In many Jewish households, cholent is a Saturday lunch staple. Each family has a distinctive cholent. It took me twelve years to create this dish, and it contains tips I picked up from ten different households. Cholent is an experimental substance. Soy sauce, honey, Mrs. Dash®, paprika, or leftover beef gravy are a few intriguing additives you might want to give a try.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 pancakes |
Ingredients
- 1 cup almond flour
- ¼ cup water
- 2 eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil, or as needed
Instructions
- Whisk together almond flour, water, eggs, maple syrup, and salt in a large bowl until smooth.
- Heat oil on a griddle over medium heat.
- Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until bottoms are browned, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 181 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Probably the best almond flour pancake recipe I’ve come across. Easy to prepare and enjoy.
This is my new favorite delicious go-to pancake. I added a good shake of cinnamon to the dry mix and added butter to the pan instead of oil. made it pretty much according to the recipe- added just a splash more water to get it to good pancake batter consistency. Weighed the almond flour. Super easy and delicious.
This is a great way to make pancakes. I added cinnamon and used 2 “flax eggs”, and a teaspoon of avocado oil…turned out great as a vegan breakfast. Next time I will double the recipe! Thank you♥
Made these they were like glue. Stuck to the spoon not good taste won’t. Make again
The pancakes were delicious.
I loved this recipe. I like the egg flavor. The only change I made was using unrefined coconut oil in the recipe and on the griddle.
The recipe was very delicious. I am diabetic and I am so happy I can eat almond flour pancakes!
Made these pancakes. Only complaint is the batter was too thick. At least for the 1st try. I added some extra water and that helped. Definitely recommend. Super quick and delicious recipe.
Made according to original directions. Would definitely add cinnamon and vanilla next time.
These pancakes ended being pretty dry and dense. If I make these again I’ll add a little more water and some baking powder and sift the almond flower. Otherwise, these are pretty good.
These were incredible, light and thin with so much flavor. I added cinnamon to the batter. SO good, would make again and again
These are delicious. When we make these, we make them silver dollar size. These also freeze very well.
I loved this recipe. Turned out exactly right. Will definitely make these again. My stove is old, so some patience required in waiting for pancakes to brown.
It was good but for some reason mine was falling apart. Like too crumbly. I substituted maple syrup with a little extra liquid and some brown sugar and added cinnamon. I think next time I’ll add some vanilla to add some flavor. Also whicked the egg whites to make it fluffy instead of dense.
I was very good
I’ve tried fancy gluten free pancake mixes that were not as delicious as these. I used Walmart brand almond flour. Avocado oil and the maple syrup sweetener. Ate with side of sliced banana. Way better than those mixes! Browned up perfect, again I used Avocado oil for the cooking oil, flipped perfect and stayed together. Yummy.
I make this often. Half recipe since I’m only one eating it. One big pancake is sufficient and delicious. I omitted the salt just because I don’t like salt, didn’t feel the need for it. For me and my taste buds it’s just right.
So I made an account just to leave a review and this was my first experience with almond flour. I made this recipe twice. First time as directed but my syrup was the keto monk fruit syrup and you smell that syrup all day. Yes these are more dense but that was expected and they refrigerated well. Tasted fine though I had to limit myself due to being on a keto diet. Second time I replaced the syrup with two packets of stevia in the raw, and it made the batter thicker. They cooked just fine but may need to add more fluid of some sort to allow the batter to make a thinner pancake as I ended up with fewer that were very thick but cooked very well with the pan covered. Still tasted just fine but didn’t have that monk fruit taste Or smell I had the first time. I also ended up with fewer pancakes. So next time I will add more fluid and keep with the sugar substitute instead of syrup. This recipe works for me as a great base.
I really liked this! I suggest blueberries, because fruit seems like a really good compliment to these pancakes. I had just butter and syrup and…yum!
I love how very easy this was to mix and make. The pancakes were yummy and it’s so nice to have an alternative for higher protein pancakes.
good taste, crumbly. needs binder.