Description

These Almond Flour Pancakes are naturally gluten-free, fluffy, and packed with protein. Made with simple ingredients like almond flour, eggs, and almond milk, they’re a delicious and wholesome breakfast option ready in minutes.

Ingredients

1 cup almond flour

2 large eggs

1/4 cup unsweetened almond milk

1 tbsp maple syrup or honey (optional)

1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp ground cinnamon (optional)

Pinch of salt

Butter or coconut oil (for cooking)

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Instructions

In a bowl, whisk almond flour, baking powder, cinnamon, and salt.
In another bowl, beat eggs and add almond milk, vanilla, and maple syrup (if using).
Stir dry ingredients into wet until just combined. Let batter rest for 5 minutes.
Heat a nonstick skillet over medium-low and lightly grease with butter or oil.
Pour about 1/4 cup batter per pancake into skillet. Cook 2–3 minutes until bubbles form; flip and cook 1–2 minutes more.
Serve warm with desired toppings: maple syrup, fruit, yogurt, nut butter, etc.

Notes

Let the batter rest to help pancakes hold together better.
Add blueberries, chocolate chips, or pumpkin puree for variety.
Use a thin spatula and gentle heat to prevent breakage.
Freeze between parchment layers for up to 2 months.

Prep Time: 5 minutes
Cook Time: 6 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 190
Sugar: 2g
Sodium: 120mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 8g
Cholesterol: 95mg