Description
These fluffy almond flour pancakes are soft, nutty, and gluten-free. Make them in one bowl with simple ingredients for a quick, healthy breakfast.
Ingredients
- 2 large eggs
- 2 tablespoons avocado oil or melted coconut oil
- 2 tablespoons milk or water
- 2 tablespoons maple syrup or honey
- 1 teaspoon baking powder
- 1 cup fine almond flour
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon cinnamon (optional)
- ¼ cup mini chocolate chips or blueberries (optional)
Instructions
- Whisk eggs, oil, milk, maple syrup, baking powder, and almond flour in a medium bowl until smooth. The batter will be slightly thinner than regular pancake batter.
- Heat a nonstick skillet over low-medium heat and lightly grease it with oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2 to 3 minutes on the first side until golden and the edges set.
- Flip carefully and cook for another 1 to 2 minutes on the other side until cooked through.
- Repeat with the remaining batter. Lower the heat slightly if the pancakes brown too fast.
- Serve warm with maple syrup, yogurt, and fresh berries.
Notes
- The batter should be slightly thinner than traditional pancake batter.
- Adjust heat as needed to prevent quick browning.
- Prep Time: 4 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American