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If you're craving a breakfast that's both delicious and gluten-free, these Almond Flour Pancakes are a game-changer. Light, fluffy, and packed with flavor, they come together in no time. Perfect for a lazy Sunday morning or a quick weekday treat, you'll love how easy they are to whip up. Let's dive in and make some magic happen in the kitchen!
Almond Flour Pancakes Recipe
Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then add almond milk, maple syrup, and vanilla extract. Mix well.
- Combine the wet ingredients with the dry ingredients and stir until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
What You Will Need for This Recipe
Read more: Almond Flour Bread Recipe
What you will need to make almond flour pancakes
- Almond flour: Provides a nutty flavor and a gluten-free base, making the pancakes light and fluffy.
- Coconut flour: Adds texture and absorbs moisture, ensuring the pancakes hold together well.
- Baking powder: Helps the pancakes rise, giving them a light and airy texture.
- Eggs: Bind the ingredients together and add richness to the batter.
- Almond milk: Keeps the batter smooth and adds a subtle nutty flavor.
- Maple syrup: Sweetens the pancakes naturally, adding a rich, caramel-like flavor.
- Vanilla extract: Enhances the overall flavor, giving the pancakes a warm, sweet aroma.
Essential Tools and Instruments
What tools/instruments will be needed to make Almond Flour Pancakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Whisk: Helps blend ingredients thoroughly, ensuring a lump-free batter.
- Non-stick skillet: Prevents pancakes from sticking, making flipping easier.
- Measuring cups: Ensures accurate ingredient proportions for consistent results.
- Spatula: Useful for flipping pancakes without breaking them.
Almond Flour Pancakes Recipe
Fluffy and delicious almond flour pancakes perfect for a gluten-free breakfast.
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Ingredients:
Pancake Batter
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs large
- 1/4 cup almond milk unsweetened
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then add almond milk, maple syrup, and vanilla extract. Mix well.
- Combine the wet ingredients with the dry ingredients and stir until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes:
For fluffier pancakes, let the batter sit for a few minutes before cooking.
Read more: German Pancakes Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 10gFat: 20gSaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 150mgFiber: 5gSugar: 5gVitamin A: 100IUCalcium: 100mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter as directed.
- Store in an airtight container.
- Refrigerate for up to 2 days.
- Stir well before using.
Freezing Instructions
- Cook pancakes as directed.
- Cool completely on a wire rack.
- Place in a single layer on a baking sheet.
- Freeze until solid, about 1 hour.
- Transfer to a freezer-safe bag or container.
- Label with the date.
- Freeze for up to 2 months.
- Reheat in a toaster or microwave.
Using coconut flour in this recipe not only adds a subtle sweetness but also helps pancakes hold together better due to its high fiber content.
Frequently Asked Questions
FAQ:
Can I use regular flour instead of almond flour?
No, almond flour is essential for this recipe's texture and flavor.
How do I store leftover pancakes?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze these pancakes?
Yes, place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag.
What toppings go well with these pancakes?
Fresh berries, sliced bananas, nut butter, or a drizzle of maple syrup work great.
Are these pancakes gluten-free?
Yes, using almond and coconut flours makes them naturally gluten-free.
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