Almond Flour Pancakes

If you're looking for a delicious, gluten-free alternative to traditional pancakes, these Almond Flour Pancakes are a must-try! They’re light, fluffy, and packed with a subtly nutty flavor that pairs perfectly with your favorite toppings. Made with simple ingredients, these pancakes are naturally grain-free, low-carb, and a great option for a healthy breakfast.

Prep time: 15 mins

Servings: 4–5 pancakes

Portion Size: ~1 pancake per serving (about 4 inches in diameter)

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Ingredients

•  1 cup of almond flour

•  2 tbsp of coconut flour

• 1 tsp of nutritional yeast

• 1 pinch of kosher salt

•  2 large eggs

•  ½ cup no sugar almond milk

•  1 tbsp of olive oil

•  1 tbsp of maple syrup

•  1 tsp vanilla extract

Directions

1. Combine dry ingredients. In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
   

2. Mix the batter. In a separate bowl, beat the eggs and add the almond milk, olive oil, maple syrup, and vanilla extract. Mix well.
   

3. Blend and rest. Pour the wet ingredients into the dry ingredients and stir until combined. Let the batter sit for a couple of minutes to thicken.
   

4. Prepare the cooking surface. Heat a skillet or griddle over medium heat and grease with 1 teaspoon olive oil or the cooking spray alternative.
   

5. Pour and shape the pancakes. Pour ¼ cup of batter into the skillet for each pancake. Spread the batter lightly with the back of a spoon.
   

6. Cook and flip. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown. Repeat with the remaining batter.
   

7. Serve and enjoy!  Stack your pancakes and top with fresh berries, syrup, or a drizzle of nut butter.

   
   
   
   

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Notes:

• Want to try a full vegan recipe? Replace the 2 eggs with 6 tbsp of aquafaba.

  (Aquafaba: viscous liquid from canned chickpeas.)