Simple Mills Almond Flour Pancake Mix Recipe – These almond flour pancakes are some of the best you’ll ever eat, even compared to the traditional versions! They have a wonderfully fluffy texture and addictive taste, with only 5 main ingredients.
If youor someone you know is on a special diet, these almond flour pancakes are a great brunch option. They are made with low-carb almond flour and protein-rich eggs, but this recipe is not Keto as written because of the maple syrup. (It makes them taste great, which is why I add them.)
Simple Mills Almond Flour Pancake Mix Recipe
Tip: For a lower sugar recipe, replace the maple syrup with sugar-free syrup. If youare trying to leave the maple syrup all together, be sure to leave out the salt as well. Sweet and salty balance each other.
Simple Mills, Almond Flour, Baking Mix, Pumpkin Pancake & Waffle, 10.7 Oz (303 G)
Make sure to check the comments below before changing the recipe, as many people have already experimented with this!
Is almond flour better than regular flour? I prefer almond flour because it’s just ground, blanched almonds. It is minimally processed, low in carbohydrates and high in fiber and healthy fats.
You only need one bowl and about 5 minutes of prep time to make almond flour pancakes. Start by heating the pan on low because the dough comes together so quickly.
Mix all the ingredients and keep in mind that the batter will not be as runny as traditional pancake batter.
Winneconne, Wi 20 August 2021: A Package Of Simple Mills Almond Flour Pancake Mix On An Isolated Background Stock Photo
The batter will thicken over time, but do not feel the need to add more liquid to the clock. If the dough is too wet, it is difficult to turn them. Make sure to use the back of a spoon or spatula to gently smooth the batter if it’s thick so the pancakes cook evenly.
It’s important to keep your pancakes relatively small so they cook evenly and flip easily in the pan. I use about 3 to 4 tablespoons of batter per pancake, then use a spatula to spread the pancake in the pan to about 1/4 to 1/2 inch thick.
Just like traditional crepes, you cook them for about 3-4 minutes on one side over low heat until the batter bubbles a little on top, then flip over and cook for another 2-3 minutes. You want both sides to be sweet and golden!
Keep the cooked ones warm in the oven if you cannot serve them immediately, then top them with fresh fruit or another favorite pancake.
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I recently tested this recipe using almond flour instead of blanched almond flour, so I want to share those results too! Pancakes cook equally well with almond flour, which is made from both whole almonds and skin, so that the finished pancakes have brown spots.
Using almond flour will change the texture of these pancakes. They are not as fluffy and are a little denser, with a cakey mouthfeel.
But they still work, so I thought I’d share! I prefer the blanched almond flour version, so that’s what I would use when making these for guests.
I usually recommend that you look up a recipe that specifies the specific flour you want to use. Here are some other pancake recipes you might want to try if you don’t have almond butter on hand:
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These almond flour pancakes are my favorite gluten free recipe! They are low carb, keto friendly and easy to make with only 5 main ingredients.
Nutrition facts are for 1 of 6 pancakes. This is automatically calculated and is only an estimate, not a guarantee.
Calories: 193 kcal, Carbohydrates: 9 g, Protein: 6 g, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Sodium: 119 mg, Potassium: 103 mg, Fiber: 2 g, Sugar: 5 g , Vitamin A: 87 IU, Calcium: 84 mg, Iron: 1 mg
Reader Opinion: Do you have a favorite pancake recipe? Feel free to share other ideas in the comments below!
Simple Mills, Almond Flour Baking Mix, Pizza Dough, 9.8 Oz (277 G)
Hi, I’m Megan. A former fast food junkie turned certified nutritionist, he strives to make healthy living as easy as possible.
DF Dairy Free GF Gluten Free Recipes LC Low-Carb NS No Added Sugar NF Nut Free P Paleo V Vegan VEG Vegetarian
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Although I love cooking, I don’t really love baking. I think it’s too long and precise. If you mess up the order of the ingredients or the amount of something while cooking, it will generally still turn out well. One wrong move while baking and the whole thing can fall apart. For this reason, I mostly rely on packaged mixes when baking. Unfortunately, most commercial baking mixes have some serious work to do in the nutrition department. Most are low in fiber, high in added sugar, and have chemicals and/or preservatives added to extend their shelf life. The antidote to this problem is Simple Mills mixes. Like their cookies that I talked about in my previous post, Simple Mills uses only healthy ingredients in their baking mixes. The ingredient list for their pancake and waffle mix includes almond butter, rosehip root, organic coconut sugar, organic coconut flour, tartaric acid, baking soda, and sea salt—no added preservatives, phosphates, or mystery chemicals. The instructions call for extra eggs, water or milk, and oil. I used pasteurized eggs, unsweetened soy milk and coconut oil (I only keep the coconut oil for baking/sweetening as olive oil is my oil of choice).
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The baking mix alone provides 3 grams of protein and 2 grams of fiber per two pancake servings. I usually eat 3 or 4 pancakes, which add up to 6 grams of protein and 4 grams of fiber, plus extra protein from the eggs and soy milk. Suggested toppings include sliced berries or fruit, chia jam, nut or seed butter, chopped nuts, yogurt, or some maple syrup or honey if you like things extra sweet. For my pancakes I used chunks of strawberries and peaches, creamy almond butter and topped with some yogurt. You can use non-dairy yogurt or another type of nut butter if you prefer.
Another option is to replace the oil with mashed banana for a naturally sweeter pancake. Banana nut is an unbeatable combination that requires no toppings at all.
Something else I love is that Target has started carrying Simple Mills products! We finally had an urban Target open two blocks from our apartment, which is life changing and also means I can run on weekend mornings to pick up pancake mix when I feel like it. Next time you’re at your local Target, look for Simple Mills products.
Aug 23 8 Oatmeal Recipes to Up Your Breakfast Game Jun 30 Summer Snacks Easy with Easy Grinders These almond flour pancakes are light, fluffy, and full of delicious nutty flavor. They are an easy, satisfying gluten-free breakfast or brunch!
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If youlike pancakes that are light, fluffy, moist and delicious (who doesn’t?!), you will love these almond flour pancakes! I got the idea to make them last spring when Jack and I saved up a limited supply of plain flour for baking like pita, bagels and no-knead bread. All-purpose flour is easier now, but at our house, these almond flour pancakes last forever.
This almond butter pancake recipe is completely grain-free and gluten-free, but it’s as good as any traditional pancake recipe I’ve tried. The pancakes are soft and tender, with a delicious sweet and nutty taste. As an added bonus, they’re heartier than the average pancake (thanks, almond flour!), so they’ll easily fill you up until lunchtime.
Whip them up on a weekday or save them for a relaxed weekend brunch. But before you start cooking, be forewarned: Jack and I can easily devour these almond flour pancakes by ourselves, so you’ll want to make a double batch if you’re serving a crowd.
This almond butter pancake recipe is super easy to make, so it’s a great recipe for quick weekend breakfasts or lazy weekend brunches. The procedure is as follows:
Simple Mills No Added Sugar Organic Chestnut Flour Pancake & Waffle Mix
Finally cooking! Heat a non-stick pan over medium-low heat and coat it with a little olive oil (coconut oil would work here too!). Use a 1/4-cup scoop to scoop the batter into the pan and cook each pancake for 1-2 minutes on each side. Almond flour pancakes darken faster than regular pancakes, so keep a close eye on them. Reduce the heat if necessary to prevent the outside from burning before the centers have a
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