Fluffy Almond Flour Pancakes
If you're looking for some incredibly delicious almond flour pancakes, these are the ones for you! Bonus that they're gluten free, dairy free, grain free and low carb.
Servings: 5 pancakes
Calories: 196kcal
Ingredients
- 134 grams almond flour about 1 ⅓ cup
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup almond milk
- 2 large eggs
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, add the almond flour, baking powder, and salt. Mix well.
- In a 1 cup measuring cup or small bowl, add the milk, eggs, maple syrup and vanilla extract. Stir until combined.
- Add the liquid ingredients to the dry ingredients and stir until the batter is completely mixed.
- Set aside to rest for 10 minutes.
- Meanwhile, heat a flat bottom skillet to low-medium heat.
- When heated, spray the skillet with cooking spray and pour ¼ cup of pancake batter onto the skillet, spreading the batter slightly if needed.
- Cook for 5 minutes on each side.
- Remove and keep warm or serve immediately.
Notes
- This recipe uses almond flour, not almond meal.
- The almond milk may be substituted with coconut or oat milk.
- Make sure the ingredients are at room temperature and measure by weight where weight is given.
- The eggs can be substituted with an egg substitute listed here.
- Use pure maple syrup, not maple flavored.
- Use a heavy, high quality skillet to cook the pancakes otherwise the bottoms will brown too fast and the inside will not cook.
- For best results, cook the pancakes over low-medium heat. It's better to cook them slow and for longer time. This will also prevent the bottoms from burning.
- Pancakes store really well at room temperature for up to 2 days or freeze for longer storage. Defrost in the microwave and serve.
