Almond Flour Pancakes are Light, Fluffy and Delicious. Made with just a handful of ingredients, these pancakes are gluten-free and low in carbs as well. An easy and satisfying breakfast option!
½ tablespoonMaple SyrupOptional ( Use your choice of sweetener or omit it too)
Butter or oil to cook the pancakesUse butter or your choice of oil. Avocado oil, Olive oil , Coconut Oil can be used.
Maple syrup, Nuts, Fruits, Cream, Choco chips or any toppings of your choice.
Instructions
In a clean bowl, mix together the almond flour, baking powder, and salt.
In another bowl, whisk in the almond milk, eggs, maple syrup ( or your choice of sweetener), and vanilla.
Add the dry ingredients to the bowl of wet ingredients. If your batter is very thick, stir in a little bit more almond milk. If it's too thin, add in a little more almond flour. The batter should be in pourable consistency.
Heat a skillet over medium-low heat. Brush the pan with a little olive oil or butter. Use a small measuring cup or a small ladle and pour in the batter.
Cook the pancakes for a couple of minutes per side. Make sure the heat is low.
Serve with your choice of toppings.
Notes
Almond Flour Pancakes are delicate in nature. Handle with care while cooking & flipping.Substitute almond milk with any milk of your choice. Use butter or oil to cook the pancakes. Use room temperature eggs so that it mixes up well with the batter. Good quality almond flour plays an important role in this recipe. If the pancake mixture is too thick, add more milk and mix it up. If it is too thin, add a little more flour. The final consistency should be easily pourable. But, this mixture will not be as liquidy as a regular pancake mix.Keep the pancakes small so that it cooks well and is easy to flip through.