Description
Fluffy and naturally gluten-free almond flour pancakes made with just five simple ingredients. These protein-packed pancakes are perfect for a wholesome breakfast or brunch.
Ingredients
- 2 cups almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the almond flour, baking powder, and salt.
- Add the eggs and almond milk to the dry ingredients and stir until a smooth batter forms.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease if needed.
- Scoop about 1/4 cup of batter onto the skillet for each pancake and gently spread into a round shape.
- Cook for 2–3 minutes until bubbles form and the edges look set, then carefully flip and cook for another 2–3 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Cook on medium-low heat to prevent burning, as almond flour browns quickly.
- If the batter thickens, add 1–2 tablespoons additional almond milk to thin slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Pancakes can be frozen for up to 2 months and reheated in a toaster or skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
