Almond Flour Pancakes (Gluten-Free, 15-Minute Breakfast)
These almond flour pancakes are light and fluffy with a subtle nutty flavor. Made with simple ingredients, they provide a wholesome breakfast option that is both quick to prepare and satisfying. Each bite is a perfect balance of flavor and texture.
- Total Time: 15
Ingredients
Units
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 tablespoon honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Mix the Batter: In a bowl, combine almond flour, baking powder, and salt. In another bowl, whisk together the eggs, milk, honey or maple syrup, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed.
- Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes until golden brown.
- Serve: Stack the pancakes on a plate and serve warm with your favorite toppings.
Notes
Serve with your favorite toppings like fruit, yogurt, or syrup.
- Prep Time: 5
- Cook Time: 10
Nutrition
- Serving Size: 2
- Calories: 250kcal
- Fat: 18g
- Carbohydrates: 10g
- Protein: 10g
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