Servings: 10 Medium-Sized Pancakes
Almond Flour Pancakes
Grain-free almond flour pancakes are moist, fluffy, and packed with fiber and a little protein. Healthier pancakes that are ideal for those who eat a gluten-free diet or a grain-free diet.
Equipment
Ingredients
- 2 cups finely ground almond flour*
- 3 Tbsp tapioca flour**
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- 2 eggs
- 1/2 cup to 1 cup unsweetened almond milk or canned coconut milk***
- 1 Tbsp pure maple syrup optional
- 1 tsp pure vanilla extract optional
Instructions
- Add all of the ingredients to a blender and blend just until the batter is smooth. Start with just 1/2 cup of almond milk and if the batter seems too thick, add more. The batter should be thicker than regular pancake batter but not overly firm. Note: you can mix all of the ingredients together in a mixing bowl if you don't trust your blender to get the job done ;) To do so, first combine the wet ingredients then add in the dry ingredients and stir well until a thick batter forms.
- Heat a large non-stick skillet over medium-low heat and add a generous amount of coconut oil to fully coat the surface.
- Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges. Bubbles won't rise to the top of the batter the way they do with regular pancakes. When the pancake batter hits the skillet, you want to hear it sizzle a little but not too assertively. Adjust the heat to medium heat if you don't hear the batter sizzle, and adjust the heat down if it sizzles and boils aggressively.
- Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter.
- Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.
Notes
While the tapioca flour is optional, it helps keep the pancakes held together nicely, which aids in the flipping process. If your pancakes aren't staying together while flipping, add a small amount of additional tapioca flour.
*You can substitute the almond flour for hazelnut flour with a 1:1 ratio if you’d like.
**Tapioca flour is not mandatory, but it makes the pancakes easier to flip and keeps them held together nicely. For keto almond flour pancakes, omit the tapioca flour.
***Replace the unsweetened almond milk with cashew milk, walnut milk, coconut milk, or any of your favorite non-dairy milks.
Nutrition
Serving: 1of 10, Calories: 84kcal, Carbohydrates: 2g, Protein: 4g, Fat: 7g, Fiber: 1g, Sugar: 1g