Almond Fritters Recipe
These Almond Fritters are the perfect grain-free, weekend breakfast!
Removing grains from my eating plan is proving to be a considerable challenge. I never realized just how dependent on wheat I was. But with practice, every culinary skill can be mastered, it just takes time.
Learning to mix grain-free flours is my biggest hurdle. You see, I don’t want to give up things like pizza or muffins just because I’m grain free.
So this past weekend, I took my second shot at grain-free pancakes. I have to say that these are much better when baked than fried. The photo at the top here are the ones I made in the skillet.
The baked ones had a much better almond flavor and were far lighter in texture. So if you have the time on a weekend morning, I highly recommend baking them. But if not, cooking them on the stove top is yummy too.
These are great topped with maple syrup, a pat of butter and maybe even some fresh cut fruit. And if you leave out the vanilla, you could potentially even make a savory version. Melt a little cheese on a fritter and top with sauted mushrooms and onions. Yum!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
ALMOND FRITTERS RECIPE:
Clean Eating Almond Fritters
Ingredients
- 4 cups almond flour
- 6 large eggs (divided)
- 15 oz. can light coconut milk
- 2 tsp. pure vanilla extract
- 2 tsp. baking powder
Instructions
- Once your eggs are separated, put the egg whites in a large mixing bowl and beat until the whites form stiff peaks.
- Fold the egg whites into the batter until well combined, but don't over mix. The batter will be lumpy, but that's a good thing. You don't want to mix it smooth as you need the air in there.
- Cook with oil in a skillet or bake on parchment lined cookie sheets at 350 F. for approximately 20 minutes (time can vary, so watch your first batch)
- Serve with maple syrup or 100% fruit spread.
Are you doing well with removing grains? Do you notice more weight loss?
Amy – It’s been bumpy for me, but yes, I do notice a difference. I’m getting better at it, but it will take some time to make the switch. Especially since I’m working on a cookbook that is not grain free.
These look delicious! I’m curious about where you get your almond flour from. I haven’t been able to find it in any sort of bulk sizes, and I’m going through it pretty fast when I make baked good. Thanks!
Jenn – If I don’t buy it at Whole Foods, I make my own in the food processor using blanched, slivered almonds.
You can also make pizza crust from cauliflower (there are several recipes out there, just google it)
Marlene – Yes, I have a recipe for it on here. But mine turned out kinda soft. I need to work on it.
I’ve recently read another blog on the dangers of almond flour. I’ve been GF for a month and before then watched closely the intake of wheat products. It appears I have a gluten intolerance. What’s your take the scare tactic? I can look it up if you want the link. 🙂
Yesenia – I’ve never heard of any dangers with almond flour, so I’d have to read what you are talking about. Feel free to post the link here.
http://empoweredsustenance.com/avoid-almond-flour/
Thanks for your help. I read this and was confused since I too use almond flour. :/
Yesenia – I’ve also read her blog and I have to say that there are a lot of her ideas I do not agree with. Plus, I believe her blog is about what SHE is doing to heal HERSELF. This is great, except that you can’t apply everything she is doing and expect the same results. Every person is different.
Personally, I will continue to use almond flour. I think the important thing is being sure you get healthy almonds. Almonds that haven’t been fumigated. But beyond that, I don’t think I use it often enough to really cause a problem anyway. It is quite possible that coconut flour is healthier than almond flour as she says, but it all depends on how much you use it. Like any food, if you eat too much, you will have bad effects. Try stocking your kitchen with several different flours and use them all on a regular basis instead of sticking to just one. Variety is the best way to get good nutrition as far as I’m concerned. This is, of course, my own personal opinion which is all I can offer you here. If it’s a serious concern for any reason, I suggest talking to a registered dietitian. But otherwise, that’s my two cents on the subject for whatever it’s worth. I hope it helped.
Thank you so much- I agree too much of anything isn’t good! 🙂
What an amazing recipe! I appreciate all of the time, love and care put into this website/food and I have been experimenting and tweaking recipes from this site for quite some time. As a personal trainer, it can be trying to find recipes that fit with my lifestyle and my clients lifestyle. I certainly reference this to site to them and they have been very grateful!
Additions to this recipe:
-few drops of lemon juice
– 4 to 5 fresh blueberries to each fritter
-finely sliced raw almond
Again, thank you so much for all of your postings! (My favorite portion of this site is: I can start baking again, with a healthier version!)
-Jess 😀
Jessica – Nice additions! Yum! And thanks for sharing my blog! 😀
I have been trying to do less grains as well and I found a recipe for plantain pancakes in the blogosphere. I would definitely stick to this recipe to get your pancake fix!! The plantain ones have way too much of an egg like texture mixed with a banana taste. Not very appetizing.
Amy – Good to know! Thanks!
wow what a creative idea!never thought to make almond fritters! could you use these as both savoury and sweet ?
all your recipes amaze me! thanks so much!
Mikala – Probably, but I would think sweet would be best.
Do you know if these freeze well?
Christi – I haven’t tried, but if you packed them with some parchment in between and lay them flat, they may do okay.