Almond Flour Pancakes
Delightfully fluffy, naturally gluten-free, and packed with wholesome flavor, Almond Flour Pancakes are a breakfast dream come true! This simple recipe combines almond flour, vanilla extract, and a touch of honey for a subtly sweet and nutty base that's perfect for topping with fresh fruits, maple syrup, or yogurt. Thanks to the use of almond milk and coconut oil, these pancakes are both dairy-free and perfect for those seeking a healthier option without sacrificing taste. Ready in just 30 minutes, they boast a fluffy texture while maintaining a slightly nutty richness, making them an excellent choice for either a quick weekday breakfast or a leisurely weekend brunch. Whether you're gluten-free, paleo, or simply in search of a guilt-free indulgence, these almond flour pancakes are sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine almond flour, baking powder, and salt. Stir well to ensure the baking powder is evenly distributed.
In another bowl, whisk together the eggs, almond milk, vanilla extract, and honey until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until you have a thick batter. If the batter is too thick, add a little more almond milk, one tablespoon at a time, until you reach the desired consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of coconut oil.
Using a 1/4 cup measuring cup, pour batter onto the skillet, forming small pancakes. Cook until small bubbles form on the surface and the edges look set, approximately 3-4 minutes.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until the underside is golden brown and the pancakes are cooked through.
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.
Serve the pancakes warm with your choice of toppings such as fresh berries, sliced bananas, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 51.0 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 723 mg | 56% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
