Almond Flour Pancakes

🕒 Prep: 5 min
🔥 Cook: 6 min
🍽 Serves: 4
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These Almond Flour Pancakes are your golden ticket to a delightful breakfast that’s both gluten-free and scrumptious. With a nutty flavor and fluffy texture, they’re perfect for anyone looking to shake up their morning routine with something a bit different yet utterly satisfying.

Ingredients for Almond Flour Pancakes

Almond flour is the star of the show, giving the pancakes a rich, nutty taste and soft texture. It’s a fantastic gluten-free alternative that doesn’t compromise on flavor. Tapioca starch helps bind the pancakes and adds a slight chewiness, ensuring they stay together beautifully. A pinch of salt enhances all the flavors, while baking soda gives them a nice lift, making sure they’re fluffy.

Eggs provide structure and moisture, creating a tender crumb. Almond milk keeps the batter light and dairy-free, while a touch of honey adds natural sweetness. Finally, a splash of vanilla extract rounds out the flavor profile with a warm, comforting aroma.

Tips & Tricks

  • Ensure your skillet is well-heated before adding the batter for an even cook.
  • Don’t rush the flip! Wait for bubbles to appear before turning the pancake.
  • If your batter seems too thick, add a splash more almond milk to loosen it up.

Serving Suggestions

Top these pancakes with fresh berries and a drizzle of maple syrup for a burst of flavor. You might also try a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture. For something savory, pair them with crispy bacon or a side of scrambled eggs.

Frequently Asked Questions

Can I use a different type of flour?
Almond flour is key for the flavor and texture, but you could experiment with other nut flours if you’re feeling adventurous.
What if I don’t have tapioca starch?
Arrowroot or cornstarch can be used as substitutes, though the texture might vary slightly.
Are these pancakes freezer-friendly?
Yes, you can freeze them! Just be sure to separate layers with parchment paper and reheat in a toaster or oven.

Almond Flour Pancakes Recipe Walkthrough

Start by grabbing a large bowl and whisking together the almond flour, tapioca starch, salt, and baking soda. Give them a good mix so everything is evenly distributed. In another bowl, beat the eggs until they’re well combined. Add in the almond milk, honey, and vanilla extract. Stir until smooth.

Now, it’s time to bring the wet and dry ingredients together. Pour the wet mixture into the dry ingredients, stirring gently until you have a smooth batter. You want everything incorporated, but try not to over-mix. Heat a non-stick skillet over medium heat and add a bit of coconut oil. Once it’s hot, pour a 1/4 cup of batter onto the skillet.

Cook the pancake until bubbles form on the surface, which should take about 2-3 minutes. Flip it over and cook for another 2-3 minutes until it’s golden brown. Repeat this process with the remaining batter, adding more coconut oil as needed to keep the pancakes from sticking.

Why You'll Love This Recipe

  • No gluten involved, making it a great choice for those with dietary restrictions.
  • Quick and easy to whip up in the morning rush.
  • Rich, nutty flavor thanks to almond flour, offering a unique twist on traditional pancakes.
  • Lightly sweetened with honey, providing a natural sweetness without being overpowering.

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)

Step-by-step 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.

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