Delicious Almond Flour Pancakes for a Healthy Start

These almond flour pancakes are a gluten-free delight packed with healthy fats and proteins, perfect for a quick and nutritious breakfast.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups super-fine blanched almond flour use for best results
2 teaspoons baking powder for fluffiness
1/4 teaspoon sea salt elevates flavor
1 cup almond milk can substitute with any milk
2 large eggs for binding
2 tablespoons pure maple syrup adds sweetness
1 teaspoon vanilla extract for flavor
2 tablespoons extra-virgin olive oil for greasing

Equipment

medium bowl
small bowl
non-stick skillet

Method

Step-by-Step Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together almond flour, baking powder, and sea salt until well combined.
Combine the Wet Ingredients: In a separate small bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, gently stirring until just combined.
Heat the Skillet: Place a non-stick skillet over medium-low heat and grease it with olive oil.
Cook the Pancakes: Using a measuring cup, pour the batter onto the skillet and cook for 1-2 minutes until golden edges form.
Finish Cooking and Serve: Flip pancakes and cook the second side for 1-2 minutes, then serve warm.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For fluffy pancakes, do not overmix the batter. Use a spoon and level method for measuring almond flour.

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