Almond flour pancakes

Different nut/grain/legume flours will give you different textures. Are you gluten free? There are some commercial mixes - like Red's all purpose - that work well.

Ok. I use almond meal in pancakes by substituting 1/4 of the flour with almond meal (which is coarser than almond flour). I haven't tried almond flour. (I have also succeeded with partial substitution of cashew flour in other items.) I use the buttermilk variant of the pancake recipe in "Joy of Cooking".

If you are cooking gluten-free, then use another neutral-flavored flour (eg: rice flour, which tends to be good in confections, or an all-purpose gluten flour mixture, not garbanzo-based flour, which has subtle flavor elements that tend to be better in savory dishes. Read ingredients on 'all-purpose' gluten free flours & consider this factor) and be sure to add xanthan gum according to the directions on the xanthan gum package, to play the role gluten would have played in holding the pancakes together.

Don't worry xanthan gum is just another vegetable derivative not an 'artificial' ingredient. It's expensive but you use it in spoonful increments so a small package lasts a long time.

I have found gluten-free flours to be extremely bland; the addition of a nut flour or meal to gluten free bread-like items (pancakes etc.) really punches up the flavor. Using a meal instead of a flour adds a bit of texture too.

Nut flours and meals sometimes have more innate oil than grain flours, so for some recipes you may have to decrease the added oil. You can only learn this by experimentation. I discovered oil content as an issue when I pulverized some walnuts to make walnut flour for use in chocolate chip cookies. (In that case since butter is a key structural ingredient, I found I had to increase the regular flour slightly to balance out the oil, rather than decreasing the butter. If I tried to replicate sans gluten, I'd use a bit extra rice-flour and xanthan gum.)

My favorite pancakes are skinny taste guiltless chocolate chip!!! So good, not gf, keep really well in the fridge, 97cal/ea, always makes exactly 10 like the recipe says it will.

This page might be helpful with figuring out substitutions in baking:

https://glutenfreegoddess.blogspot.ca/2008/12/baking-cooking-substitutions-for-gluten.html

(There are notes on "light", "medium" and "heavy" flours to help you decide which substitute to use in your recipe.)

Poopkh wrote: »

I wanted to try out coconut flour cause it was 60 calories per serving size rather than 160 for almond flour....I figured regular white flour is more than that tho too....

Regular flour is, I think, 110 calories for a serving (1/4 cup/30g) - I don't know how many grams your "serving" of almond flour is. Nuts are calorie dense so nut flours are likely to be fairly high in calories.

Take note of @ElizabethHanrahan 's comment regarding liquid when using coconut flour, though... it's not easy to just sub in that stuff in a recipe that's not specifically designed to use it. (I have a recipe for pumpkin brownies that uses a little coconut flour and they are awesome... can't taste the pumpkin at all, they just taste of chocolate and coconut. )

Just yesterday I tried the Delicious Low-Carb Almond Flour Pancakes from Allrecipes.com. Just add the title to the search page. I like crepe-like pancakes, very thin. These are the first I had tried, really like them. I also used Joseph's Maple syrup, soooo good. The syrup has maltitol. I suppose an alcohol sugar but one serving is 1/4 Cup for nine grams of carbs. I will be eating pancakes again, yeah! Or, for a healthier sweetness eat with fresh berries.