Description
These Fluffy Almond Flour Pancakes are light, healthy, and packed with protein. Gluten-free, keto-friendly, and grain-free, they offer a delicious, nutty flavor while keeping you full longer. Perfect for a nutritious breakfast, they are easy to make and can be stored for later, making them ideal for meal prep!
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon coconut oil, melted
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together almond flour, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, beat eggs and add almond milk, vanilla, and melted coconut oil.
- Combine:
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Cook:
- Heat a non-stick skillet over medium heat. Spoon batter onto the skillet and cook for 2-3 minutes on each side until golden brown.
- Serve:
- Serve hot with your favorite toppings such as maple syrup, berries, or whipped coconut cream.
Notes
- Variations: Add-ins like chocolate chips, blueberries, or chopped nuts are a great way to customize your pancakes.
- Spices: Add cinnamon or nutmeg to the batter for a warming flavor.
- Vegan Option: Use flax eggs or chia eggs as a replacement for regular eggs.
- Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days or freeze cooked pancakes for up to 3 months. Reheat in the toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
