Fluffy, light, and packed with nutty flavor, these easy almond flour pancakes are a delicious way to start the day.
Made with simple ingredients, they’re naturally gluten-free and perfect for a wholesome breakfast that doesn’t skimp on taste.
Whether you enjoy them with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these pancakes are sure to be a hit.
Quick to whip up and irresistibly good, they’re a great addition to any morning routine!
Ingredients
1 cup superfine almond flour
2 tablespoons tapioca starch
1 teaspoon baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tablespoon sugar-free maple syrup
1 teaspoon vanilla extract
Instructions
In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a fork.
In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Making pancake batter in a large bowl.
Heat a medium non-stick skillet over medium heat and coat it with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake.
Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter.
