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Juicy almond flour pancakes drizzled with syrup and sprinkled with fresh berries.
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Almond Flour Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 pancakes
Calories 250
Delicious and fluffy almond flour pancakes perfect for a gluten-free breakfast.

Ingredients

Dried Goods

  • 2 cups almond flour (finely blanched)
  • 2 large eggs eggs
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons maple syrup or monk fruit sweetener
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon melted butter or coconut oil

Optional toppings

  • to taste fresh berries (Greek yogurt, maple syrup)

Instructions 

  • Whisk eggs, almond milk, maple syrup, vanilla, and melted butter until smooth.
  • Add almond flour, baking powder, and salt; stir until thick batter forms. Rest for 2–3 minutes.
  • Preheat skillet over medium-low heat and lightly grease.
  • Scoop 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes until golden.
  • Serve hot with your favorite toppings.

Notes

For extra fluffiness, let the batter rest before cooking.
Calories: 250kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: almond flour