Almond Croissant Pancakes (Gluten Free)
Why choose between a buttery almond croissant and a plate of pancakes when you can have both? These Almond Croissant Pancakes are the ultimate fusion—fluffy, gluten-free pancakes with a swirl of homemade frangipane filling, giving you all the nutty, sweet goodness of a bakery-fresh croissant in pancake form. They are truly irresistible and perfect for a weekend brunch or holiday get-together!
Equipment
- kitchen scale (optional)
- 1 medium bowl
- 2 large bowls
- whisk
- hand or stand mixer
- piping bag or ziplock bag
- griddle pan or electric griddle
- spatula
Ingredients
For the Pancake Batter:
- 2 large eggs
- 1 ½ cups milk of choice (355ml, I used 2%)
- ¼ cup unsalted butter melted & cooled (56g)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups gluten free 1-to-1 flour (240g, or AP flour)
- ¼ cup unflavored collagen peptides (20g, optional)
- 3 tbsp cane sugar (38g)
- 4 tsp baking powder
- pinch of kosher salt
For the Frangipane Filling:
- ¼ cup unsalted butter softened (56g)
- ¼ cup cane sugar (50g)
- 1 large egg
- 1 tsp almond extract
- ¾ cup + 2 tbsp almond flour (85g)
- pinch of kosher salt
Instructions
- First, whisk together eggs, milk, melted & cooled butter, vanilla and almond extracts in a medium bowl until combined. Then, in a large bowl, whisk together the flour, collagen (if using), sugar, baking powder and salt. Pour wet ingredients into dry ingredients and switch to a spatula to stir until just combined. It's okay if there are clumps! Allow batter to rest for ~15 minutes, while you prepare the frangipane filling and heat up the pan.2 large eggs, 1 ½ cups milk of choice, ¼ cup unsalted butter, 1 tsp vanilla extract, 1 tsp almond extract, 2 cups gluten free 1-to-1 flour, ¼ cup unflavored collagen peptides, 3 tbsp cane sugar, 4 tsp baking powder, pinch of kosher salt
- In a large bowl or the bowl of a stand mixer, add the butter and sugar. Beat until combined (about 1 minute). Then, add in egg and almond extract and beat again. Finally, add in the almond flour and salt, and beat again until combined. Transfer frangipane to a piping bag or a ziplock bag with one of the corners cut off.¼ cup unsalted butter, ¼ cup cane sugar, 1 large egg, 1 tsp almond extract, ¾ cup + 2 tbsp almond flour, pinch of kosher salt
- Bring a griddle pan to medium-low heat or an electric griddle to about 350F. Once thoroughly pre-heated, grease with butter. Then, scoop out ¼ cup of batter per pancake. Add the frangipane swirl starting at the middle of the pancake and going out the edge, pushingly slightly into the batter so it's not raised off the pancake too much. You may have extra frangipane filling.
- Allow the pancakes to cook for about 3-4 minutes, or until bubbles appear on the surface and the bottom is golden. Then flip and continue cooking for about 3 more minutes, or until golden. Optionally, top with powdered sugar and/or maple syrup. Enjoy!
Video
Notes
GENERAL NOTE: For recipes like this, I highly recommend using a digital kitchen scale if you have one as it will yield the most accurate results. If you don't have one, you can measure in cups, but be sure to use the spoon and level method to ensure that you don't over-measure your flour and dry ingredients. NUTRITION INFO: It's difficult to accurately estimate the nutrition info per pancake as you most likely will have extra frangipane filling, depending upon how much you add to each pancake and how many pancakes you get out of the batter.