Almond Flour Pancakes
These Almond Flour Pancakes are light, fluffy, and packed with protein. Perfect for a gluten-free breakfast that everyone will love.
Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- 2 tbsp coconut oil or butter for cooking
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
- Prepare Wet Ingredients: In another bowl, beat the eggs, then mix in the almond milk, maple syrup (if using), and vanilla extract.
- Combine: Gradually pour the wet ingredients into the dry ingredients. Stir until well combined, but do not overmix.
- Heat the Pan: Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter
- Cook Pancakes: Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with your favorite toppings, like fresh fruit, almond butter, or a drizzle of maple syrup.
Notes
- For thinner pancakes, add a little more almond milk.
- Ensure the skillet is well-heated for evenly cooked pancakes.