Luscious Almond Flour German Pancakes
Savor the incredible flavors of Luscious Almond Flour German Pancakes! This delightful low-carb breakfast option is perfect for those seeking nutritious, quick meals without compromising on taste. Made with high-quality blanched almond flour, this recipe utilizes KAL brand stevia extract for a touch of sweetness while keeping your glycemic levels stable. The addition of ascorbic acid, or fresh lemon juice, enhances the rise and texture, making these pancakes airy and delightful. Perfect for a hectic morning, they can be prepped in advance and stored in the refrigerator, ready to be enjoyed as a satisfying snack, topped with your favorite jam or cream cheese. Feel free to get creative; leave out the vanilla and add your favorite cheese for a savory twist, or enjoy it like focaccia! This is more than just a meal; it’s a fast and flexible culinary experience.
N/A
Servings
87.5
Calories
10
Ingredients
Ingredients
butter or coconut oil
2 tablespoons (melted)
salt (optional)
1/4 teaspoon (to taste)
baking soda
1/4 teaspoon
ascorbic acid or fresh lemon juice
1/4 teaspoon
blanched almond flour
2/3 cup
eggs
2 (whisked)
almond milk or non-dairy milk substitute
1/3 cup
vanilla extract (optional)
1/2 teaspoon
stevia powder or other sweetener
to taste
lemon rind (optional)
to taste
Instructions
1
Preheat your oven to 400°F (204°C). Place the butter or coconut oil in a 9-inch pie dish and put it in the oven to melt as it preheats.
2
In a medium mixing bowl, combine the dry ingredients: almond flour, baking soda, ascorbic acid, and salt (if using unsalted fat). Sweeten to taste with KAL stevia extract or your choice of sweetener, remembering that 2 scoops of stevia are equivalent to approximately 2 teaspoons of sugar.
3
In a separate bowl, vigorously whisk the eggs until frothy. Gradually add the almond milk (or your selected non-dairy milk) along with the optional vanilla extract and lemon rind, mixing well.
4
Once the butter or oil is melted, carefully remove the pie dish from the oven, swirling it around to coat the bottom and edges with grease.
5
With the oven-safe dish still hot, quickly pour the wet mixture into the dry mixture, whisking just until combined with no visible dry flour. Pour the batter immediately into the hot, greased pie dish.
6
Bake for approximately 12 minutes or until the center is set. Test for doneness by inserting a knife; it should come out slightly moist but free of batter.
7
Allow the pancakes to cool slightly before slicing. Serve warm, topped with jam, cream cheese, or any preferred topping.
Nutrition Information
6.25g
Fat
3g
Carbs
3g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Almond Flour German Pancakes?
They are a delightful low-carb, grain-free breakfast option made with blanched almond flour and baked in the oven for an airy texture.
Are these pancakes keto-friendly?
Yes, with only 3g of carbohydrates and 1.5g of fiber per serving, they are an excellent choice for a ketogenic diet.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses blanched almond flour instead of wheat-based flour.
What oven temperature is required?
The oven should be preheated to 400°F (204°C) before baking the pancakes.
How long do these pancakes take to bake?
The pancakes typically take approximately 12 minutes to bake or until the center is set.
What size baking dish should I use?
A 9-inch pie dish is recommended for this recipe.
Can I use coconut oil instead of butter?
Yes, you can use 2 tablespoons of either butter or coconut oil to grease the dish and add flavor.
What is the purpose of ascorbic acid in this recipe?
Ascorbic acid, or fresh lemon juice, acts as an acid to react with the baking soda, enhancing the rise and creating a lighter texture.
Can I substitute fresh lemon juice for ascorbic acid?
Yes, you can use 1/4 teaspoon of fresh lemon juice as a direct substitute for ascorbic acid.
How many eggs are needed for the batter?
This recipe requires 2 eggs, which should be whisked until frothy.
What type of milk is used?
The recipe calls for 1/3 cup of almond milk or any non-dairy milk substitute of your choice.
How much almond flour is in the recipe?
The recipe uses 2/3 cup of blanched almond flour.
Can I make a savory version of this pancake?
Yes, you can omit the vanilla and sweetener and add your favorite cheese to create a savory version similar to focaccia.
Which sweetener is recommended?
The recipe suggests using KAL brand stevia extract or your choice of sweetener to taste.
What is the calorie count per serving?
Each serving contains approximately 87.5 calories.
How much fat is in one serving?
Each serving contains 6.25g of fat.
How many net carbs are in these pancakes?
There are 1.5g of net carbs per serving (3g total carbohydrates minus 1.5g fiber).
How much protein does a serving provide?
Each serving provides 3g of protein.
Can I prepare the batter in advance?
Yes, they can be prepped in advance and stored in the refrigerator for a quick snack or meal.
How do I know when the pancakes are done?
Test for doneness by inserting a knife; it should come out slightly moist but free of raw batter.
Should the baking dish be hot when adding the batter?
Yes, you should pour the batter immediately into the hot, greased pie dish after removing it from the oven.
Is salt necessary in this recipe?
Salt is optional but recommended at 1/4 teaspoon if you are using an unsalted fat like coconut oil.
How much vanilla extract should I add?
You can optionally add 1/2 teaspoon of vanilla extract for extra flavor.
Can I add citrus flavor to the pancakes?
Yes, you can add lemon rind to the batter to taste for a refreshing citrus note.
What are some suggested toppings?
Popular toppings include sugar-free jam, cream cheese, or even savory options like cheese.
How do I achieve an airy texture?
Whisking the eggs until frothy and using the combination of baking soda and an acid like lemon juice ensures an airy result.
How much baking soda is used?
The recipe uses 1/4 teaspoon of baking soda.
Is this recipe suitable for meal prep?
Yes, the pancakes are very flexible and can be enjoyed warm or as a cold snack stored in the fridge.
What is the conversion for the stevia mentioned?
Approximately 2 scoops of the suggested stevia are equivalent to about 2 teaspoons of sugar.
Should I let the pancakes cool before slicing?
Yes, it is recommended to allow the pancakes to cool slightly before slicing and serving.