Description
Perfect almond flour pancakes for a gluten-free & Paleo breakfast. Quick, easy recipe using simple ingredients for delicious, healthy morning meals.Â
Ingredients
Scale
- 2 cups blanched almond flour
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Fresh berries, for serving
Instructions
- In a medium-sized bowl, whisk the eggs, almond milk, maple syrup, oil, and vanilla extract together until smooth and well-combined.
- Add the almond flour, baking soda, and salt to the same bowl. Gently stir until a thick, uniform batter forms. Do not overmix.
- Place a non-stick skillet or griddle over medium heat. Add a little oil to coat the surface. Let it get hot.
- Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes, until bubbles form on the surface and edges look set.
- Carefully flip and cook for another 1-2 minutes until the other side is golden brown.
- Transfer pancakes to a plate and serve immediately with your favorite toppings.
Notes
These Amazing Almond Flour Pancakes are tender, fluffy, and the perfect gluten-free breakfast. Made in one bowl, they are easy to make and naturally nutritious.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes
- Calories: 280 calories
- Sugar: 6 grams
- Fat: 22 grams
- Carbohydrates: 12 grams
- Fiber: 4 grams
- Protein: 10 grams