Description
Delightful almond flour pancakes bring a gluten-free breakfast sensation straight from California kitchens. Light, fluffy stacks drizzled with maple syrup offer health-conscious diners a protein-packed morning treat you’ll savor with pure breakfast bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) almond flour
- 2 large eggs
Binding and Leavening Ingredients:
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1.25 ml) salt
Liquid Ingredients:
- 1/2 cup (120 ml) milk (or dairy-free alternative)
Instructions
- Combine almond flour, baking powder, and salt in a mixing bowl, whisking thoroughly to eliminate lumps and ensure even distribution.
- Gently incorporate eggs and milk into the dry mixture, stirring until ingredients are just blended; minimal mixing prevents dense pancakes.
- Heat a non-stick skillet over medium temperature (around 350°F), applying a light coating of cooking spray or butter to prevent sticking.
- Carefully ladle batter onto the heated surface, creating circular pancakes approximately 4 inches in diameter.
- Allow pancakes to cook for 2-3 minutes, watching for small bubbles emerging across the surface and slightly firming edges as indicators of readiness.
- Delicately flip each pancake using a thin spatula, cooking an additional 1-2 minutes until achieving a golden-brown color on the opposite side.
- Transfer cooked pancakes to a warming plate, maintaining a low oven temperature to keep them warm while preparing remaining batch.
- Serve immediately with preferred toppings such as maple syrup, fresh berries, or a dusting of powdered sugar for optimal flavor and texture.
Notes
- Use superfine or blanched almond flour for the smoothest, lightest pancake texture that won’t feel grainy or dense.
- Separate egg whites and whip them before folding back into batter creates extra fluffiness and helps compensate for almond flour’s naturally heavier consistency.
- Add a splash of vanilla extract or cinnamon to enhance flavor complexity and mask any potential almond flour earthiness.
- For dairy-free version, substitute milk with unsweetened almond milk or coconut milk to maintain low-carb, gluten-free profile while keeping pancakes moist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 3 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4.5 g
- Protein: 14 g
- Cholesterol: 93 mg