Description

Start your morning with these fluffy almond flour pancakes. Naturally gluten-free, they’re packed with protein and healthy fats for a satisfying breakfast that tastes amazing with fresh fruit, syrup, or nut butter.

Ingredients

Scale

1 cup almond flour
2 large eggs
1/4 cup milk or non-dairy alternative
1 tablespoon honey or maple syrup
1/2 teaspoon baking powder
1/4 teaspoon salt
Butter or oil for cooking

Instructions

In a bowl, mix almond flour, baking powder, and salt.
In another bowl, whisk eggs, milk, and honey or syrup until smooth.
Combine wet and dry ingredients, stirring just until blended. The batter will be slightly thick.
Heat a skillet over medium heat and add a little butter or oil to coat.
Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes until bubbles form, flip, and cook 2 more minutes until golden.
Stack pancakes and serve warm with toppings like berries, banana slices, or nut butter.

Notes

Avoid overmixing the batter to keep pancakes light. Cook over medium heat so they cook through without burning. For meal prep, store in the fridge up to 5 days or freeze with parchment between layers for easy reheating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 5g
Sodium: 190mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 9g
Cholesterol: 95mg

Keywords: almond flour pancakes, gluten free pancakes, healthy breakfast