- Rest the Batter: Let the batter rest for 5 minutes for fluffier pancakes.
- Use Medium Heat: Cook on medium heat to prevent burning and ensure even cooking.
- Customizable: Add blueberries, chocolate chips, or spices for extra flavor.
- Storage: Store leftovers in an airtight container for up to 3 days or freeze for a month.
- Gluten-Free: Perfect for gluten-free, keto, and paleo diets.
Fluffy Almond Flour Pancakes
Enjoy light and fluffy almond flour pancakes, a gluten-free, low-carb breakfast perfect for keto, paleo, or any healthy morning routine.
Ingredients
- 1 cup almond flour finely ground
- 2 large eggs
- 1/4 cup milk or almond milk for dairy-free
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp sweetener optional: maple syrup, honey, or stevia
- Pinch of salt
- Butter or oil for greasing the pan
Instructions
1. Mix the Dry Ingredients
- In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt.
2. Prepare the Wet Ingredients
- In a separate bowl, beat the eggs. Add the milk, vanilla extract, and sweetener (if using). Mix until well combined.
3. Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Gently stir until just combined. Avoid overmixing to keep the batter light. Let the batter rest for 5 minutes.
4. Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
- Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes until golden brown.
6. Serve and Enjoy
- Transfer the pancakes to a plate and serve warm with your favorite toppings like fresh fruit, maple syrup, or nut butter.
Topping Suggestions
- Fresh berries (blueberries, raspberries)
- A drizzle of pure maple syrup
- Greek yogurt and honey
- Chopped nuts or seeds