Description
Enjoy a nutritious, gluten-free breakfast with these light and airy almond flour pancakes. Perfectly suited for low-carb lifestyles, this recipe utilizes the natural richness of almond flour and the lifting power of whipped eggs to create a flapjack that mimics the texture of traditional wheat-based versions. With a delicate, nutty flavor, these pancakes serve as a perfect clean canvas for your favorite breakfast toppings.
Ingredients
1 1/2 cups blanched fine-ground almond flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup unsweetened almond milk
3 large eggs, room temperature
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
Instructions
Whisk the almond flour, baking powder, and salt together in a large mixing bowl until fully combined and free of lumps.
Combine the almond milk, eggs, maple syrup, and vanilla extract in a separate medium bowl using a wire whisk.
Pour the liquid mixture into the dry ingredients and stir until the batter is smooth and well-combined.
Heat a non-stick skillet over low-medium heat.
Pour small portions of batter onto the skillet to form pancakes.
Cook until golden brown on the bottom and small bubbles appear on the surface.
Carefully flip the pancakes and cook the other side until golden and cooked through.
Notes
Ensure your baking powder is fresh to achieve maximum lift. Keep the heat low to allow the natural sugars in the almond flour to caramelize without burning. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 5
- Cook Time: 10
- Category: Gluten-Free Recipes
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 pancake
- Calories: 260
- Sugar: 3g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 140mg