Strawberry Almond Flour Pancakes

Growing up, my weekends were often accompanied by the delightful aroma of pancakes wafting through the house. Nothing beats the joy of flipping golden-brown pancakes on a lazy Sunday morning. Today, I want to share a recipe that has become a personal favorite in our home: Strawberry Almond Flour Pancakes. These pancakes are not just a treat for the taste buds; they’re also a celebration of spring flavors with fresh strawberries and the nutty goodness of almond flour. When I first experimented with this combination, I was shocked at how deliciously fluffy and light they turned out. Each bite is a burst of sweetness from the strawberries, making them perfect for a joyful breakfast or brunch with loved ones.

Strawberry Almond Flour Pancakes Ingredients

To create the perfect Strawberry Almond Flour Pancakes, you need a combination of simple yet wholesome ingredients. Each component plays a vital role in achieving that mouthwatering flavor and texture. From the nutty almond flour to the fresh strawberries, these ingredients work together harmoniously to create a delightful breakfast treat.

• 2 eggs, slightly beaten
• ¾ cup unsweetened almond milk
• ½ cup fresh strawberries, thinly sliced
• ½ teaspoon pure vanilla extract
• ½ cup almond flour
• ¾ cup brown rice flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 cups heaping fresh ripe strawberries, chopped
• 2 tablespoons water
• 1 tablespoon honey

Cooking Instructions for Strawberry Almond Flour Pancakes

Making Strawberry Almond Flour Pancakes is an enjoyable process that brings the kitchen to life. The combination of fresh ingredients and joyful cooking will have you smiling as you create this dish. Follow these simple steps to bring your pancakes to perfection.

1. Begin by preparing the strawberry syrup. In a small saucepan, combine all the chopped strawberries, water, and honey. Bring the mixture to a full boil over medium heat. This step is crucial as it helps to release the natural sweetness of the strawberries and create a delicious syrup base.

2. Once boiling, reduce the heat to medium-low and let it simmer gently. Keep an eye on it, allowing the strawberries to soften and the juices to thicken—this should take about 10 minutes. The aroma will fill your kitchen!

3. After 10 minutes, remove the saucepan from the heat. Use a fine strainer to separate the juices from the strawberry pulp. Don’t be tempted to discard the pulp; it’s perfect for smoothies!

4. Set the syrup aside to cool slightly while you prepare the pancake batter. In a large mixing bowl, whisk together the eggs, almond milk, sliced strawberries, and vanilla extract until well combined. This mixture creates a lovely, creamy base for the pancakes.

5. Next, add the almond flour, brown rice flour, baking powder, and salt to the wet mixture. Stir until just combined. Be careful not to overmix; you want a few lumps for fluffy pancakes!

6. Heat a skillet over medium heat and add enough oil to coat the bottom. An even, well-heated skillet is key for achieving a golden brown color on your pancakes.

7. Using a measuring cup, pour about ¼ cup of the pancake batter onto the skillet. If you have a larger surface, you can comfortably cook three pancakes at once. Watch them closely as they cook.

8. Allow the pancakes to cook until you see small bubbles forming on the surface and the edges appear firm. This usually takes about 2 to 3 minutes. Once ready, carefully flip the pancakes using a spatula.

9. Cook the other side for an additional minute or two until they’re cooked through and golden brown. The texture should be fluffy and light.

10. Finally, serve your delicious pancakes hot with a generous drizzle of the strawberry syrup you prepared earlier. Don’t forget to add a dollop of butter on top for an extra treat!

Customization Ideas

One of the great things about Strawberry Almond Flour Pancakes is the endless possibilities for customization. Whether you want to tweak the flavors or try different toppings, here are some ideas to inspire your culinary creativity.

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: For longer storage, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to three months.
• Variations: Experiment with different fruits! Blueberries, raspberries, or even banana slices can make delightful variations to the traditional recipe.
• Sweetness Level: Adjust the amount of honey or substitute with maple syrup according to your preference.
• Nut Butters: Spread a layer of your favorite nut butter on top for added creaminess and flavor.
• Yogurt Topping: Serve with a dollop of Greek yogurt for a protein boost and added creaminess.
• Spices: Sprinkle in some cinnamon or nutmeg for a warm flavor that complements the strawberries.

Perfect Pairings for Strawberry Almond Flour Pancakes

Serving Strawberry Almond Flour Pancakes is all about creating a delightful experience for you and your guests. Here are some fantastic options to consider:

• Fresh Fruit: A side of mixed fresh fruit, like sliced bananas or vibrant blueberries, makes for a colorful and nutritious addition.
• Maple Syrup: Pair your pancakes with real maple syrup for that classic breakfast flavor that everyone loves.
• Yogurt: A scoop of creamy Greek yogurt drizzled with honey is not only delicious but also adds a lovely texture contrast.
• Breakfast Beverages: Complement your pancakes with a refreshing glass of fresh orange juice or a warm cup of coffee to elevate your breakfast experience.
• Nut Butters: A light spread of almond or peanut butter can add a satisfying creaminess that pairs beautifully with the strawberries.
• Occasions: These pancakes are perfect for special occasions like brunch with friends, Mother’s Day breakfast, or just a comforting Sunday morning at home.
• Seasonal Decor: Enhance your brunch table with spring flowers or fresh herbs to make the meal feel even more special.

FAQ

Conclusion

The Strawberry Almond Flour Pancakes bring together the best of both flavor and nutrition in a delightful breakfast option. Their fluffy texture combined with fresh strawberries makes for an unforgettable morning treat that everyone in your family will love. I encourage you to try this recipe and savor the taste of spring on your breakfast table. It’s a simple, healthy indulgence that you won’t want to miss!

Strawberry Almond Flour Pancakes

Indulge in the light and fluffy Strawberry Almond Flour Pancakes, bursting with fresh strawberry flavor. This easy weeknight breakfast is not only satisfying but also a healthier alternative. Discover how delightful mornings can be with this delicious recipe!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Large Pot
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 2 Eggs
• ¾ cup Almond Milk
• ½ cup Fresh Strawberries thinly sliced
• ½ teaspoon Vanilla Extract
• ½ cup Almond Flour
• ¾ cup Brown Rice Flour
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• 2 cups Fresh Ripe Strawberries heaping, chopped
• 2 tablespoons Water
• 1 tablespoon Honey

Instructions

 

• In a small saucepan, combine all the chopped strawberries, water, and honey. Bring the mixture to a full boil over medium heat.
• Once boiling, reduce the heat to medium-low and let it simmer gently. Keep an eye on it, allowing the strawberries to soften and the juices to thicken—this should take about 10 minutes.
• After 10 minutes, remove the saucepan from the heat. Use a fine strainer to separate the juices from the strawberry pulp.
• Set the syrup aside to cool slightly while you prepare the pancake batter. In a large mixing bowl, whisk together the eggs, almond milk, sliced strawberries, and vanilla extract until well combined.
• Add the almond flour, brown rice flour, baking powder, and salt to the wet mixture. Stir until just combined.
• Heat a skillet over medium heat and add enough oil to coat the bottom.
• Using a measuring cup, pour about ¼ cup of the pancake batter onto the skillet.
• Allow the pancakes to cook until you see small bubbles forming on the surface and the edges appear firm. This usually takes about 2 to 3 minutes.
• Carefully flip the pancakes using a spatula. Cook for an additional minute or two until they’re cooked through and golden brown.
• Serve your delicious pancakes hot with a generous drizzle of the strawberry syrup.

Notes

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: For longer storage, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to three months.
• Variations: Experiment with different fruits! Blueberries, raspberries, or even banana slices can make delightful variations to the traditional recipe.
• Sweetness Level: Adjust the amount of honey or substitute with maple syrup according to your preference.
• Nut Butters: Spread a layer of your favorite nut butter on top for added creaminess and flavor.

Keyword Almond Flour Pancakes, Breakfast Recipes, healthy pancakes, Strawberry Pancakes

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!