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Almond Flour Pancakes


  • Author: Jam Scott
  • Total Time: 20 minutes
  • Yield: 6 small pancakes

Description

These Almond Flour Pancakes are light, fluffy, and naturally gluten-free with a delicious nutty flavor. Perfect for a cozy weekend breakfast or a make-ahead meal, they come together quickly and pair beautifully with both sweet and savory toppings.


Ingredients

1 cup almond flour (finely blanched)

2 large eggs

1/4 cup milk (almond, oat, or dairy)

1 tablespoon maple syrup or honey (optional)

1 teaspoon vanilla extract

1/2 teaspoon baking powder

Pinch of salt

Butter or oil (for cooking)


Instructions

  1. In a medium bowl, whisk almond flour, baking powder, and salt.
  2. In another bowl, beat the eggs. Add milk, maple syrup (or honey), and vanilla extract. Mix well.
  3. Combine the wet ingredients with the dry, stirring until just mixed. Let the batter rest for 5 minutes.
  4. Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges set.
  6. Flip and cook an additional 1–2 minutes until golden.
  7. Serve warm with your favorite toppings.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast