Everyday Almond Pancakes

Pre-COVID I made these pancakes every day for my boys. These days my Irishman is in charge of weekday breakfasts so they get sausages, boiled eggs and of course potatoes.

But when it comes to weekends they always request pancakes. Sometimes they have them rolled up with crunchy brown sugar in the middle. But lately it’s been all about the maple syrup.

After making literally hundreds of pancakes I’ve found this blend of almond meal and regular flour is the perfect balance between health and taste. But if you want a lower carb option you can use 100% almond meal. Just be prepared for them to be a little more fragile.

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Everyday Almond Pancakes

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 70 g almond meal (almond flour)
• 30 g plain all purpose flour
• 2 eggs
• 50 g milk
• 100 g water
• maple syrup, brown sugar or berries + yoghurt to serve

Metric - US Customary

Instructions

• In a medium jug, weigh out the almond meal and flour and whisk to combine. Add the egg and milk and whisk until the mixture is mostly smooth. But don’t stress about getting it 100% lump-free.
• Add water and whisk again to combine.
• Heat a small (20 cm / 8in) frying pan on a medium high heat. When it’s hot add a splash of oil and then carefully use a bunched up piece of paper towel to wipe out most of the oil leaving a thin layer.
• Pour about 1/4 of the mixture into the pan and tilt the pan quickly in a circular motion so the batter covers the base of the pan.
• Cook the first side for 1-2 minutes.
• When the mixture is looking set on top and no longer wet, use a spatula to gently lift the side of the pancake. Slide the spatula under and flip over the pancake. If the pancake is stuck just remove from the heat and allow to cool and release for a few minutes before trying again.
• Return to the heat and cook on the second side for 20-30 seconds or until just browned.
• Tip the cooked pancake on a clean plate and repeat with oil and the remaining batter until you have 4-5 pancakes.
• Serve warm with your choice of pancake accompaniments.

Nutrition

Carbohydrates: 23g

Variations & Substitutions

Keto / ultra low carb – replace milk with water and flour with extra almond meal.

dairy-free -use any dairy-free milk or water.

nut -free – replace almond meal with flour – you may need some extra water.

gluten-free – replace flour with extra almond meal or your favourite gluten-free flour.

Low FODMAP – use lactose free milk or extra water and replace flour with rice flour – be prepared for more fragile pancakes.

more fancy / for entertaining – serve with a quick chocolate sauce (recipe here)

Waste Avoidance Strategy

almond meal / plain all purpose flour / brown sugar / maple syrup – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

milk – use for another meal.

berries – freeze them.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

Problem Solving Guide

bland –  add better accompaniments!

too lumpy –  whisking the flour and almond meal together first helps minimize lumps. As does stirring the egg and milk in before adding the water. I use a little wire whisk which works well.

sticking to the pan – getting the pan hot before adding the oil AND then allowing the oil to heat is essential for avoiding sticking. Using a non stick pan can help of course. If your first one sticks allowing the pan to cool for a few minutes is often enough to give it time to release.

falling apart / difficult to turn – this is a sign the pancake isn’t cooked enough on the first side. Leave for longer before trying to turn again.

Prepare Ahead

Not really – they’re best when hot from the pan. Although you can mix up the pancake batter ahead and keep in the fridge for up to a day.Leftovers will keep in the fridge for up to 2 weeks or can be frozen.