Description
Delicious and fluffy pancakes made with almond flour, perfect for a gluten-free breakfast.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (or milk alternative)
Instructions
- In a bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, honey (or maple syrup), vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Notes
- For added flavor, consider mixing in some cinnamon or nutmeg.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick breakfast option later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 2g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg