Almond Flour Pancakes
These almond flour pancakes are soft, fluffy, moist and so delicious! This quick and easy recipe is great for breakfast, brunch, or even dinner. Both kids and adults enjoy them. These pancakes are healthier, more filling, and more satisfying!
Servings 6 pancakes
Ingredients
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ teaspoon baking powder
- pinch sea salt
- 3 large eggs
- ¼ cup unsweetened almond milk or regular milk
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon vanilla extract
- melted coconut oil for greasing the pan
Instructions
- First, in a mixing bowl, combine almond flour, coconut flour, baking powder and sea salt. Whisk to combine.
- In a separate bowl, beat the eggs. Add in the almond milk, maple syrup, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Let the batter sit for 5 minutes to allow the flour to absorb the liquid.
- Heat a nonstick skillet or griddle over low-medium heat. Lightly grease it with melted coconut oil.
- Spoon about ¼ cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread into a circle if needed.
- Cook the pancakes for 2 to 3 minutes, or until bubbles start to form. Flip the pancakes. Cook for 1 to 2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm. Or, place in a 200-degree Fahrenheit oven to keep warm. Repeat this process with the remaining batter, adding more oil as needed.
- Finally, serve the almond flour pancakes warm with your choice of toppings!
Notes
- Use finely blanched almond flour. Do not use almond meal.
- Allow the pancake batter to rest for 5 minutes before cooking. This allows the coconut flour to absorb the liquid.
- This pancake batter may be thicker than normal. Use a spoon to spoon out the batter into a circle.
- Use enough melted coconut oil (or butter) to keep the pan moist.
- Keep the pancakes warm under a clean towel or in a warm oven.
- Store in the fridge for up to 4 days.
- Freeze for up to 2 months if needed.
Nutrition Facts
Almond Flour Pancakes
Amount Per Serving
Calories 210
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 85mg4%
Potassium 38mg1%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 9g18%
Vitamin A 119IU2%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.