Fluffy Almond Flour Pancakes
Fluffy Almond Flour Pancakes
Ingredients
Instructions
Mix Dry Ingredients
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In a bowl, combine almond flour, baking powder, and salt.
Whisk Wet Ingredients
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In another bowl, whisk together eggs, almond milk, honey, and vanilla extract.
Combine
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Pour wet ingredients into dry ingredients and mix until just combined.
Heat the Pan
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Heat a non-stick skillet over medium heat and add a little coconut oil.
Cook Pancakes
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Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
Serve
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Stack pancakes and serve with your favorite toppings.
Substitution Tips
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- Use regular flour if you don’t need a gluten-free option.
- Replace almond milk with any milk alternative.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 6g2%
- Dietary Fiber 3g12%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These pancakes are best enjoyed fresh but can be frozen for later. Just reheat in a toaster or skillet.
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Frequently Asked Questions
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Can I freeze these almond flour pancakes for later?
Yes, these pancakes are great for batch cooking! While best enjoyed fresh, you can freeze them and quickly reheat them using a toaster or skillet when ready to eat.
Can I substitute almond flour with regular wheat flour?
Yes, you can use regular flour if you do not require a gluten-free option.
What milk alternatives can I use in this recipe?
You can substitute almond milk with any milk alternative of your choice, such as oat milk, soy milk, coconut milk, or regular dairy milk.
How do I know when it's time to flip the pancakes?
Cook over medium heat for about 2 to 3 minutes until you see bubbles forming on the top surface, then flip and cook the other side for another 2 minutes.
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