Comments on: Almond Flour Pancakes

By: Kate

Kate — Tue, 13 Aug 2024 19:06:38 +0000

In reply to Sheila. That's great to hear, Sheila!

By: Sheila

Sheila — Tue, 13 Aug 2024 00:46:38 +0000

These are fantastic pancakes. The texture is quite different from a standard pancake but absolutely delicious. I didn’t use the cinnamon or almond essence, just the vanilla. I served them with sliced peaches and plain yogurt. They were quite sweet enough without needing any additional maple syrup. I’ll definitely make them again

By: Lara

Lara — Fri, 02 Aug 2024 18:15:45 +0000

Delicious! Perfect change from salads for dinner during this hot weather. I sub in olive oil and only 1 T maple syrup and 1/4 t salt.

By: Irene

Irene — Sat, 27 Jul 2024 13:59:58 +0000

These have to be thoroughly cooked to taste good otherwise they taste very grainy ( they were probably slightly undercooked) even though I used the fine blanched almond flour. They do tend to burn easily so I didLower the heat like you recommended and cooked them longer which helped a lot, second batch was much better.
There was no picture to look at , I don’t know why it didn’t come through, so I had to guess about the consistency of the batter. I got it to a slow pour.

By: Kate

Kate — Wed, 24 Jul 2024 11:53:01 +0000

In reply to Chase. I'm sorry to hear that, Chase. I appreciate your feedback.

By: Chase

Chase — Tue, 23 Jul 2024 13:09:00 +0000

Sadly my family and I did not like these. Weird texture.

By: Kate

Kate — Mon, 01 Jul 2024 16:56:53 +0000

In reply to Nathalie. Nathalie, that is so interesting! Thank you for your reply. I wonder if we'll ever see farine d'amande here in the U.S.—that sounds like a fun ingredient to play with.

By: Kate

Kate — Mon, 01 Jul 2024 16:55:28 +0000

In reply to Sara. Happy to hear it! Thank you, Sara!

By: Sara

Sara — Sun, 30 Jun 2024 14:54:04 +0000

I thought these were delicious. Definitely delicate to cook but they taste lovely. I ran out of maple syrup so used golden syrup and we ate them with strawberry jam.

By: Nathalie

Nathalie — Sat, 29 Jun 2024 14:21:59 +0000

In reply to Kate.

That IS interesting! I searched on the internet and it seems you are perfectly right about the difference between a nut meal and a nut flour – in the US at least.
I live in France, and we can find either « poudre d’amande » (available in every supermarket – the exact same as your almond flour) or « farine d’amande », which is a by-product in the production of almond oil (= what remains once you’ve extracted the oil, highly rich in proteins. You can find this in small family business websites or small oil factory shops).

Anyway: I still have to try this recipe!
Bye, Kate