Sweet And Spongy Badam Milk Pancakes Recipe
I absolutely love this recipe because it brings a delightful twist to classic pancakes with the subtle, nutty flavor of almond flour and extract—total breakfast goals! Plus, they’re super easy to whip up and make my weekends feel oh-so-satisfying with that perfect drizzle of honey or maple syrup on top. 🍯🥞
I enjoy taking classic recipes and making them healthier, and my Sweet and Spongy Badam Milk Pancakes are no exception. A mix of all-purpose and almond flour makes these pancakes wonderfully textured and just the right amount of nutty.
With almond milk and sliced almonds, they carry a boatload of “nutty” nutrients, the kind that help keep you going until lunchtime. And while I wouldn’t dare call them “sugar-free,” they feature a minimal amount of natural sweetener that lets the warm, nutty flavors of the pancakes shine through.
Ingredients
All-Purpose Flour:
A key part of numerous formulations, offers framework and starch.
Almond Flour:
Imparts a flavor reminiscent of nuts, provides salutary lipids, and heightens the protein level.
Sugar:
Makes the pancakes sweet, gives them a caramelized texture when cooked.
Milk:
Delivers the richness and vital nutrients such as calcium and vitamin D.
Unsweetened Almond Milk:
Adds a nutty flavor, is low in calories, and offers a good source of vitamin E.
Egg:
Provides richness, serves as a binding agent, and furnishes protein.
Melted Butter:
Boosts taste and wetness, enriches the pancake batter.
Almond Extract:
Strengthens the flavor of the almond and imparts aromatic notes.
Sliced Almonds:
Offer a pleasing mouthfeel, nourishing omega-3 fats, and a dash of panache.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tablespoon melted butter
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
- Honey or maple syrup, for serving
Instructions
1. In a big mixing bowl, combine the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt; whisk together well.
2. In another little bowl, whisk the egg and then mix in the milk, almond milk, melted butter, and almond extract until everything is well incorporated.
3. Slowly add the moist components to the dry mixture, stirring lightly until the batter is smooth and free of lumps. It should look and feel like cake batter. If you have a large enough bowl, you can mix right in the bowl with the beater. If not, do not hesitate to wash and dry the mixing bowl, along with the beater.
4. Let the batter rest for about 5 minutes, allowing the baking agents to activate.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet, leaving room for the pancakes to spread.
7. Sauté until the surface of the pancakes begins to bubble and the edges appear to be set, 2 to 3 minutes.
8. Pancakes should be flipped with care and cooked for an additional 1-2 minutes until they are golden brown and completely cooked through.
9. Complete the process with the leftover batter, greasing the skillet as necessary.
10. The pancakes should be served warm, with sliced almonds, drizzled with honey or maple syrup, and a smile.
Equipment Needed
1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick skillet or griddle
7. Spatula for flipping
8. Ladle or measuring cup (1/4 cup size) for pouring batter
9. Spoon for stirring
10. Bowl scraper or spatula for scraping batter (optional)
FAQ
- Can I substitute the all-purpose flour with a gluten-free option?Indeed, you can substitute all-purpose flour with a 1:1 gluten-free flour blend to create a gluten-free version of these pancakes.
- Is it possible to make these pancakes without eggs?You can substitute a flaxseed egg for the regular egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for a few minutes.
- What can I use instead of almond flour?Almond flour can be replaced with a larger amount of all-purpose flour, but the pancakes are really enhanced by the unmistakable nuttiness and richness that the almond flour provides.
- How can I make these pancakes dairy-free?To prepare the pancakes without dairy, use an alternative plant milk for the regular milk and a vegan margarine or coconut oil to replace the butter.
- Can I make the batter in advance?For the best texture, use the batter as soon as it is made. If that isn’t possible, place the batter in the refrigerator. When you’re ready to use the batter, give it a gentle stir if it has thickened and then use it as you would have before it went into the fridge.
- How do I ensure the pancakes are fluffy?Do not overmix the batter, or you will create dense pancakes. Pancakes have an ideal texture when the batter is mixed until just combined.
- What toppings pair well with these pancakes?Besides honey or maple syrup, fresh berries, whipped cream, or a dusting of cinnamon can take these almond-flavored pancakes to the next level.
Substitutions and Variations
1 cup all-purpose flour – can be substituted with 1 cup whole wheat flour, which provides a nuttier flavor.
1/4 cup almond flour – switch it with 1/4 cup oat flour for a varied texture.
1 tablespoon sugar – replace with 1 tablespoon honey or maple syrup to achieve a naturally sweet flavor.
1 cup milk – for extra tanginess, substitute with 1 cup buttermilk.
1 egg—substituted with 1/4 cup unsweetened applesauce for a vegetarian option.
Pro Tips
1. Temperature Control: Ensure your skillet or griddle is properly heated before adding the batter. Too cold, and the pancakes won’t rise properly; too hot, and they’ll burn before cooking through. A medium heat setting usually works best.
2. Batter Consistency: If the batter is too thick, add a little more milk to achieve the right consistency. It should pour easily but not be runny. Consistency is crucial for well-shaped pancakes.
3. Resting the Batter: Allowing the batter to rest is key. This step lets the gluten relax and the baking powder and baking soda activate, resulting in fluffier pancakes.
4. Even Sizing: Use a measuring cup or ladle to pour the batter onto the skillet. This will help you make uniform-sized pancakes, which look more appealing and remove any guessing about cooking times.
5. Almond Garnish: Toast the sliced almonds in a dry pan for 1-2 minutes until lightly golden to enhance their nutty flavor before using them as a garnish. This adds an extra depth of flavor and a lovely crunch.
Sweet And Spongy Badam Milk Pancakes Recipe
My favorite Sweet And Spongy Badam Milk Pancakes Recipe
Equipment Needed:
1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick skillet or griddle
7. Spatula for flipping
8. Ladle or measuring cup (1/4 cup size) for pouring batter
9. Spoon for stirring
10. Bowl scraper or spatula for scraping batter (optional)
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tablespoon melted butter
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
- Honey or maple syrup, for serving
Instructions:
1. In a big mixing bowl, combine the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt; whisk together well.
2. In another little bowl, whisk the egg and then mix in the milk, almond milk, melted butter, and almond extract until everything is well incorporated.
3. Slowly add the moist components to the dry mixture, stirring lightly until the batter is smooth and free of lumps. It should look and feel like cake batter. If you have a large enough bowl, you can mix right in the bowl with the beater. If not, do not hesitate to wash and dry the mixing bowl, along with the beater.
4. Let the batter rest for about 5 minutes, allowing the baking agents to activate.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet, leaving room for the pancakes to spread.
7. Sauté until the surface of the pancakes begins to bubble and the edges appear to be set, 2 to 3 minutes.
8. Pancakes should be flipped with care and cooked for an additional 1-2 minutes until they are golden brown and completely cooked through.
9. Complete the process with the leftover batter, greasing the skillet as necessary.
10. The pancakes should be served warm, with sliced almonds, drizzled with honey or maple syrup, and a smile.