Light and delicious, these Easy Almond Flour Pancakes are a nutritious, low-carb breakfast everyone will enjoy. They are gluten-free, sugar-free, dairy-free, and full of flavor!
Ingredients
- 2 cups Almond flour (superfine, blanched)
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- 1 cup Almond milk
- 3 Eggs
- 2 tsp Pure vanilla extract
- 2 tbsp Olive oil or Butter (for greasing the pan)
Instructions
- Gather all the ingredients together.
- Mix your dry ingredients, such as the almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg together in a large bowl.
- Then, add in the wet ingredients, such as the almond milk, eggs, and pure vanilla extract to the bowl. Using a whisk or a spoon, mix the dry ingredients and wet ingredients until they are well combined.
- Then, place a pan or skillet over a stove top set to medium-low heat. (I have a gas stove and have the flame set at the mark between low and medium when making these pancakes). Grease the pan with oil and/or butter.
- Mix the batter again and add 3 to 4 tablespoons of the pancake batter onto the pan. Let the pancake cook for 3 to 3.5 minutes until the edges are firm and small bubbles form in the center.
- Then, using a spatula, flip the pancake over and let it cook for another 2 minutes or so.
- Remove the pancake from the pan.
- Repeat until the rest of the pancake batter is used.
Notes
*The prep time for 9 pancakes is about 45 minutes. Each pancake takes approximately 4-5 minutes to cook completely. However, if you are using a griddle (like a reader pointed out in the comments) or a very large pan and can cook multiple pancakes at once, this will significantly cut down on the cooking time.
Tips
To keep your almond flour pancakes from falling apart, make sure to add the exact amount of dry ingredients to the wet ingredients in this recipe. If too little liquid is added in and your pancake batter is very thick, the resulting pancakes might tend to crumble a bit.
To have fluffy almond flour pancakes, make sure to use eggs as well as baking powder. The combination of these two with the other ingredients results in fluffy grain-free pancakes. If an egg substitute like chia seeds or flax is used, the resulting almond pancakes might not be so fluffy.
Nutrition
Calories: 198kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 295mg | Potassium: 25mg | Fiber: 3g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 0.03mg | Calcium: 159mg | Iron: 1mg
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