Almond flour is made from finely ground blanched almonds, making it a great option for those following gluten-free or low-carb diets. It provides a rich source of protein, healthy fats, and essential nutrients, making your pancakes not only delicious but also nutritious. Unlike almond meal, which can be coarser and more grainy, almond flour offers a smooth texture that works perfectly in pancake recipes.

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

1⅓ cups blanched almond flour: This is the key ingredient for the pancakes. Ensure you use blanched almond flour for the best texture.
1 teaspoon baking powder: This helps the pancakes rise and become fluffy.
¼ teaspoon sea salt: To enhance the flavors.
¼ cup almond milk: You can also substitute with cow's milk or any plant-based milk.
2 large eggs: These act as a binder and add moisture.
1 tablespoon pure maple syrup: This adds a touch of sweetness to the batter.
1 teaspoon vanilla extract: For added flavor.
Extra-virgin olive oil or coconut oil: For greasing the pan.

In a medium bowl, whisk together the almond flour, baking powder, and sea 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 is too thick, add a little more almond milk to reach your desired consistency.

Heat a non-stick skillet over medium-low heat and brush it lightly with olive oil or coconut oil. Using a ¼-cup measuring cup, pour the batter onto the skillet. Cook each pancake for 1-2 minutes on each side, or until golden brown. Keep an eye on them as almond flour pancakes can darken more quickly than regular pancakes.

Serve your almond flour pancakes warm, topped with maple syrup, fresh fruit, or yogurt. They pair wonderfully with a side of sunny-side-up eggs or a veggie frittata for a complete meal.

Thick Batter: The batter should be thick; don't be tempted to add too much liquid. This thickness helps the pancakes hold their shape.
Sifting: If your almond flour is clumpy, sift it before mixing to ensure a smooth batter.
Batch Cooking: These pancakes freeze well. Make a big batch and store them in the freezer for quick breakfasts throughout the week.

While you can substitute almond flour for all-purpose flour, the ratio is not 1:1. Generally, you will need about twice the amount of almond flour compared to all-purpose flour, and you may need to adjust the liquid and egg content as well.

Yes! Almond flour pancakes are lower in carbohydrates and higher in protein compared to traditional pancakes. They also provide healthy fats and are gluten-free, making them a great choice for many dietary needs.

Store leftover pancakes in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months. To reheat, simply microwave them for a minute or toast them in a toaster.

Almond flour pancakes are not only easy to make but also a delicious and nutritious breakfast option. Their light and fluffy texture, combined with a hint of nuttiness, makes them a favorite for both kids and adults alike. Whether you enjoy them plain or topped with your favorite ingredients, these pancakes are sure to brighten your morning. Try this recipe today and savor the delightful taste of almond flour pancakes!