Almond Flour Pancakes
There’s something undeniably delightful about waking up to a stack of warm pancakes, golden brown and ready to be drizzled with syrup. If you’re looking for a gluten-free option that doesn’t compromise on flavor or texture, Almond Flour Pancakes are your answer. These pancakes are fluffy, nutty, and incredibly satisfying, making them a perfect choice for a leisurely weekend breakfast or a quick weekday treat. Let’s dive into why these pancakes have become a favorite in kitchens everywhere.
Why Cooks Rave About It
One of the best things about Almond Flour Pancakes is their versatility. They are not only gluten-free, but they also pack a nutritional punch, offering healthy fats and protein thanks to the almond flour. Unlike traditional pancakes that can leave you feeling heavy, these pancakes provide sustained energy throughout the day. Plus, they’re incredibly easy to make, requiring just a few simple ingredients that you probably already have in your kitchen. Whether you enjoy them topped with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup, the possibilities are endless!
Ingredients at a Glance
- 1 cup blanched almond flour, spooned and leveled (see note)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup almond milk, plus more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- Extra-virgin olive oil, for the pan
What’s in the Gear List
- Mixing bowls: For combining dry and wet ingredients.
- Whisk: To ensure your batter is smooth and lump-free.
- Non-stick skillet or griddle: For evenly cooked pancakes.
- Measuring cups and spoons: Accuracy is key for the perfect pancake.
- Spatula: To flip those pancakes with ease!
How to Prepare Almond Flour Pancakes
Step 1: Combine Dry Ingredients
In a medium mixing bowl, whisk together the blanched almond flour, baking powder, and sea salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix Wet Ingredients
In another bowl, combine the almond milk, eggs, pure maple syrup, and vanilla extract. Whisk until the mixture is smooth and creamy.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Gently stir until just combined; be careful not to overmix. If the batter seems too thick, add a splash more of almond milk to reach your desired consistency.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a drizzle of extra-virgin olive oil to the pan, making sure to coat the surface evenly.
Step 5: Cook the Pancakes
Once the pan is hot, ladle about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles start to form on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 6: Serve and Enjoy!
Remove the pancakes from the skillet and transfer them to a plate. Serve warm with additional maple syrup, fresh fruit, or your favorite toppings. Enjoy your delicious Almond Flour Pancakes!
Ingredient Swaps & Substitutions
- Almond flour: You can substitute with any other nut flour, such as hazelnut or cashew flour, for a different flavor profile.
- Almond milk: Use any plant-based milk, such as coconut or oat milk, to suit your preferences.
- Maple syrup: Honey or agave syrup can be used in place of maple syrup for sweetness.
- Olive oil: Coconut oil or butter can be used to grease the pan if you prefer.
Recipe Notes & Chef’s Commentary
These Almond Flour Pancakes are not only delicious but also incredibly forgiving. If you find that the batter is too thick, simply add a little more almond milk until it reaches your desired consistency. The key to fluffy pancakes is to avoid overmixing the batter; a few lumps are perfectly fine! Feel free to experiment with add-ins like blueberries, chocolate chips, or nuts for an extra burst of flavor.
- To make these pancakes even more nutritious, consider adding a tablespoon of chia seeds or ground flaxseed to the batter.
- If you prefer a sweeter pancake, increase the amount of maple syrup in the batter to suit your taste.
Prep Ahead & Store
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or on a skillet until warmed through. You can also freeze the pancakes for up to 2 months; simply separate them with parchment paper and store them in a freezer-safe bag. Reheat directly from the freezer in a toaster or microwave for a quick breakfast option!
Almond Flour Pancakes Q&A
Can I make these pancakes vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a plant-based milk to make them vegan-friendly.
Why do my pancakes fall apart?
Pancakes can fall apart if the batter is too thin or if they are not cooked long enough before flipping. Ensure your batter is thick enough and give them time to set on the skillet before flipping.
Can I use regular flour instead of almond flour?
While you can use regular flour, it will change the texture and flavor of the pancakes. The recipe is specifically designed for almond flour, which provides a unique nutty taste and gluten-free benefits.
How can I make these pancakes sweeter?
If you prefer a sweeter pancake, simply add an extra tablespoon of maple syrup to the batter or serve with additional syrup and fresh fruit on top.
Hungry for More?
If you loved these Almond Flour Pancakes, you’re in for a treat! Consider trying other delicious recipes that incorporate almond flour, such as almond flour waffles, muffins, or even cookies. Each recipe comes with its own unique twist, showcasing the versatility of almond flour in baked goods.
These pancakes are not just a meal; they are a celebration of flavor and health. With their nutty essence and fluffy texture, they are sure to become a staple in your breakfast rotation. So gather your ingredients, heat up that skillet, and indulge in a delightful stack of Almond Flour Pancakes that you can feel good about eating!
Almond Flour Pancakes
Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together the blanched almond flour, baking powder, and sea salt until well combined.
- In another bowl, combine the almond milk, eggs, pure maple syrup, and vanilla extract. Whisk until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined; add more almond milk if too thick.
- Heat a non-stick skillet or griddle over medium heat and add a drizzle of extra-virgin olive oil.
- Ladle about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, then flip and cook an additional 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
- You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.
- Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
