It’s been a while since my last pancake post, and they were meal size pancakes. This time, I made them more brunch size… I don’t know what the difference is, I just made it up in my mind. But I think it’s quite straight forward, meal size means the pancakes are your whole meal and brunch size means you’ll have the pancakes and some of this and some of that, whatever they serve at a brunch (buffet). Not that it ever stops me from having meal size pancakes with a little extra something bacon-y.
I kind of like these cute little almond pancakes though, they curb my pancake-over-eating habit. Plus the almond meal keeps them deliciously moist. This recipe makes just 5 reasonable size pancakes about 3.5” in diameter. These pancakes are made with one third white whole wheat flour and two thirds almond meal (almost gluten free! almost…). I tempted to omit the flour for a gluten free pancake, but I wanted them to rise, and in order for that to happen I needed the gluten. Plus I can tolerate gluten perfectly fine… Hence, must have wheat flour! (gluten free.. maybe another time, although that is not a promise)
These pancakes are extremely easy to make. The ingredients are simple. You just need a bowl and a whisk. Since the size of the recipe is small, it doesn’t take much time to cook them up. And before you know it, you’ll be enjoying these almond pancakes for breakfast. Eat them all by yourself for a sweet breakfast, or share with someone and have them bring the eggs and bacon to the table. 😉
- 1/2 cup almond meal – packed
- 1/4 cup + 1 tablespoon white whole wheat flour
- 1 tablespoon brown sugar – packed
- A very small pinch of kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsweetened almond milk
- 1 large egg
- 1 tablespoon unsalted butter – melted and slightly cooled
- 1/2 teaspoon pure almond extract
- Sliced almond (optional for garnish)
- Maple syrup for serving
- Melt butter in a pinch bowl for 30 seconds in the microwave, set aside to cool.
- In a small bowl, add almond meal, flour, brown sugar, salt and baking powder, mix to combine.
- In a medium bowl, add almond milk, egg and almond extract, beat to thoroughly combine.
- Add the cooled butter to the egg/milk mixture and beat to combine.
- Add the almond meal/flour mixture to the liquid and mix with a whisk or spatula until combine. The batter should be slightly runny.
- Heat a nonstick skillet over medium-low to medium heat, spread a little bit of butter to cover the surface of the pan. Pour 1/4 cup of batter on the pan and let it cook.
- When the bottom of the pancake is cooked through and golden brown (a few minutes), flip the pancake over and cook the other side until golden brown (couple more minutes). Adjust the heat as necessary to ensure the pancake is cooked through but not burned.
- Continue cooking until the batter is gone. This will make five 3.5” pancakes.
- Garnish with sliced almond (optional) and serve with maple syrup.
The nutrition facts for these pancakes assume 2 servings for this recipe plus 1 tablespoon of pure maple syrup per serving.