Almond Flour Pancakes
These Almond Flour Pancakes are a must-make if you're looking for an easy, flavorful gluten free pancake recipe. They use simple ingredients, minimal sugar and don't fall apart when you're flipping them (win!).
Servings: 12 pancakes
- 2 eggs
- 3/4 cup almond milk
- 1/4 cup coconut oil melted
- 2 cups almond flour
- 2 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Melt coconut oil and set aside.
In a large bowl, whisk eggs and milk together.
In the same bowl, add the flour, sugar, baking powder, and salt and whisk to combine. Then, stir in the melted oil.
Grease a griddle or nonstick skillet with coconut oil, then add 3 tablespoon batter to form each pancake. You want them to be on the smaller side so they're easier to flip.
Cook pancakes over medium-low heat until the edges have set and the batter starts forming little bubbles, approximately 2 minutes, then use a spatula to carefully flip them and cook on the second side for 30-60 seconds. Repeat this process until batter is gone.
Serve pancakes with fruit and maple syrup and enjoy!
-I used a 1/4 measuring cup to scoop the batter and just didn't fill it up all the way. Each pancake should be about 3 tablespoon of batter.
-These pancakes take a little longer to cook, so be patient. It should take about 2 minutes to cook on the first side, and you'll know they're ready to be flipped when the edges have set and the batter forms tiny bubbles.
-Make sure to wait until the melted coconut oil comes to room temperature before adding it in with the other ingredients. We don't want to mix hot oil with cold milk and eggs, or else the oil will solidify, which we don't want.
Calories: 164kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 10mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Calcium: 85mg | Iron: 1mg