Description
These almond flour pancakes are thick, fluffy and so flavorful! You can mak them in about 15 minutes with just 5 main ingredients. They make the best healthy breakfast your whole family will love!
Ingredients
Scale
- 1 cup packed fine blanched almond flour
- 2 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup plain almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter, plus an extra pat for cooking
- 1 tablespoon maple syrup or sweetener of choice plus more for topping
Instructions
- Mix up the dry ingredients: Add the Almond flour, baking powder, salt, and cinnamon to a medium-size mixing bowl and mix to combine. I like to use a rubber whisk to do this.
- Mix up the wet ingredients in a separate mixing bowl: Crack the eggs into a medium size mixing bowl, and add in the almond milk, vanilla, melted butter, and maple syrup. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and mix well until a smooth thick batter forms. At this point, you could fold in extras like blueberries or chocolate chips if you like. Let the batter sit for 5 minutes on the counter. Keep in mind that the batter will be thicker than traditional pancake batter and it will get thicker as it sits but that is a good thing.
- Heat a skillet, cast iron pan or griddle to medium heat and add a pat of butter to the pan. Spread the butter so it covers the bottom of the pan. Once the butter is melted, pour the batter in even amounts (I used a 1/4 cup measuring cup) into the pan. If you want them to be a little wider you can spread the batter out a little bit using the back of a spoon. This will yield pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbles form on top of the pancakes. Then use a spatula to flip each pancake and cook for 2-3 more minutes until nice and golden brown. If your pancakes are browning too quickly then you need to lower the heat on your pan. Keeping these pancakes on the smaller side is very important so they cook evenly. Continue until you have used all of the batter. This recipe makes about 6, 4-inch diameter pancakes.
- Plate immediately and top with fresh fruit and warm maple syrup.
Notes
- These pancakes come out best with fine blanched almond flour.
- It is important to cook these pancakes on medium heat since they can burn easily. After you cook the first batch you may need to lower the heat.
- Keep these pancakes on the smaller side so they also cook evenly. I used a 1/4 cup measuring cup to measure and pour the batter into the skillet and they came out the perfect size. About 4 inches in diameter each.
- Let the pancake batter rest for about 5 minutes before making the pancakes to allow it to thicken even more.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. freeze these pancakes after they have been cooked and cooled in a freezer-safe container for up to 2 months in the freezer.
- Reheat portions in the microwave for 20-30 seconds until heated through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
