Almond Flour Gluten Free Pancakes
Recipe Cost 4.87 Serving Cost 1.62 Course Breakfast
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings people
Recipe Cost $ 4.87 Serving Cost $ 1.62These almond flour gluten free pancakes are dairy free, light, fluffy, and made for laid-back mornings or weekend brunch.
Ingredients
Wet Ingredients
- 2 large eggs
- ½ tsp almond extract
- 1 tbsp pure maple syrup
- ½ cup almond milk or milk of choice
Dry Ingredients
- 1 ½ cup blanched almond flour
- 2 tbsp cornstarch or arrowroot flour for paleo
- 1 tsp baking powder
- Pinch of salt
- Enough coconut oil or grass-fed ghee for greasing the pan
Optional add-ins (either or)
- ⅓ cup dairy-free chocolate chips
- 1 tsp cinnamon
- ½ cup fresh blueberries
Instructions
- In a large mixing bowl, combine all of the wet ingredients and whisk until a homogenized liquid forms. Set the wet ingredients aside.
- When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
- Next, add the dry ingredients to the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
- Finally, heat a large skillet over medium-low heat. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
- Then, cook for about 2 minutes until the bottom is golden brown. Flip and continue to cook for an additional minute.
- Repeat the process until all pancakes have been made.
- Serve with fresh blueberries on top and warm maple syrup.
Notes
- The heat is too high if the pancakes are getting browner faster than the insides are cooked.
- If the pancakes are not fluffy and tender, the batter might not have rested long enough.
Storage Tips
SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated. STORE: Place the pancakes in a covered dish or a Ziploc bag and refrigerate for 1-2 days. FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months. DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.Equipment
mixing bowls
Whisk
Rubber scraper
large skillet
Pancake flipper
Nutrition
Serving: 2pancakesCalories: 405kcalCarbohydrates: 22gProtein: 16gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 238mgPotassium: 57mgFiber: 6gSugar: 6gVitamin A: 158IUCalcium: 270mgIron: 3mg
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