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 |
|
- 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
- In a bowl, combine flours, honey, baking powder, baking soda, one pinch of salt, flaxseed, and zest.
- In another bowl, beat egg yolks with milk. Add this to the flour mixture and stir until just combined.
- 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.
- Drop the raspberries in and give it one or two quick turns only, so the raspberries don’t fall apart.
- 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.
- 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).
{ 36 comments… read them below or add one }
These look fabulous, love those little jewels of raspberries imbedded throughout each pancake!
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!
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
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!
Are you still serving breakfast?
These pancakes look incredible, love the almond and raspberry combo!
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
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.
This looks like a wonderful recipe for gluten free pancakes, I need to try these!
What a fabulous recipe my friend, devouring it through the screen
Cheers
CCU
Lovely recipe Jen! And your photos look great as usual! Have a wonderful weekend!
Wow! These pancakes are stunning, darling!
So beautiful pictures! Love the pancakes!
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!
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…
I could have this every single day! And I love baking with almond flour. So healthy and versatile
I’ve been loving the combination of almonds + berries lately so this is right up my alley!
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!
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.
I’d be more than happy to join you for breakfast Jen. Love all the raspberries inside the pancakes, yum!
Adding sweet rice flour to the mixture I guess would give it a really nice texture
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!
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.
I’m heading over for breakfast now! I’ll bring the coffee!
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!
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.
Looks incredible! I love the raspberries in this
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!
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!
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.
I’ve never cooked with almond flour, but I’m easy to convince
These look lovely!
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.
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!
LOvelove Almond Flour, what a wonderful recipe.
D
LOvelove Almond Flour, what a wonderful recipe.
Almond flour is amazing isn’t it! These pancakes are beautiful Jen!
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!