Description
Indulge in these light, nutty, and protein-packed almond flour pancakes, a fantastic grain-free breakfast option. These pancakes use the natural fats and proteins of blanched almonds to create a tender, satisfying texture that keeps you energized. Naturally gluten-free and simple to prepare, they are the ideal choice for a nutritious start to your day, fitting perfectly into low-carb and healthy lifestyle diets.
Ingredients
2 cups blanched almond flour
4 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Coconut oil or avocado oil for the pan
Instructions
In a medium mixing bowl, whisk together the almond flour, baking powder, and salt.
In a separate bowl, beat the eggs until smooth.
Add the melted butter and vanilla extract to the eggs and whisk until well combined.
Slowly stir the wet ingredients into the dry ingredients until a consistent batter forms.
Heat a skillet over medium-low heat and lightly grease with oil.
Pour 1/4 cup of batter per pancake onto the skillet.
Cook for 2-3 minutes until golden brown, then carefully flip and cook for another 1-2 minutes on the other side.
Serve warm with your choice of fresh berries or a drizzle of honey.
Notes
Almond flour burns faster than wheat flour, so keep the heat low and monitor closely. If the batter is too thick, add a tablespoon of water or almond milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: Modern American