Description
These nutrient-dense almond flour pancakes are the ultimate gluten-free breakfast, offering a soft, moist texture and a satisfying nutty flavor. By using finely ground blanched almonds instead of traditional wheat flour, this recipe provides healthy fats and protein to keep your energy stable all morning. They are naturally grain-free, perfect for paleo or ketogenic lifestyles, and come together in under twenty minutes. Serve these wholesome pancakes with fresh berries or a drizzle of your favorite syrup for a simple, delicious start to your day.
Ingredients
2 cups blanched almond flour
2 large eggs
1/4 cup unsweetened almond milk
1 tablespoon melted coconut oil
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 pinch sea salt
Instructions
In a large mixing bowl, whisk together the almond flour, baking powder, and salt.
Add the eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients.
Stir until the batter is smooth and well combined.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a little coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
Serve warm with your choice of toppings.
Notes
Keep the heat at medium-low to prevent the almond flour from browning too quickly before the center is cooked. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month.
- Prep Time: 5
- Cook Time: 12
- Category: Breakfast
- Method: Pan-searing
- Cuisine: Gluten-Free / Paleo