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