Almond Flour Pancakes
Ingredients
Dry ingredients
-
2
cups
fine blanched almond flour
-
2
teaspoons
baking powder
-
½
teaspoon
ground cinnamon (optional)
-
½
teaspoon
fine salt
Wet ingredients
-
3
units
eggs
-
½
cup
milk
-
2
tablespoons
melted butter or melted coconut oil
-
2
tablespoons
maple syrup (optional)
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract (optional)
-
as needed
for greasing
avocado oil, butter, or coconut oil
Instructions
- Combine the dry ingredients in a medium mixing bowl and whisk until mixed.
- In a separate bowl, whisk the eggs and then add the wet ingredients, mixing until combined.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Heat a skillet over medium-low heat and check the temperature with a few drops of water.
- Adjust the batter consistency with more milk if necessary.
- Lightly oil the skillet and pour a scant ¼ cup of batter for each pancake.
- Cook until the edges are matte and bubbles form, then flip and cook until browned.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve warm and store leftovers in the refrigerator or freezer.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
200mg
Cholesterol
186mg
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