The Best Almond Flour Pancakes
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.41 out of 5 stars
(64)
Ingredients
3 servings
- Wet Ingredients
- 2 eggs, at room temperature
- 1/3 cup coconut milk or almond milk (any milk will work)
- 1 tablespoon olive oil, melted coconut oil, or melted butter
- 1/2 tablespoon pure maple syrup or coconut sugar, optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
- Dry Ingredients
- 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
- ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
- 1/4 teaspoon salt
- Butter, olive oil or coconut oil, for greasing the pan
- Optional add-ins:
- blueberries, fresh or frozen
- mini dairy free chocolate chips
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Preparation
Step 1
In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
Step 2
Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
Step 3
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.
Step 4
Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
Step 5
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