Almond flour pancakes recipe

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Almond flour pancakes
(Image credit: TI Media Limited)
Serves4
SkillEasy
Preparation Time5 mins
Cooking Time20 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories601 Kcal30%
Sugar37.8 g42%
Fat42.3 g60%
Saturated Fat18.1 g91%
Salt0.12 g
Protein11.7 g23%
Carbohydrates38.8 g15%
Salt0.12 g

These delicious almond flour pancakes are topped with a whisky-infused caramel sauce.

It takes just 20 minutes to cook these mouthwatering pancakes. Topped with a sweet caramel drizzle made from golden syrup, light muscovado sugar and whisky. This flavour combo pairs perfectly with the nuttiness of the almond flour used in the pancakes as well as the citrus of the oranges to serve. Just like our classic pancake recipe (opens in new tab), these pancakes take just five minutes to prepare. This recipe serves four.

Ingredients

For the pancakes:

  • 100g almond flour
  • 2 eggs
  • 250ml milk
  • 45g golden syrup
  • 75g light muscovado sugar
  • 75g butter
  • 75ml double cream
  • 2-3tbsp whisky
  • 2 medium oranges, peeled, pith removed, sliced into rounds
  • Ice cream, to serve

WEIGHT CONVERTER

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Method

  1. Tip the flour into a bowl and make a well in the centre. Crack in the eggs and gradually pour in the milk. Beat with a hand whisk, incorporating all of the flour.
  2. To make the caramel, put the syrup, sugar and 30g of the butter in a pan and heat gently to melt. Let it bubble gently for 5 mins, then gradually pour in the cream and whisky, then mix well. Take off the heat.
  3. Melt a little butter in a frying pan, or griddle pan, and pour on small ladlefuls of the pancake batter, at a time. Cook for around 1-2 mins on each side, turning when bubbles appear.
  4. Add more butter as you need it and repeat to make more pancakes.
  5. Serve the pancakes filled with orange slices, drizzled with the caramel sauce and with ice cream, if you like.

Top tips for making almond flour pancakes

Our almond flour pancakes are best made and eaten on the same day. Leftover batter can be stored in the fridge for up to one day.

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Banana pancakes (opens in new tab)

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Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.