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almond flour pancake recipe
- Total Time: 48 minutes
- Yield: 8–10 pancakes 1x
- Diet: Low-Carb, Gluten-Free
Description
This healthy almond flour pancake recipe creates warm, fluffy stacks with a nutty aroma and tender texture, providing an easy, protein-packed breakfast option for the family without being carb-heavy.
Ingredients
- 180 g (1.5 cups) fine almond flour, base structure
- 2 large eggs, binder richness
- 240 ml (1 cup) unsweetened almond milk, liquid moisture
- 30 ml (2 tablespoons) pure maple syrup, flavor
- 12 g (1 tablespoon) baking powder, leavening fluffiness
- 2.5 ml (0.5 teaspoon) alcohol-free vanilla extract, flavor enhancer
- 2.5 g (0.5 teaspoon) sea salt, balances flavors
- Fresh berries (blueberries, raspberries), for serving
- High-quality maple syrup, for serving
Instructions
- Whisk Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, and sea salt until thoroughly combined and there are no visible lumps.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs, almond milk, and vanilla extract until smooth and well combined.
- Combine & Rest Batter: Pour the wet ingredients into the dry. Whisk gently until just combined (a few small lumps are acceptable). If it looks too thick, splash in 1-2 tablespoons more almond milk. Let the batter rest at room temperature for 5-10 minutes.
- Cook Pancakes: Heat a non-stick griddle or a 10-inch frying pan over medium-low heat. Lightly brush with a small amount of neutral vegetable oil. Pour approximately 60 ml (0.25 cup) of batter per pancake onto the hot surface. Cook for 3-4 minutes per side, or until bubbles appear on the surface, the edges look set and slightly dry, and the pancake is golden-brown.
Notes
For dryness, add a splash more almond milk one tablespoon at a time. For blandness, increase vanilla extract slightly, or add a pinch of cinnamon or nutmeg. To avoid sogginess, cook on medium-low heat and avoid over-crowding the pan. Keep cooked pancakes warm in a 200 degrees F (95 degrees C) oven. This recipe can be adapted to be keto-friendly (use sugar-free sweetener, full-fat milk), vegan (flax eggs, plant-based milk), or diabetic-friendly (portion control, sugar-free sweetener, high-fiber toppings).
- Prep Time: 13 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250 calories
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 90 mg