Ingredients
Scale
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar or sweetener of choice (optional)
- 1 cup almond milk (or any milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the almond flour, baking powder, salt, and sugar.
- In another bowl, whisk together almond milk, eggs, melted butter, and vanilla extract. Pour this into the dry ingredients.
- Gently mix until just combined, being careful not to overmix. Let the batter rest for 5-10 minutes.
- Heat a lightly oiled griddle, pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, or until golden brown.
Notes
- Don’t overmix the batter to avoid tough pancakes.
- Let the batter rest for optimal texture.
- Cook over medium heat for even cooking.
- Adjust sweetness based on your preference.
- Feel free to add spices like cinnamon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg