Description:

These almond flour pancakes are light, fluffy, and gluten-free. With a subtle sweetness and a satisfying, nutty flavor, they’re perfect for a wholesome breakfast. Serve them with your favorite syrup, fresh berries, or a dollop of yogurt for a delightful morning meal.

Cooking Equipment Needed:

  • Skillet or griddle Mixing bowls Whisk Measuring cups and spoons Spatula

Ingredients:

  • 1 1/2 cups almond flour
    1 tablespoon granulated sugar (or sweetener of choice)
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3 large eggs
    1/3 cup milk (dairy or non-dairy alternative)
    2 tablespoons melted butter or coconut oil, plus extra for cooking
    1 teaspoon vanilla extract

Cooking Time:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cooking Steps:

Mix Dry Ingredients: In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.

Combine Wet Ingredients: In another bowl, beat the eggs and then whisk in the milk, melted butter (or coconut oil), and vanilla extract.

Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken slightly, as the almond flour will absorb some of the liquid.

Heat the Skillet: Heat a skillet or griddle over medium heat and brush with a little butter or oil to prevent sticking.

Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until the edges begin to set and bubbles form on the surface of the pancake, about 2-3 minutes. Flip carefully with a spatula and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.

Serve Warm: Serve the pancakes warm, topped with your favorite syrup, fresh fruits, a sprinkle of powdered sugar, or a dollop of whipped cream or yogurt.
Serving Suggestions:

Maple Syrup: Drizzle generously with maple syrup for a classic pancake experience.

Fresh Berries: Top with a mix of fresh berries such as strawberries, blueberries, and raspberries for a refreshing and healthy addition.

Nut Butter: Spread almond butter or peanut butter over the warm pancakes for extra flavor and protein.

Greek Yogurt and Honey: A dollop of Greek yogurt and a drizzle of honey make for a delicious and slightly tangy topping combination.