Large bowl
Medium bowl
Whisk
Spatula
Frying Skillet
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.
- 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.
Serving: 1serving | Calories: 480kcal
Course: Breakfast, Snack
Cuisine: American, Gluten Free
Keyword:Almond Flour Pancakes, Best Almond Pancakes, Fluffy Almond Flour Pancakes Recipe, Gluten Free Pancakes
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