The Best Almond Flour Pancakes

Meal plan

Nutritional Knight

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Nutrition Notes

Ingredients

• Wet Ingredients
• 2 eggs, at room temperature
• 1/3 cup coconut milk or almond milk (any milk will work)
• 1 tablespoon olive oil, melted coconut oil, or melted butter
• 1/2 tablespoon pure maple syrup or coconut sugar, optional
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
• Dry Ingredients
• 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
• ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
• 1/4 teaspoon salt
• Butter, olive oil or coconut oil, for greasing the pan
• Optional add-ins:
• blueberries, fresh or frozen
• mini dairy free chocolate chips

Preparation

1. 1

   Step 1

   In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.

2. 2

   Step 2

   Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.

3. 3

   Step 3

   Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.

4. 4

   Step 4

   Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

5. Bon appetit!