Ingredients
Dry Ingredients
- 2 1/2 cups almond flour
- 2 tsp baking powder
- 1/2 tsp sea salt
Wet Ingredients
- 1/2 cup almond milk or water
- 4 eggs
- 2 tbsp pure maple syrup (plus more for serving)
- 2 tsp vanilla extract
For Cooking
- 2 tbsp butter (for greasing the pan)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined.
- Mix Wet Ingredients: In a separate small bowl, whisk the almond milk, eggs, maple syrup, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir well to create a batter. Adjust consistency by adding more almond milk a tablespoon at a time if too thick, or more almond flour if too thin.
- Heat Pan and Prepare: Over medium-low heat, warm a 10-inch non-stick sauté pan or skillet. Lightly grease it with butter.
- Cook Pancakes: Using a ladle or measuring cup, pour small amounts of batter into the pan to form pancakes. Cook for 1 to 2 minutes per side. Keep pancakes smaller in size to prevent breakage and adjust heat downwards if the edges brown too quickly to ensure the centers cook through.
- Serve: Serve pancakes immediately with your choice of toppings such as maple syrup, powdered sugar, butter, whipped cream, or fresh berries.
Notes
- Almond flour pancakes are more delicate than traditional wheat pancakes – keep them small to reduce breaking.
- If batter consistency is off, adjust with small additions of almond milk or almond flour.
- Use medium-low heat and adjust as needed to cook pancakes evenly without burning.
- Toppings like fresh berries and pure maple syrup complement these pancakes beautifully.
- This recipe is naturally gluten-free and can be made dairy-free using olive oil or a dairy-free butter substitute for greasing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
