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Homemade Almond Flour Pancakes photo

Almond Flour Pancakes

Wake up to fluffy, nutty Almond Flour Pancakes! A gluten-free delight that's easy to make and perfect for any breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup blanched almond flour spooned and leveled
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. In a medium mixing bowl, whisk together the blanched almond flour, baking powder, and sea salt until well combined.
  2. In another bowl, combine the almond milk, eggs, pure maple syrup, and vanilla extract. Whisk until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined; add more almond milk if too thick.
  4. Heat a non-stick skillet or griddle over medium heat and add a drizzle of extra-virgin olive oil.
  5. 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.
  6. 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.