Recipe Summary

40 mins
1 hr

Almond Pancakes with Pear-Maple Compote


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt.

  • In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine.

  • Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.

Nutrition Facts (Almond Pancakes with Pear-Maple Compote)

309 calories; total fat 19g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 47mg; sodium 215mg; potassium 195mg; carbohydrates 31g; fiber 5g; sugar 22g; protein 9g; trans fatty acidg; vitamin a 85IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 10mcg; vitamin b12mcg; calcium 134mg; iron 2mg.