Almond Flour Pancakes
Jeanine Donofrio · loveandlemons.com · 2020 · 2
Against 802 pancake recipes
Less liquid than 99% of recipes and more egg than 91%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 99% of recipes: 48% of the flour weight against the typical recipe's 159%, about half as much.
- More egg than 91% of recipes: 78% of the flour weight against the typical recipe's 40%, about twice as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- Less leavening than 80% of recipes: 3.6% of the flour weight against the typical recipe's 5.4%.
Ingredients (7)
- 1⅓ cups blanched almond flour* (spooned and leveled (see note))≈ 128 g
- 1 teaspoon baking powder≈ 4.6 g
- ¼ teaspoon sea salt≈ 1.5 g
- ¼ cup almond milk (plus more if needed)≈ 61 g
- 2 large eggs≈ 100 g
- 1 tablespoon pure maple syrup (plus more for serving)≈ 20 g
- 1 teaspoon vanilla extract≈ 4.2 g
flour 128 gbatter 319 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid48% · 0th percentile · median 159%
- Egg78% · 91st percentile · median 40%
- Sugar16% · 49th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening3.6% · 19th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
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