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3.99
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75
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Almond Flour Pancakes
These almond flour pancakes are perfectly fluffy, naturally gluten-free and so easy to make. Stack them up and top with maple syrup and fresh berries for a delicious breakfast the whole fam will love!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
5
Author:
Brittany Mullins
Ingredients
2
large eggs
at room temp
¼
cup
almond milk
plus 1-2 teaspoons more, if needed
½
Tablespoon
maple syrup
optional
1
Tablespoon
melted coconut or avocado oil
1
teaspoon
vanilla extract
1
cup
packed fine blanched almond flour
1
teaspoon
baking powder
½
teaspoon
cinnamon
¼
teaspoon
sea salt
Butter, oil or cooking spray for the pan
Toppings: maple syrup, fresh berries, bananas, etc.
Instructions
Whisk together wet ingredients.
Add dry ingredients and stir until just combined.
Use ¼ cup to measure batter onto a greased skillet or griddle over medium heat.
Cook for about 2-3 minutes until bubbles start to form and edges are cooked.
Use a spatula to flip pancake and cook for about 2 more minutes until golden brown. Remove from heat and continue with the remaining batter.
Top with maple syrup and fresh berries for serving.
Nutrition
Serving:
2
pancakes
|
Calories:
414
kcal
|
Carbohydrates:
12
g
|
Protein:
14
g
|
Fat:
34
g
|
Saturated Fat:
8
g
|
Cholesterol:
148
mg
|
Sodium:
506
mg
|
Fiber:
6
g
|
Sugar:
4
g