Description
Learn how to make the best almond flour pancakes – fluffy, light, and gluten-free. These pancakes are easy to whip up and perfect for a delicious breakfast or brunch!
Ingredients
Scale
For the Pancakes:
- 2 cups Blanched Almond Flour
- 1 tbsp Baking Powder
- Pinch of Sea Salt
- 1 tsp Ground Cinnamon (Optional)
- 1 cup Almond Milk
- 2 Eggs
- 2 tbsp Pure Maple Syrup
- 1 tsp Almond Extract
- Olive Oil for greasing
Instructions
- Mix the Dry Ingredients: Whisk almond flour, baking powder, salt, and cinnamon in a bowl.
- Whisk the Wet Ingredients: In a separate bowl, combine almond milk, eggs, maple syrup, and almond extract until frothy.
- Combine the Batter: Gently mix wet ingredients into the dry mix, adjusting consistency as needed.
- Prep the Pan: Heat a skillet with olive oil over medium-low heat.
- Cook the Pancakes: Pour ¼ cup batter per pancake, shaping gently and flipping when edges are set.
Notes
- For extra flavor, top with fresh berries, sliced bananas, or a dollop of yogurt.
- These pancakes freeze well for future quick breakfasts – just pop them in the toaster to reheat!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: almond flour pancakes, gluten-free pancakes, breakfast recipe, pancake stack, easy pancakes
