Best Almond Flour Pancakes
Finally! A truly fluffy, moist, and easy almond flour pancake recipe that doesn't fall apart. These delicious, one-bowl pancakes are naturally gluten-free, low-carb, and packed with protein to keep you full all morning. The secret is letting the batter rest and covering the pan with a lid to steam them as they cook!
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 4 large eggs room temperature
- 1/2 cup unsweetened almond milk or any milk of choice
- Cooking oil or butter for the pan
Instructions
- Mix the Dry Base: In a large mixing bowl, whisk together the almond flour and salt until well combined and no lumps remain.
- Create the Batter: Add the maple syrup, vanilla extract, eggs, and milk to the flour mixture. Mix until you have a thick, smooth batter. Let the batter rest for 5-10 minutes. This is a crucial step; the batter will thicken as the almond flour absorbs the liquid.
- Cook to Perfection: Lightly grease a non-stick pan with oil or butter and place it over medium-low heat. Once hot, pour scant 1/4 cup portions of batter onto the pan. Immediately cover the pan with a lid (this is the secret to fluffiness!). Cook for 2-3 minutes, until the edges look set and bubbles form on the surface.
- Finish & Serve: Carefully flip the pancakes and cook for another 2 minutes until golden brown on both sides. Repeat with the remaining batter. Serve immediately with your favorite toppings.
Nutrition
Serving: 4pancakesCalories: 440kcalCarbohydrates: 20gProtein: 18gFat: 35gFiber: 6g
Tried this recipe?Let us know how it was!