Almond flour is made from finely ground blanched almonds, making it a popular alternative to traditional wheat flour. It’s naturally gluten-free, lower in carbohydrates, and packed with protein and healthy fats. These qualities make it an excellent choice for those following gluten-free or low-carb diets, as well as anyone who simply wants to enjoy a tasty breakfast.

To make almond flour pancakes, you will need the following ingredients:

1⅓ cups blanched almond flour (for the best texture)
2 large eggs (for binding and moisture)
¼ cup almond milk (or any milk of your choice)
1 teaspoon baking powder (to help the pancakes rise)
1 tablespoon pure maple syrup (for sweetness)
1 teaspoon vanilla extract (for flavor)
¼ teaspoon sea salt (to enhance the flavors)
Extra-virgin olive oil or butter (for greasing the pan)

In a medium bowl, whisk together the almond flour, baking powder, and salt. In a separate bowl, combine the almond milk, eggs, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter appears too thick, add a bit more almond milk to reach your desired consistency.

Heat a non-stick skillet over medium-low heat and lightly grease it with olive oil or butter. Using a ¼-cup measuring cup, pour the batter onto the skillet. Cook for 1-2 minutes on one side until bubbles form on the surface, then carefully flip and cook for another minute or until golden brown. Keep an eye on the pancakes as they may brown faster than traditional pancakes.

Serve your almond flour pancakes warm, topped with a drizzle of maple syrup, fresh fruits, or a dollop of yogurt for added flavor and nutrition. They can also be paired with savory items like eggs or bacon for a complete breakfast.

Rest the Batter: Allow the batter to sit for about 5 minutes before cooking. This helps the almond flour absorb the liquid and results in fluffier pancakes.
Cook on Low Heat: Almond flour pancakes tend to cook faster than regular pancakes. Keeping the heat on low to medium allows them to cook through without burning.
Add Mix-Ins: Feel free to customize your pancakes by adding blueberries, chocolate chips, or nuts to the batter before cooking.

Chocolate Chip Pancakes: Stir in some sugar-free chocolate chips for a sweet twist.
Blueberry Pancakes: Add fresh or frozen blueberries to the batter for a fruity flavor.
Cinnamon Spice Pancakes: Mix in a teaspoon of cinnamon for a warm, cozy flavor.

If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to three days. They can also be frozen for up to six months. To reheat, simply microwave for 20-30 seconds or toast them in a toaster oven.

Making pancakes with almond flour is not only easy but also a delicious way to enjoy a gluten-free breakfast. With a few simple ingredients and steps, you can whip up a batch of fluffy, nutty pancakes that everyone will love. Whether you enjoy them plain or with your favorite toppings, almond flour pancakes are sure to become a staple in your breakfast routine. So grab your ingredients and start cooking today!