Favorite Almond Flour Pancakes
These Almond Flour Pancakes are packed with protein and are a yummy breakfast to share with the kids. They're great for gluten-free families or anyone, really!
Servings: 4
Calories: 451kcal
Ingredients
- 2 cups almond flour (fine/blanched, if possible)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs (large)
- ½ cup milk
- 1 tablespoon maple syrup
- 2 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- Maple syrup, butter, fruit (optional for topping)
Instructions
- Add the almond flour, baking powder, cinnamon, and salt to a medium bowl. Whisk to combine.
- Add the eggs, milk, maple syrup, butter, and vanilla to the same bowl. Whisk to combine into a thick batter.
- Warm a nonstick skillet over low heat. Add a sliver of butter and melt to coat the pan.
- Add small dollops of pancake batter, spreading slightly. (I like to use a mini ice cream scoop to make this step easy.) Cook for 3 minutes, then flip over carefully and cook for an additional 2-3 minutes or until pancakes are cooked through.
- Repeat to finish cooking the pancakes and serve warm with desired toppings.
- Note: These pancakes brown easily on any heat higher than low heat, so be sure to keep the heat on your stovetop turned down.
Notes
- To store, let pancakes cool completely and store in an airtight container in the refrigerator for up to 5 days. Warm slightly to serve.
- Do not use almond meal in this recipe as that will result in mealy pancakes.
- To make this recipe dairy-free, use nondairy milk and melted coconut oil.
- This recipe works best in a nonstick pan using melted butter to help ensure the pancakes do not stick.
Nutrition
Calories: 451kcal | Carbohydrates: 18g | Protein: 17g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 562mg | Potassium: 108mg | Fiber: 6g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 0.02mg | Calcium: 304mg | Iron: 3mg