Almond Flour Pancakes

These fluffy almond flour pancakes are a gluten-free breakfast delight. Easy to whip up, they are perfect with a touch of maple syrup or fresh berries for a satisfying morning treat.

Prep time: 5 minutes
Cook time: 6 minutes
Serves: 4

Ingredients

2 cups almond flour

1/2 cup tapioca starch

1/4 tsp salt

1 tsp baking soda

3 large eggs

1/4 cup almond milk

1 tbsp honey

1 tsp vanilla extract

2 tbsp coconut oil (for cooking)

Instructions

1. In a large bowl, whisk together the almond flour, tapioca starch, salt, and baking soda.

2. In another bowl, beat the eggs and then mix in the almond milk, honey, and vanilla extract.

3. Combine the wet ingredients with the dry ingredients, stirring until smooth.

4. Heat a non-stick skillet over medium heat and add coconut oil.

5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

6. Flip the pancake and cook for another 2-3 minutes or until golden brown.

7. Repeat with the remaining batter, adding more coconut oil as needed.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the pancakes in a toaster or on a skillet over medium heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.