FLUFFY GLUTEN-FREE ALMOND FLOUR PANCAKES

Gluten Free Fluffy Almond Flour Pancakes - Olivia Adriance

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5 from 1 vote

FLUFFY GLUTEN-FREE ALMOND FLOUR PANCAKES

Simple but classic fluffy pancakes made with almond flour for my fellow gluten-free, dairy-free friends!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Almond flour baking, Almond flour recipes, Gluten-free pancakes, Pancakes

Servings:

Author: Olivia Adriance

Ingredients

3 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup almond milk (or your preferred type of milk)
4 eggs
2 tablespoons maple syrup (plus more for serving)
2 teaspoons vanilla extract
Coconut oil for greasing the pan
Toppings of choice (fruit, maple syrup, nut butter, chocolate chips etc.)

Instructions

Gently whisk together the dry ingredients (almond flour, baking powder, and salt) in a medium-sized bowl and set aside.
In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
Add the wet ingredients to your dry ingredients and mix until well combined. Avoid over-mixing to prevent the pancakes from being too tough.
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 the batter is gone.
Serve with your favorite toppings and enjoy!

Notes

Leftover pancakes can be stored in the fridge for a day or two. If you make a big batch, you can also freeze them. Simply add to a freezer bag and defrost the night before in the fridge.

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