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Almond Flour Pancakes Recipe

Author: Zaina Hill
Light and fluffy pancakes made with almond flour, perfect for a gluten-free breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 pancakes
Calories 150 kcal

Ingredients
  

  • 1 cup Blanched almond flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Fine sea salt
  • 2 large Eggs
  • 2 tablespoons Maple syrup
  • 2 tablespoons Olive oil
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Almond milk or water

Instructions
 

  • Preheat your skillet over medium-low heat.
  • In a large bowl, whisk together the almond flour, eggs, maple syrup, olive oil, baking powder, vanilla extract, and salt until smooth.
  • If the batter is too thick, add almond milk or water gradually to reach your desired consistency.
  • Lightly grease the skillet with butter or spray oil.
  • Scoop out a scant ¼ cup of batter and pour it into the skillet.
  • Cook for about 3 minutes until bubbles form around the edges, then flip and cook for an additional 2 to 3 minutes until golden brown.
  • Repeat with remaining batter, adjusting heat as necessary.
  • Serve pancakes warm, topped with favorite ingredients like fruit, syrup, or nut butter.

Notes

  • Let the batter rest for a few minutes before cooking for a better texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 2g
Keyword Almond Flour, Pancakes
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