Almond and Raspberry Pancakes

by Jen on March 16, 2013

Here’s one of my favourite gluten-free recipes: delectable little almond pancakes studded with raspberry gems, served with a sprinkling of crushed nuts (of your choice), melted butter, and a touch of warm honey or maple syrup. You can’t get more basic than this. In fact, this is the perfect transition recipe for those who are new to gluten-free. It’s a nice, safe departure from cooking with conventional flour, but does not go far enough to garner anxiety or apprehension.

But there’s good news! These pancakes are high in protein, chock-full of fiber, and rich in heart-healthy good fats. Why? For no other reason than they are made with almond flour! Definitely superior to conventional pancakes!

I LOVE – with a capital L,O,V,E – baking with almond flour. It has a low glycemic index, which makes it ideal for those with diabetes, celiac, heart disease, and even cancer. When it comes to vitamins, minerals, and phytonutrients, almond flour soars high above the other flours (such as wheat and grain flours).

The really good thing about this nut flour is, even though it does not produce as fine a crumb as wheat, it does surpass it in many other ways: it has a 1) richer, nuttier, and more buttery flavour; 2) denser, silkier finish; 3) as previously discussed, more nutritional value.

I think almond flour is a winner on most, if not all, counts! These pancakes are just the beginning of my exciting love affair with almond flour. No doubt, there will be more rendezvous with this nut! So, who wants to join me for breakfast? Can I encourage you to try baking with almonds?

Almond and Raspberry Pancakes
5.0 from 8 reviews
Print
Recipe Type: Breakfast
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 16 small pancakes
This recipe is gluten-free.
Ingredients
  • 70 grams (2/3 cup) almond flour
  • 60 grams (1/2 cup) sweet rice flour
  • 2 tablespoons raw honey
  • 4 grams (1 tsp) baking powder
  • 4 grams (1/2 tsp) baking soda
  • 2 pinches salt
  • 2 tablespoons ground flaxseed
  • zest of 1 lemon
  • 2 large eggs, separated
  • 1 cup (250 ml) almond milk or whole milk
  • fresh raspberries (or frozen if not in season, but thawed), washed, dried, and sliced
  • coconut oil for cooking
Preparation
  1. In a bowl, combine flours, honey, baking powder, baking soda, one pinch of salt, flaxseed, and zest.
  2. In another bowl, beat egg yolks with milk. Add this to the flour mixture and stir until just combined.
  3. In the bowl of your stand mixer fitted with a whisk (or use electric beaters), whip egg whites with a pinch of salt, until soft peaks form. Gently fold it in to the batter to combine. Do not overmix.
  4. Drop the raspberries in and give it one or two quick turns only, so the raspberries don’t fall apart.
  5. Heat a pan over medium, melt a dollop of coconut oil, and ladle the desired amount of batter. Depending on size of the pancake, cook for 1 minute or until the top is starting to set. Flip once and cook the other side for another minute.
  6. When done, lay them flat on a plate lined with paper towels. Serve immediately while still warm. If you have a large batch to make still, you can keep cooked ones in the warming drawer (if you have one) or in the oven warmed to 150 F (60 C).

 

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{ 36 comments… read them below or add one }

The Café Sucré Farine March 16, 2013 at 1:45 am

These look fabulous, love those little jewels of raspberries imbedded throughout each pancake!

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Tina Ong March 16, 2013 at 6:55 am

Yum! Pancakes are a fave for breakfast, but I don’t have the luxury of making it from scratch. Mine come out of the box. tsk!:)

Honey and chopped pistachios on top make yours perfect!

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Anna @ Crunchy Creamy Sweet March 16, 2013 at 9:43 am

This is one gorgeous breakfast, Jen! I seriously need to try baking with almond flour. And make these pancakes of course :) Have a fabulous weekend! xo

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Valerie March 16, 2013 at 10:13 am

Okay, you convinced me – I’ll stop passing by the small bag of almond flour that always calls to me in the grocery store. These pancakes look fabulous!

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Laura (Tutti Dolci) March 16, 2013 at 10:18 am

Are you still serving breakfast? :) These pancakes look incredible, love the almond and raspberry combo!

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Katie Brigstock March 16, 2013 at 10:50 am

These look so delicious! I’m definitely going to have to try them! I’m gluten free and I keep meaning to try baking with almond flour so ill have a go with this recipe! Beautiful photos too! Xx

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Lisa {AuthenticSuburbanGourmet} March 16, 2013 at 11:53 am

Now that is one beautiful pancake! And the fact that it is good for you – that is even better. Yes – you can convince me to try almond flour – sounds tasty! Hope your weekend is off to a good start. :-)

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Suzanne March 16, 2013 at 12:00 pm

This looks like a wonderful recipe for gluten free pancakes, I need to try these!

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CCU March 16, 2013 at 2:00 pm

What a fabulous recipe my friend, devouring it through the screen :D

Cheers
CCU

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Tessa March 16, 2013 at 5:44 pm

Lovely recipe Jen! And your photos look great as usual! Have a wonderful weekend!

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ashley - baker by nature March 16, 2013 at 5:53 pm

Wow! These pancakes are stunning, darling!

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La Torontoise March 16, 2013 at 7:20 pm

So beautiful pictures! Love the pancakes!

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Averie @ Averie Cooks March 16, 2013 at 8:53 pm

I just made strawberry pancakes this week. Your raspberry cakes look amazing. With coconut oil and keeping them GF, nice work! Pinning! I’d love a stack!

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Loretta | A Finn In The Kitchen March 16, 2013 at 9:26 pm

I’m so in love with your photography! I just stumbled upon these from Pinterest and I can’t figure out why I haven’t found you until now. So I’m now following you and can’t wait to dig into your archives :)

Gorgeous, just gorgeous…

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Kiran @ KiranTarun.com March 17, 2013 at 1:10 am

I could have this every single day! And I love baking with almond flour. So healthy and versatile :)

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The Squishy Monster March 17, 2013 at 4:16 am

I’ve been loving the combination of almonds + berries lately so this is right up my alley!

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The Kitchen Boudoir March 17, 2013 at 7:17 am

Almond flour was on sale the other day at No Frills and I think I actually did a sneak scan for the ‘hordes’ of food bloggers that might be around, prepared to battle them for it. I’ve never tried it in pancakes before – will do!

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Erin @ Texanerin Baking March 17, 2013 at 11:30 am

These look awesome! I LOVE almond flour so I know I’d love these! Sweet rice flour is something I’ve never used or seen, though. I’ll have to see about that! And these pictures are gorgeous. :)

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Roxana | Roxana's Home Baking March 17, 2013 at 8:16 pm

I’d be more than happy to join you for breakfast Jen. Love all the raspberries inside the pancakes, yum!

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Raymund March 18, 2013 at 1:47 am

Adding sweet rice flour to the mixture I guess would give it a really nice texture

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Lexi {Whisking It} March 18, 2013 at 3:19 am

These look amazing! I haven’t been able to find sweet rice flour in South Africa yet though :( I might just have to add more almond flour! Cant wait to try these!

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suzanne Perazzini March 18, 2013 at 3:59 am

These look beautiful. I have used almond flour before and it does perform well. The only caution I have about it is the high concentration of phytic acid and omega 6 (which is the one you don’t want too much of) in it. 1 cup contains 90 almonds and that’s a lot of nuts, therefore a lot of omega 6 and phytic acid. Obviously the occasional baked item made with almond flour won’t hurt and it’s a great flour substitute for those occasions when you must have something baked.

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a farmer in the dell March 18, 2013 at 3:33 pm

I’m heading over for breakfast now! I’ll bring the coffee!

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Yelena March 18, 2013 at 7:39 pm

Hello dear Jen, I would like to thank you for a very warm comment you left for me on my blog, i am touched!
Almond flour is always present in our house, and lately I start baking with hazelnut flour also. Good stuff! I am so happy to see your beautiful photography. Pancakes look so delicious and appetizing. Thank you for sharing your breakfast with us. And thank you for your friendship!

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Jean | Lemons & Anchovies March 18, 2013 at 9:41 pm

I was just looking at my bag of almond flour the other day and couldn’t find inspiration for a recipe. Now I know what I’ll make with it. This is great, Jen. :)

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Natalie March 19, 2013 at 11:40 am

Looks incredible! I love the raspberries in this :)

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Sandra's Easy Cooking March 20, 2013 at 12:16 am

That must be light and delicious as much as it is healthy. I wouldn’t think twice join you for breakfast! I am loving your clicks…they are pushing me to go and get something sweet out of the fridge or pantry hehe
enjoy the rest of the week!

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Nancy/SpicieFoodie March 20, 2013 at 3:28 pm

I’m so fascinated by gluten free recipes, specially when they look like your pancakes. You’ve got my mouth watering and wishing I had them for dessert. Thanks for sharing Jen — love your photos!

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john@kitchenriffs March 20, 2013 at 6:27 pm

These look terrific! Almond flour has a lot of great properties, doesn’t it? Such a great ingredient. And in this case it makes a great pancake – these look awesome! Good stuff – thanks.

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Bianca @ Confessions of a Chocoholic March 20, 2013 at 7:40 pm

I’ve never cooked with almond flour, but I’m easy to convince ;) These look lovely!

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Lora @cakeduchess March 20, 2013 at 9:10 pm

You’ve encouraged me. Please make these for me, Jen!:)Love the idea of pancakes with almond flour. I will remember it for this Sunday when we make pancakes.

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Rowena @ Apron and Sneakers March 21, 2013 at 3:26 am

Love the pancakes! The pictures are too inviting that it was hard not to reach out to the computer. Hope you’re having a good week!

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Durey Shevar March 21, 2013 at 7:10 pm

LOvelove Almond Flour, what a wonderful recipe.

D

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Durey Shevar March 21, 2013 at 7:10 pm

LOvelove Almond Flour, what a wonderful recipe.

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Heather March 22, 2013 at 11:24 am

Almond flour is amazing isn’t it! These pancakes are beautiful Jen!

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Denise Browning@From Brazil To You March 27, 2013 at 8:27 am

Hi, Jen! This is my first time here. I “met” you in Nazneen’s blog.
These mouth-watering pancakes look so fresh and beautiful with raspberries in them. I’d be more than happy to have them for breakfast. Great job!
Actually, your blog is gorgeous!!! Wishing you a great day!

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