Almond Flour Pancakes

Anna

5 from 1 vote

These almond flour pancakes are extra fluffy and have a delicious sweet taste. They are ready in a few minutes and perfect for breakfast or an afternoon snack. You can top them up however you choose.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings (6 pancakes)

Course: Breakfast, Snack

Cuisine: American, Gluten Free

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

1½ cups (150 g/ 5.3 oz) almond flour
1 tsp baking powder
¼ tsp sea salt
¼ cup almond milk or other milk of your choice
2 large eggs
1 tbsp honey (optional)
1 tsp vanilla extract
Coconut oil for frying

Equipment

Large bowl
Medium bowl
Whisk
Spatula
Frying Skillet

Method

In a large bowl, whisk together 1½ cups (150 g/ 5.3 oz) almond flour, 1 tsp baking powder and ¼ tsp sea salt.
In a medium bowl, whisk together ¼ cup almond milk, 2 large eggs, 1 tbsp honey and 1 tsp vanilla extract.
Pour the liquid ingredients into the bowl with the dry ingredients and stir.
Heat a nonstick skillet over medium-low heat. Brush the skillet with a little coconut oil and scoop a ¼ cup of batter and pour it onto the skillet.
Cook the pancakes for 1 to 2 minutes on each side, decreasing the heat as needed so the middle cooks without burning the outside.
Serve with more honey, fruit or yogurt.

Nutrition

Serving: 1servingCalories: 480kcal

Notes

If the batter is too thick, add more almond milk until it looks like the photos above. Too much flour will result in a thicker batter and denser pancakes. If the batter is too thin, sprinkle a little more almond flour. See photo in blog post for batter consistency.
These pancakes are more delicate than all-purpose pancakes, so it's important to make them small.
I usually turn the cooktop heat down after each batch, as my skillet starts to retain residual heat. Almond flour pancakes brown a little faster than all-purpose flour pancakes.