These fluffy almond flour pancakes are a delicious and healthy alternative to traditional pancakes. Perfect for breakfast or brunch, they are gluten-free and packed with flavor!
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Coconut oil or butter, for cooking
Instructions
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Prepare the Batter:
- In a medium mixing bowl, combine the almond flour, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, beat the eggs. Add the almond milk, honey (or maple syrup), and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
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Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface.
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Cook the Pancakes:
- Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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Serve:
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter. You can add more oil or butter to the skillet as needed.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.
Tips
- For added flavor, consider mixing in some cinnamon or nutmeg to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave before serving.
Enjoy your delicious almond flour pancakes!
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