Description
A straightforward recipe for making light and fluffy pancakes using almond flour.
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- 1 tablespoon maple syrup or sweetener of choice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together the almond flour and baking powder.
- In a separate bowl, whisk the eggs, milk, maple syrup, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For thicker pancakes, let the batter rest for 5 minutes before cooking.
- If the batter seems too thick, add milk one tablespoon at a time until desired consistency is reached.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 10
- Cholesterol: 90
Keywords: almond flour, pancakes, gluten free, breakfast, quick, low carb