Gluten-Free Almond Flour Pancakes
Delightful, fluffy pancakes made with almond flour, perfect for a gluten-free breakfast or brunch.
Ingredients
Pancake Base Ingredients
- 1 cup almond flour A nut-based flour that makes the pancakes gluten-free.
- 2 pieces eggs Provides binding and moisture; substitute with applesauce for vegan.
- 1/4 cup milk or non-dairy milk Use any preferred milk for a dairy-free option.
- 1 tablespoon honey or maple syrup Adds sweetness; substitute with stevia for a sugar-free option.
- 1 teaspoon baking powder Helps the pancakes rise.
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- as needed Butter or oil for cooking For frying the pancakes.
Instructions
Preparation
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, honey, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and mix until there are no visible dry spots.
Cooking
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Pour the batter onto the skillet to form pancakes of your desired size.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Stack the pancakes and serve with your favorite toppings such as fresh fruit, nut butter, or maple syrup.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze them with parchment paper in between. Reheat in a toaster or microwave.
Nutrition
Serving: 2gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 2gSodium: 150mgFiber: 4gSugar: 5g
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