Are you on the hunt for a delicious, gluten-free breakfast option that doesn’t compromise on flavor or texture?
Look no further than these almond flour pancakes! Light, fluffy, and packed with nutty goodness, this recipe is perfect for anyone looking to start their day with a healthy yet indulgent treat.
Whether you’re gluten-free, low-carb, or simply love trying new recipes, these pancakes are sure to become a staple in your kitchen.
Why Almond Flour?
Almond flour is a fantastic alternative to traditional wheat flour. Made from finely ground almonds, it’s naturally gluten-free, low in carbs, and high in healthy fats, protein, and fiber.
It adds a subtle nutty flavor and a tender texture to baked goods, making it an excellent choice for pancakes.
Plus, it’s a great way to sneak in some extra nutrients without sacrificing taste.
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of these delicious almond flour pancakes:
- 1 ½ cups almond flour – Make sure to use finely ground almond flour for the best texture.
- 2 tablespoons coconut flour – This helps thicken the batter and adds a slight sweetness.
- 1 teaspoon baking powder – For that perfect pancake fluffiness.
- ¼ teaspoon salt – To balance the flavors.
- 3 large eggs – These act as a binder and add structure to the pancakes.
- ¼ cup unsweetened almond milk – Or any milk of your choice.
- 2 tablespoons maple syrup or honey – For a touch of natural sweetness.
- 1 teaspoon vanilla extract – To enhance the flavor.
- 1 tablespoon coconut oil or butter – For cooking the pancakes.
Step-by-Step Instructions
- Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This ensures there are no lumps and everything is evenly combined. - Combine the Wet Ingredients
In a separate bowl, beat the eggs, then add the almond milk, maple syrup (or honey), and vanilla extract. Mix until well combined. - Create the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay! Let the batter sit for 5 minutes to thicken slightly. - Heat the Pan
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to prevent sticking. - Cook the Pancakes
Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. - Serve and Enjoy
Stack your pancakes high and top with your favorite toppings! Fresh berries, a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of chopped nuts all work beautifully.
Tips for Perfect Almond Flour Pancakes
- Don’t Overmix the Batter – Overmixing can lead to dense pancakes. Stir until just combined for the best texture.
- Adjust the Sweetness – If you prefer less sweetness, reduce the amount of maple syrup or honey, or omit it entirely.
- Keep Them Warm – If you’re making a large batch, keep the cooked pancakes warm in a 200°F (95°C) oven while you finish the rest.
- Experiment with Add-Ins – Try adding a handful of blueberries, chocolate chips, or a dash of cinnamon to the batter for extra flavor.
Why You’ll Love This Recipe
These almond flour pancakes are not only gluten-free but also incredibly satisfying. They’re rich in protein and healthy fats, making them a great option for a balanced breakfast that will keep you full and energized throughout the morning.
Plus, they’re so delicious that even non-gluten-free eaters will be asking for seconds!
Final Thoughts
Whether you’re new to gluten-free cooking or a seasoned pro, this almond flour pancake recipe is a must-try.
It’s simple, versatile, and absolutely delicious. So, grab your ingredients, fire up the stove, and treat yourself to a stack of these fluffy, nutty pancakes. Your taste buds (and your body) will thank you!
Happy cooking! 🥞✨