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Fluffy Almond Flour Pancakes
Start your day with a stack of these fluffy almond flour pancakes that are not only gluten-free but also loaded with flavor! These pancakes are light and airy, making them the perfect base for a variety of toppings. Drizzle with pure maple syrup and top with fresh berries for a delightful breakfast experience. Originating from the versatile use of almonds in Mediterranean cuisine, these pancakes offer a delicious twist on the classic breakfast favorite while being a healthy alternative.
Ingredients
- Almond flour
- 1 cup
- Eggs
- 2 large
- Milk (dairy or plant-based)
- 1/2 cup
- Vanilla extract
- 1 teaspoon
- Baking powder
- 1 teaspoon
- Salt
- 1/4 teaspoon
- Fresh berries
- to taste (optional, for topping)
- Maple syrup
- to taste (optional, for serving)
Instructions
- In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs and then add the milk and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pancakes fluffy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface of the pancake.
- Carefully flip the pancake and cook for an additional 1-2 minutes, or until both sides are golden brown.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat with the remaining batter.
- Serve the pancakes warm, topped with a drizzle of maple syrup and a handful of fresh berries, if desired.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- You can also incorporate finely chopped nuts or chocolate chips for added texture.
- If the batter seems too thick, add a little more milk to reach your desired consistency.
Dietary Information
Servings: 4 (approximately 8 pancakes) Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 220 Fat: 15g Carbs: 10g Protein: 8g Sodium: 150mg Sugar: 2g
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