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Almond Pancakes

Almond Pancakes 3.000
On Parenting May 12, 2011

Almonds are full of important proteins; healthful fats; vitamins and minerals, such as Vitamin E, which has been shown to lower LDL cholesterol; tryptophan, which contributes to brain health; and magnesium, which relaxes the heart and improves the flow of blood, oxygen and nutrients throughout the body.

These take about 20 minutes, start to finish.

Make Ahead: The pancakes can be made in advance and frozen individually on a baking sheet until firm; then stack, wrap well and freeze. Reheat in the toaster.


Servings: 3 - 4

Yield: Makes 12 pancakes

Ingredients
  • 1/4 cup walnut oil, macadamia nut oil or coconut oil, plus more for the skillet
  • 1 cup almonds, finely ground in a food processor (may substitute almond flour, such as Bob's Red Mill brand)
  • 1 cup oat flour or whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 1/2 cups almond, oat or rice milk
  • Maple syrup or honey, for serving

Directions

Heat just enough oil to coat the bottom of a large nonstick skillet or griddle over medium heat.

Combine the ground almonds, flour, baking powder and sea salt in a mixing bowl.

Whisk together the egg, nondairy milk and the 1/4 cup of oil in a separate bowl or liquid measuring cup, then pour into the dry ingredients and stir until well incorporated.

Use 2 or 3 large spoonfuls of batter to create each pancake, cooking 2 or 3 at a time until just browned on the bottom/edges, then turn them over and cook until lightly browned on top. Transfer to a plate and cover to keep warm; or keep them warm, partially covered, in a 200-degree oven. Repeat as needed to use all of the batter.

Serve warm, with maple syrup or honey.

VARIATIONS: Frozen blueberries or strawberries can be added to the batter. Add cacao nibs to make chocolate-almond pancakes. Add lemon zest, the juice of 1 lemon (if using, add a little less milk) and 1/2 cup poppy seeds for lemon-poppy seed pancakes.

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Recipe Source

From Casey Seidenberg and Katherine Sumner of Washington-based Nourish Schools LLC.

Tested by Frances Stead Sellers.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 4, without maple syrup or honey): 410


% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 3g 15%

Cholesterol: 22mg 7%

Sodium: 640mg 27%

Total Carbohydrates: 22g 7%

Dietary Fiber: 4g 16%

Sugar: 1g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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