Almond Flour Pancakes
Almond Flour Pancakes are not only light and fluffy, they are packed with plant-based protein, are naturally gluten free, low-carb, and can be made paleo, keto, and dairy-free. Just 6 simple ingredients and ready in under 15 minutes! for a busy week.
Almond Flour Eggs Oil Baking Powder Almond Milk Maple Syrup or Honey
Ingredients You Need
In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.
Whisk well until batter is smooth consistency. Preheat ceramic non-stick skillet on low heat and swirl oil . Add 1/4 cup of batter, cook for a few minutes or until you peak under and see nice brown colour.
Flip pancakes before they are dry on top and bubbles appear. Cook for another 1-2 minutes. Proceed with remaining batter and reduce heat as skillet gets hotter.
Add desired toppings such as butter, maple syrup, berries and powdered sugar to your pancake stack.
Enjoy delicious pancakes made with almond flour!
Refrigerate for up to 3 days. Freeze up to 3 months.
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