Description
Fluffy, golden almond flour pancakes with a tender crumb and gentle nutty flavor, perfect for a gluten-free breakfast or brunch.
Ingredients
- Almond Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Eggs: 4 large
- Milk (dairy or non-dairy): 1/2 cup
- Maple Syrup or Honey: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Butter or Oil (for cooking): as needed
Instructions
- Preheat Your Equipment: Warm a non-stick skillet or griddle over medium heat.
- Combine Ingredients: In a bowl whisk together eggs, milk, maple syrup, and vanilla. In another bowl mix almond flour, baking powder, and salt. Pour the wet into the dry and stir until just combined, leaving the batter slightly lumpy.
- Prepare Your Cooking Vessel: Lightly grease the skillet with a thin layer of butter or oil so pancakes do not stick.
- Assemble the Dish: Spoon or pour about 1/4 cup of batter per pancake onto the hot skillet, spacing them evenly.
- Cook to Perfection: Cook until bubbles form and edges look set, about 2 to 3 minutes, then flip and cook the second side until golden brown, about 1 to 2 minutes more.
- Finishing Touches: Keep finished pancakes warm in a low oven while you cook the remaining batter and adjust heat as needed to avoid burning.
- Serve and Enjoy: Stack pancakes, top with maple syrup, fresh berries, or a dollop of yogurt and serve immediately.
Notes
- Do not overmix the batter for fluffier pancakes.
- Use medium heat to prevent burning the outside before the inside cooks.
- Let batter rest 5 minutes for slightly thicker pancakes.
- For extra fluff, separate eggs and fold whipped egg whites into the batter gently.
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 280
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 186 mg
Keywords: almond flour pancakes, gluten free pancakes, grain-free breakfast, almond pancakes, healthy pancakes