Description
Delicious almond flour pancakes with a creamy filling and a sweet glaze.
Ingredients
Scale
- 3/4 cup almond flour
- 7 tbsp powdered sugar
- 3–4 tsp water
- 1/2 tsp almond extract
- 1 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 cup whole milk, at room temperature
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 large egg
- 1 tbsp apple cider vinegar
- 3 tbsp powdered sugar, optional
- 2–3 tsp milk or water, optional
- 1/3 cup sliced almonds, for topping
- powdered sugar and maple syrup, for serving
Instructions
- In a small bowl, combine 3/4 cup almond flour, 7 tbsp powdered sugar, 3-4 tsp water and 1/2 tsp almond extract. Use a spatula to combine until smooth. Divide into 8 balls and flatten into small discs about 2″ wide using your palms. Place on a parchment-lined plate and freeze while you make the pancake batter.
- In a large mixing bowl, whisk together 1 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 3/4 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt. Set aside.
- In a separate bowl, combine 1 1/4 cup whole milk, at room temperature, 2 tbsp unsalted butter, melted and cooled slightly. Whisk in 1 large egg and 1 tbsp apple cider vinegar. Pour milk mixture into the dry ingredients and stir until just combined–you want some lumps at this stage.
- Heat a nonstick pan over medium heat. Lightly grease the pan with oil or ghee. Use a quarter cup to pour the batter onto the preheated pan and place a disc of chilled almond paste on top. Add a little dollop of batter on top, just enough to cover the almond paste. (You can cook as many pancakes as will fit in your pan at a time, spaced about an inch apart.)
- Cook until bubbles start to appear on the exposed edges of the pancake, about 1-2 minutes (bubbles won’t appear in the center where the almond paste is) and the bottom is golden. Flip pancake and cook for an additional 1-2 minutes or until golden brown on both sides. Turn heat down to medium low or even off for a few seconds if the pan starts to get too hot.
- To make the optional glaze, whisk together 3 tbsp powdered sugar, optional and 2-3 tsp milk or water, optional in a small bowl. Top the warm pancakes with a thin layer of glaze, then sprinkle with sliced almonds and garnish with powdered sugar. Serve with maple syrup.
Notes
- You may end up with extra batter and not enough almond paste–you can simply cook off the extra batter as regular pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg