Almond Flour Pancakes
These fluffy almond flour pancakes are the perfect choice for a healthy gluten-free breakfast.
Ingredients
Ingredients
- 2 cups almond flour finely blanched
- 2 large eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 2 tablespoons maple syrup or monk fruit sweetener
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted butter or coconut oil plus more for greasing the pan
- Optional toppings: Fresh berries Greek yogurt, Maple syrup
Instructions
- In a medium bowl, whisk together the eggs, almond milk, maple syrup, vanilla bean paste, and melted butter until smooth.
- Add the almond flour, baking powder, and salt. Stir until a thick batter forms. Let rest for 2–3 minutes.
- Preheat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until edges look set and bubbles form. Flip and cook another 1–2 minutes.
- Serve warm with your favorite toppings.
Notes
- Letting the batter rest helps it thicken for fluffier pancakes.
- Use a non-stick skillet to prevent sticking.
- Use a non-stick skillet to prevent sticking.