Name: Almond Flour Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: . Dry Ingredients; 1⅓ cups blanched almond flour (spooned and leveled); 1 teaspoon baking powder; ¼ teaspoon sea salt; . Wet Ingredients; ¼ cup almond milk ((plus more if needed)); 2 large eggs; 1 tablespoon pure maple syrup ((plus more for serving)); 1 teaspoon vanilla extract; Extra-virgin olive oil ((for the pan))

These Almond Flour Pancakes are a deliciously wholesome breakfast option that everyone will love! Made with simple ingredients, they’re gluten-free, fluffy, and perfect for a cozy morning.

Tips for the Perfect Pancakes

Make sure to spoon and level your almond flour for the best results! This part’s so satisfying when you see those fluffy pancakes come to life.

Serving Suggestions

Top them off with your favorite fruits or a drizzle of extra maple syrup. Trust me, you’ll love it!

Ingredients

Dry Ingredients:
1⅓ cups blanched almond flour (spooned and leveled)
1 teaspoon baking powder
¼ teaspoon sea salt
Wet Ingredients:
¼ cup almond milk ((plus more if needed))
2 large eggs
1 tablespoon pure maple syrup ((plus more for serving))
1 teaspoon vanilla extract
Extra-virgin olive oil ((for the pan))

Instructions

Prepare the Dry Ingredients:
Step 1

- Mix Dry Ingredients: In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
Prepare the Wet Ingredients:
Step 2

- Mix Wet Ingredients: In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
Combine Ingredients:
Step 3

- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
Cook the Pancakes:
Step 4

- Heat Skillet: Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
Serve:
Step 5

- Enjoy!: Serve with maple syrup.

Nutrition

Calories: 150, Fat: 10g, Carbs: 12g, Protein: 6g

Cooking techniques

Whisking and careful cooking are key to getting these pancakes just right. Low and slow is the way to go!

Variations or substitutions

Try adding blueberries or chocolate chips to the batter for a fun twist!

Storage tips

Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze them for future breakfasts!

Notes

These pancakes are gluten-free, making them a great option for those with dietary restrictions.