Pancake Recipe With Almond Flour
This delicious and wholesome Pancake Recipe With Almond Flour is perfect for anyone following a gluten-free, low-carb, or grain-free diet. Almond flour brings a naturally nutty flavor and moist texture that results in fluffy, tender pancakes.
Equipment
- 1 Mixing bowl
- 1 Whisk or fork
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Measuring cups and spoons
Ingredients
- 1 almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tbsp maple syrup or keto-friendly sweetener
- ½ tbsp baking powder
- ¼ salt
- ½ vanilla extract
- Butter or oil, for cooking
Instructions
- Make the Batter: In a mixing bowl, whisk together the eggs, almond milk, sweetener, and vanilla extract (if using).
- Add Dry Ingredients: Stir in the almond flour, baking powder, and salt until a smooth batter forms. Let it rest for 5 minutes to thicken slightly.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour about 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until small bubbles form and the edges look set. Flip carefully and cook another 1–2 minutes until golden brown.
- Serve: Serve warm with your choice of toppings such as berries, sugar-free syrup, yogurt, or nut butter.
Notes
- Cook on medium-low heat to prevent burning.
- Use finely ground almond flour for best texture.
- Let the batter sit for a few minutes to thicken before cooking.
- If the batter is too thick, add a bit more almond milk.