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Almond Flour Pancakes

These fluffy almond flour pancakes are a quick, gluten-free breakfast treat that will melt in your mouth, topped with fresh fruits and syrup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • A pinch of salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, whisk together the almond flour, baking soda, and salt.
  2. In another bowl, beat together the eggs, milk, honey, and vanilla.
  3. Pour the wet ingredients into the dry ingredients, stirring until combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 1 month. Reheat in a toaster or microwave when ready to eat.