American pancakes made with almond flour. Dangerously delicious!

American pancakes made with almond flour. Dangerously delicious!

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7 Responses

  1. AutoModerator dedi ki:

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  2. NickWebster dedi ki:

    I adapted this recipie slightly from here [https://alldayidreamaboutfood.com/keto-almond-flour-pancakes/](https://alldayidreamaboutfood.com/keto-almond-flour-pancakes/)

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    I like to top with berries and cream, but anything keto appropriate will work. Thes could be appropriate for breakfast or dessert!

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    The cooking process requires a bit of practice/trial and error to get right! I have uploaded an Imgur album of some of the stages [https://imgur.com/a/49QFe7A](https://imgur.com/a/49QFe7A)

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    The original recipie specifies avocado oil, which I couldn’t get hold of easily. I substituted it for grapeseed oil and it worked well!

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    This makes approximately 15-20 pancakes depending on the size. The mix seems to refrigerate well though! It may look a little strange to list liquid ingredients by weight, but I find this easier for my process. Don’d forget to rest your mixture before cooking (step 5).

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    Ingredients:

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    * 5 mixed weight eggs (I guess medium would have a similar result)
    * 220g unsweetened almond milk
    * 60g grapeseed oil or avocado oil
    * 2 teaspoons vanilla extract
    * 300g blanched almond flour
    * 50g erythritol or swerve sweetener
    * 2 teaspoons baking powder slightly heaped
    * a good pinch of salt
    * toppings of choice

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    Preparation:

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    1. Add the eggs, almond milk, oil and vanilla extract.
    2. Blend until combined (I used a hand blender, the original recipie uses a regular blender)
    3. Sieve in the almond flour, and add the sweetener, baking powder and salt.
    4. Blend until smooth and well combined.
    5. Leave mixture to rest beforfe cooking!!! The blending process seems to add too much air and it needs to relax a little first. I like to leave it over an hour, and stir it a bit to get the larger bubbles out.

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    Cooking:

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    1. Heat a non-stick pan on a medium-low heat and add a tiny drop of oil.
    2. Spoon in some mixture until it naturally spreads out to around 4 inches (10 cm) in diameter.
    3. Use the back of the spoon to push out the middle of the mix gently until the pancake spreads out to around 5 inches in diameter. This stops them getting too thick and bulging in the middle.
    4. Cover with a lid. This helps the top of the pancake solidify before the bottom gets too browned, enabling you to turn it over.
    5. When small bubbles are visible on top it’s ready to turn. See picture in Imgur album.
    6. Carefully turn over with a spatula (they can be a little delicate), and gently press down the middle with the back of the spatula just after turning the even out any uncooked mixture.
    7. Serve and top however you like!

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    If bubbles start to appear almost immediately, or the pancakes seem to rise too much it is either too much air in the mixture (relax longer and stir it more), or too much heat in the pan.

  3. yoGiRLDaniE dedi ki:

    Why did I sing “They’re dangerously delicious” to the tune of Lucky Charms “they’re magically delicious”? I have to try these.

  4. therapeuticstir dedi ki:

    Thx! Did you do the calories per batch?

  5. CelestrianBlade dedi ki:

    What exactly is a non-American pancake, pray tell?

  6. sum_random_boi_lmao dedi ki:

    dangerously hazardous!

  7. Superagent247 dedi ki:

    Nice! That’s a perfect looking pancake!

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