At my house on Sundays, as often happens for many, it’s the day of slower rhythms, we get up later and have breakfast more leisurely. The choice of what to put on the table is also different and follows the rule of indulging in a little extra pampering! For example, I usually prepare all kinds of pancakes. But lately, even those have been more focused on satisfying without going overboard with calories. And so came the fit breakfasts and these almond pancakes with no added sugars. They are a breeze to make, I swear, and are suitable for anyone looking for a light breakfast, satisfying and without glycemic spikes. They are also gluten-free and suitable for a ketogenic diet thanks to a reduced carbohydrate content that benefits proteins. Beyond that, they are great with a light drizzle of agave syrup or a tablespoon of hazelnut spread and a handful of sliced almonds. Even just a sprinkle of confectioner’s sugar will do. We started our day on top, and I hope it can delight your taste too.
If you love pancakes, try these other alternative fit-style recipes for an explosion of flavors:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 5Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 cup almond flour
- 1 egg (medium)
- 2/3 cup almond milk (no added sugar)
- 1 teaspoon baking soda (leveled or baking powder)
- A few drops lemon juice
- 1 teaspoon ground cinnamon
- as needed extra virgin olive oil (for greasing)
- as needed agave syrup (or spreadable cream of choice)
- as needed almond flour
- A few sliced almonds
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Crepe pan
- 1 Paper towel
- 1 Spatula
Steps
Preparing these almond pancakes is quick and easy. In a bowl, whisk the egg with a hand whisk, beating it as you would for an omelette.
Now slowly add the almond milk* continuing to whisk.
Incorporate the almond flour and baking soda with a few drops of lemon juice**.
Mix one last time until you get a batter with a slightly grainy but homogeneous consistency.
Now heat a crepe pan or a non-stick skillet, lightly oil the surface, and remove excess with a kitchen paper towel. Pour a few ladles of batter at a time and cook over low heat for a couple of minutes or until a few bubbles appear on the surface (fewer than traditional pancakes).
At this point, flip them with a spatula and continue cooking for another minute.
Once cooked, stack them on a plate so they stay warm, and continue to cook the rest until all the batter is used.
Garnish with agave syrup or hazelnut spread and some sliced almonds if you like.
And voilà…the quick almond pancakes with no added sugar are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The quick almond pancakes with no added sugars can be prepared in advance and stored in the refrigerator for 1-2 days in suitable refrigeration containers.
Tips, notes, variations, and suggestions
🟣* Almond milk: beware of the type of almond milk, as it’s often sold sweetened in supermarkets, so if you’re following a low-calorie diet, make sure it’s unsweetened, or you can use the sweetened one but won’t be able to add sweeteners for garnishing like the agave syrup recommended in the recipe; another option, finally, could be making it at home with your own almonds or using a neutral plant-based milk like oat milk, preferably homemade.
🟣** No baking powder for these pancakes, but to make them fluffier, I’ve chosen to use baking soda activated with a few drops of lemon, but it’s entirely optional. Another way to achieve a fluffy texture would be to divide the egg yolk from the white and whip the latter to stiff peaks to then incorporate it into the batter last. It will require an extra step but will make a difference.
🟣Garnish with whatever your imagination suggests, Greek yogurt and fresh seasonal fruit, other types of spreads, etc., obviously in moderation.
🟣Also try the savory version by pairing them with avocado, arugula, and smoked salmon or anything else you like.
FAQ (Questions and Answers)
Can cow’s milk be used instead of almond milk?
They will have a less intense almond flavor, but it’s certainly possible.
