Almond Flour Pancakes
Almond Flour Pancakes are a fluffy and delicious breakfast option, offering a gluten-free twist on the classic pancake with a nutty flavor and high protein content.
Ingredients
For the pancakes
- 1 cup almond flour
- 2 large eggs
- 1/4 cup almond milk (or any milk of choice)
- 1 tbsp honey or maple syrup
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
Preparation
- In a medium bowl, combine the almond flour, baking soda, and salt. Whisk together until well combined.
- In another bowl, whisk together the eggs, almond milk, honey (or maple syrup), and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, and stir until just combined. Be careful not to overmix—the batter should be slightly thick but pourable.
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray for added flavor.
- Pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles start forming on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Stack your pancakes high and top with your favorite toppings.
Notes
Be gentle with the batter to avoid tough pancakes. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.