Almond Flour Pancakes

Almond pancakes are delicious, healthy, gluten free, and full of protein! A combo of almond flour, extract, and milk really brings out the almond flavor!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 304kcal

Author Christy

Ingredients

1 1/2 cups almond flour
½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
2 eggs
2/3 cup almond milk, unsweetened
1 Tbsp. maple syrup (plus extra for serving)
½ tsp. almond extract
1/2 Tbsp. coconut oil, melted (plus extra for frying)
Serve with toasted slivered almonds (optional)

US Customary - Metric

Instructions

Start heating frying pan or griddle over medium heat.
Stir almond meal, baking powder, salt, and cinnamon, together in a medium sized bowl.
Add eggs, almond milk, maple syrup, almond extract, and coconut oil and whisk until just mixed and most lumps are dissolved. Don't add the hot coconut oil directly onto the eggs. either pour this in first and loosely mix it in or pour it into the other side of the bowl.
Melt additional coconut oil on preheated pan or griddle over medium heat and spread out using a spatula.
Ladle about ¼ cup of the batter onto the griddle and let cook until bubbles form.* Repeat to fill griddle. Carefully flip each pancake using a thin spatula. Let cook 1 more minute on other side or until lightly browned and then remove from heat and set aside while cooking the remaining pancakes. The recipe makes about eight pancakes.
Serve with maple syrup. Enjoy!

Notes

*If you're not sure if the temperature is right, you can make a mini test pancake to make sure. Just spoon or pour a small amount of batter onto the pan, about enough for a 1 inch pancake. If it browns too quickly, it is too hot and you will need to turn down the heat. If it takes over 3 minutes for bubbles to form and the pancake to be ready to flip, it is not hot enough.

Nutrition