Gluten-Free Almond Flour Pancakes Recipe
Enjoy Gluten-Free Almond Flour Pancakes made with almond flour, eggs, vanilla, and maple syrup. Soft, golden pancakes perfect with berries and yogurt.
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or measuring cup for batter
- Plate for serving
Ingredients
- 1 ½ cups almond flour finely ground
- 2 large eggs
- ½ cup milk dairy or almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon melted butter or coconut oil
- Butter or oil for cooking
Optional toppings:
- Fresh berries
- Maple syrup
- Greek yogurt
- Sliced bananas
- Almond butter
Instructions
Step 1: Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk the eggs, milk, maple syrup, vanilla extract, and melted butter until smooth.
Step 3: Combine the Batter
- Pour the wet ingredients into the dry ingredients. Stir gently until a smooth batter forms. Let the batter rest for about 2–3 minutes so the almond flour can absorb the liquid.
Step 4: Heat the Pan
- Place a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 5: Cook the Pancakes
- Pour about ¼ cup batter onto the pan for each pancake. Cook for about 2–3 minutes until small bubbles appear and the edges begin to set.
Step 6: Flip Carefully
- Flip the pancakes gently with a spatula and cook for another 1–2 minutes until golden brown.
Step 7: Serve Warm
- Transfer the pancakes to a plate and repeat with the remaining batter.
- Serve the Gluten-Free Almond Flour Pancakes warm with maple syrup, berries, or your favorite toppings.