Print

Fluffy Gluten-Free Almond Flour Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and fluffy pancakes made with almond flour, perfect for a gluten-free breakfast option.

Ingredients

Scale
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk (or almond milk)
  • Butter or oil for cooking

Instructions

  1. Combine the dry ingredients: In a bowl, combine the almond flour, baking powder, and salt. Whisk until well mixed, ensuring no clumps remain.
  2. Whisk the wet ingredients: In another bowl, whisk the eggs and maple syrup together until frothy and well combined.
  3. Mix it all together: Add the wet mixture to the dry ingredients and stir until just combined. If the batter feels too thick, gradually add milk until you reach your desired consistency.
  4. Heat the skillet: Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil, allowing it to melt and spread across the surface.
  5. Cook the pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. You’ll know it’s time to flip when bubbles form on the surface, usually after about 2-3 minutes. Flip and cook until the second side is golden brown, about another 2 minutes.
  6. Serve & enjoy: Serve warm with additional maple syrup or your favorite toppings like fresh berries, banana slices, or a dollop of yogurt.

Notes

Ensure skillet is well preheated and greased for best results. Leftover pancakes can be refrigerated for 2-3 days or frozen for 2 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/fluffy-gluten-free-pancakes-almond-flour/

Scroll to Top