick skillet on the medium setting. My burners run hot, so I cooked my pancakes a bit under medium heat. Grease pan with butter (add more butter between each batch of pancakes). I dropped 1/4 cup of batter per pancake. Due to the density of the batter I had to butter the bottom of my spatula and lightly press each pancake to flatten. I then went around the edges to create the round shape. This isn’t a big deal because it gave me something to do while I was waiting for the pancakes to cook. Allow pancakes to cook for 2-3 minutes then flip and cook for another 1-2 minutes. If the middle still smooshes when poked with your finger, cook the pancakes for another 1-2 minutes. Remove from heat and top with Blackberry Honey Syrup and Sweet Yogurt “Whipped Cream”
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 211Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 329mgCarbohydrates 20gFiber 2gSugar 5gProtein 12g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
1 tsp Vanilla (I use Vanilla Paste)
3 Tb HoneyCombine all ingredients and beat with hand mixer for 1-2 minutes. The consistency will be slightly thinner than regular whipped cream. Place a dollop on top of your stack of flapjacks!Click Here for the Blackberry Honey Syrup Recipe.
These looks absolutely wonderful. Thank you for stopping by my blog so glad you did cos now I have found you.
Thanks Sophia! I’m so happy you stopped by and enjoyed this recipe 🙂
Do you think the batter could be made the night before.
Yeah, I think this batter should be fine if made ahead of time. I hope you enjoy 🙂
I am having a hard time getting the batter to cook right. the bottom side burns but will not cook through to the middle of the pancake. My pancakes are impossible to flip! help?
I’m sorry that you are having issues with these flapjacks! These pancakes are a little trickier to flip than regular pancakes. My burners run a bit hot, so I cook mine below the medium setting. And also be sure to butter the pan and spatula. And importantly for cooking the middle, be sure to use the buttered spatula to gently press the pancake flat. Because the batter is so much thicker than regular pancakes, it doesn’t spread naturally. I hope this helps, Good Luck!