Name: Almond Flour Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups Super-fine blanched almond flour; 2 pcs Large eggs; 0.5 cup Unsweetened almond milk; 2 tbsp Maple syrup or monk fruit sweetener; 1 tsp Baking powder; 1 tsp Vanilla extract; 0.25 tsp Sea salt; 1 tbsp Coconut oil or butter for the pan

"These golden-brown almond flour pancakes are incredibly light, fluffy, and naturally gluten-free. Infused with a hint of vanilla and a touch of sweetness, they provide a satisfying, protein-packed start to your morning without the heavy carb slump."

1 Ingredients

Qty	Item
2 cups 200 g	Super-fine blanched almond flour
2 pcs 2 pcs	Large eggs
0.5 cup 120 ml	Unsweetened almond milk
2 tbsp 30 ml	Maple syrup or monk fruit sweetener
1 tsp 5 g	Baking powder
1 tsp 5 ml	Vanilla extract
0.25 tsp 1.5 g	Sea salt
1 tbsp 15 ml	Coconut oil or butter for the pan

2 Instructions

Step 1. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined and free of lumps.

Step 2. In a separate bowl, whisk the eggs then stir in the almond milk, sweetener, and vanilla extract.

Step 3. Pour the wet ingredients into the dry ingredients and whisk until a smooth, thick batter forms. Let the batter rest for 5 minutes to allow the flour to hydrate.

Step 4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter.

Step 5. Scoop about 3 tablespoons of batter per pancake onto the skillet. Spread slightly with the back of a spoon if needed to form circles.

Step 6. Cook for 3-4 minutes until the edges look dry and bubbles appear on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.

Step 7. Serve immediately with your favorite toppings like fresh berries, nut butter, or sugar-free syrup.

·
Use 'super-fine' blanched almond flour rather than almond meal to ensure a light and fluffy texture.
·
Cook over medium-low heat; almond flour is sensitive to heat and can burn much faster than traditional wheat flour.
·
Don't skip the resting time! It helps the baking powder activate, resulting in thicker, taller pancakes.
·
If the batter becomes too thick while sitting, add a splash more almond milk to reach your desired consistency.

? Frequently Asked Questions

Can I make these pancakes vegan?

You can substitute the eggs with flax eggs, though the pancakes will be slightly denser and more delicate to flip.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days, or freeze in a single layer for up to 2 months.

Are these pancakes keto-friendly?

Yes, just ensure you use a keto-compliant sweetener like erythritol or monk fruit instead of maple syrup.

Why are my pancakes falling apart?

Almond flour lacks gluten, making them more fragile. Ensure the edges are fully set before flipping and use a wide spatula.

Visual Guide

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