Almond Flour Pancakes - My Gorgeous Recipes (2024)

FAQs

Why are my almond flour pancakes falling apart? ›

Why are my almond flour pancakes falling apart? Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the almond flour bind together.

Almond flour is a low glycemic index food. Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber.

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

Almond flour also works best in baked goods with a high egg white content, because the egg white is a binding agent. If your recipe does not have a high egg content, you might need to add a binding agent, like xanthan gum or flax seed.

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.

A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

But really, almond flour baked goods shouldn't be “everyday food” anyway. However if you are eating a healthy balance of veggies and high omega-3 foods you should be fine with nuts (in reason) and able to handle a cookie here or a treat there without being too concerned.

Is almond flour good for high blood pressure? ›

Yes! Since almond flour is made from blanched, ground nuts, it contains all the same health benefits of almonds. Almond flour, for example, is high in blood stabilizing fiber, blood pressure-reducing magnesium, and inflammation fighters such as vitamin E and polyunsaturated fatty acids.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

When almond flour is overmixed, its absorbent nature can become a pitfall. The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.

A common culprit with messy pancakes is a batter that is too thin. If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter.

Ensure optimal preservation for your almond flour (or any kind of flour) by investing in top-notch glass jars or food-grade plastic containers with secure lids. These will shield your almond flour from moisture, air, and unwelcome intruders, preventing clumping and maintaining its smooth texture.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.