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Gluten-Free Almond Flour Pancakes
Indulge in a stack of fluffy and delicious gluten-free pancakes made with almond flour and topped with fresh fruits and a drizzle of maple syrup. Perfect for a weekend breakfast or brunch, these pancakes are a great option for those with gluten intolerance or sensitivity. With a delicate almond flavor and a soft texture, these pancakes are sure to please. This recipe is also dairy-free and can be easily made vegan by substituting the eggs with a flax egg or mashed banana.
Time Cook
20
Level
Beginner
Calories
320
Allergens
Almonds, Eggs, Gluten
Ingredients
1 1/2 cups cups
Almond Flour
180 Calories
1/4 cup cups
Granulated Sugar
100 Calories
2 large eggs
Eggs
140 Calories
1 cup cups
Almond Milk
30 Calories
2 tablespoons tablespoons
Melted Coconut Oil
140 Calories
1 teaspoon teaspoons
Vanilla Extract
5 Calories
1/4 teaspoon teaspoons
Salt
1 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the almond flour, sugar, and salt. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. The batter should still be slightly lumpy.
2
Heat a non-stick skillet or griddle over medium heat. Grease the skillet or griddle with a small amount of coconut oil or cooking spray. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
3
Serve the pancakes warm with a drizzle of maple syrup and a sprinkle of powdered sugar. You can also top them with fresh fruits, whipped cream, or a dollop of yogurt.
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