Gluten-Free Almond Pancakes
Start your morning off right with these fluffy, flavorful Gluten-Free Almond Pancakes—an irresistible breakfast option that's perfect for those avoiding gluten or looking to try something new. Made with protein-packed almond flour and tapioca starch, these pancakes boast a tender texture and subtle nutty taste, elevated by the hint of vanilla and touch of natural sweetness from maple syrup. Quick and easy to prepare, they come together in just 25 minutes, making them ideal for busy mornings or leisurely brunches. Cooked to golden perfection in coconut oil, these pancakes are versatile and pair beautifully with fresh berries, a drizzle of maple syrup, or a dollop of your favorite dairy-free yogurt. Healthy, delicious, and gluten-free, this recipe is sure to become a go-to favorite in your breakfast rotation!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup
- 1 tablespoon Coconut oil
Instructions
In a mixing bowl, whisk together the almond flour, tapioca starch, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then add almond milk, vanilla extract, and maple syrup. Stir until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick; let it sit for a few minutes to allow the almond flour to absorb the liquid.
Heat a non-stick skillet over medium heat and add coconut oil. Once the oil is hot, reduce the heat to medium-low.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to gently spread the batter into a circle.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown.
Remove the pancakes from the skillet and repeat with remaining batter, adding more coconut oil as needed.
Serve the pancakes warm with your favorite toppings such as fresh berries, additional maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 26.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 462 mg | 36% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 189 mg | 4% | |
*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.
