Description
Fluffy Almond Flour Pancakes are a delightful twist on your traditional breakfast, offering a light and airy texture with a nutty flavor. This gluten-free recipe is quick to make, perfect for busy mornings or leisurely weekends. Each stack of these golden pancakes pairs beautifully with maple syrup or fresh fruit, making them an indulgent yet wholesome choice that everyone will love.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Maple syrup (optional, for serving)
Instructions
- In a mixing bowl, combine almond flour and baking powder.
- In another bowl, whisk eggs, milk, and vanilla extract until smooth. Gradually add wet ingredients to dry ingredients until a thick batter forms.
- Heat a non-stick skillet over medium heat and lightly grease if desired.
- Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 3 minutes), then flip and cook until golden brown.
- Keep pancakes warm in a low oven while cooking the rest.
- Serve stacked high with maple syrup or fresh fruits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 230
- Sugar: 2g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 180mg
Keywords: For added flavor, sprinkle in cinnamon or swap some almond flour with coconut flour for a different texture. Leftover pancakes can be stored in an airtight container in the fridge for up to three days or frozen for later enjoyment.