Gluten-Free Almond Flour Pancakes
Indulge in these fluffy, guilt-free pancakes made with almond flour for a delicious gluten-free breakfast.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For Cooking
- as needed Butter or oil For cooking the pancakes
Instructions
Preparation
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a skillet over medium heat and add a little butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your choice of toppings.
Notes
Let the batter rest for 5 minutes before cooking for a better texture. Feel free to swap almond flour with other gluten-free flours for different flavors. For fluffier pancakes, separate the egg whites and whisk them to soft peaks before folding them in.