Description
Fluffy Almond Flour Pancakes are a delightful gluten-free breakfast option that combines nutty flavor with lightness, perfect for any morning craving.
Ingredients
Scale
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 3/4 cup milk (dairy or non-dairy)
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract
Instructions
- Preheat a skillet over medium heat.
- In a mixing bowl, whisk together almond flour, baking powder, and salt until combined.
- In another bowl, mix eggs, milk, maple syrup (if using), and vanilla extract until smooth.
- Pour the wet ingredients into the dry mix and stir gently until just combined; do not overmix.
- Ladle batter onto the hot skillet; cook until bubbles form on the surface (about 3 minutes). Flip and cook for an additional 2 minutes or until golden brown.
- Serve warm, topped with maple syrup or fresh fruits as desired.
Notes
- For added flavor, consider incorporating blueberries or cinnamon into the batter.
- Store leftovers in an airtight container for up to three days; reheat in a microwave or toaster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Gluten-free
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg