Description
Fluffy and delicious pancakes made with almond flour for a gluten-free and low-carb option.
Ingredients
Scale
- 1 cup almond flour
- 2 eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp honey or maple syrup
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Mix almond flour, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, milk, honey, and vanilla.
- Combine wet and dry ingredients, stirring until smooth.
- Heat a lightly greased pan over medium heat.
- Pour small amounts of batter onto the pan.
- Cook until bubbles form, then flip and cook the other side.
- Serve warm with toppings of your choice.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Adjust sweetness by adding more or less honey.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: almond flour pancakes, gluten-free pancakes, low-carb breakfast