Fluffy Pancakes (Gluten-free, Dairy-free)


3 cups almond flour 

2 tsp baking powder 

1/2 tsp salt 

2/3 cup almond milk

4 eggs 

2 tbsp maple (plus more for serving)

2 tsp vanilla 

coconut oil for greasing your pan


Gently whisk together your dry ingredients in a medium sized bowl and set aside. In a small bowl, whisk together your almond milk, eggs, maple syrup, and vanilla. 

Add your wet ingredients to your dry ingredients and mix until well combined. 

Heat a pan over medium-low heat and grease with coconut oil. 

Add about a 1/4 cup of batter to the pan and cook for 2 minutes. Flip and cook for 1 minute. Repeat until your batter is gone. 

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One Comment

  1. How thick is the batter supposed to be? Mine was so thick that I had to push the pancakes with my fingers in the pan. Any tips?

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