Description
Fluffy, gluten-free almond flour pancakes are the perfect start to your day. Quick to make and deliciously nutty, they’re ideal for breakfast or brunch.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/2 cup milk (or milk alternative)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp maple syrup (optional)
Instructions
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together eggs and milk until smooth. Add maple syrup if desired.
- Pour the wet ingredients into the dry mixture and gently fold until combined.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- Use room temperature eggs for fluffier pancakes.
- Avoid overmixing; lumps are fine!
- Let the batter rest for 10 minutes before cooking for lighter pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg