Are you craving a delicious, guilt-free breakfast that doesn't compromise on taste or texture? Look no further! These Easy Gluten-Free Almond Flour Pancakes are about to revolutionize your morning routine. Perfect for those with gluten sensitivities or anyone seeking a healthier pancake alternative, this recipe delivers fluffy, golden pancakes that are so delectable, you won't believe they're gluten-free. Get ready to transform your breakfast game with a recipe that's not just nutritious, but incredibly satisfying!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup milk (or non-dairy alternative)
- 1 tbsp honey or maple syrup
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a medium mixing bowl, combine the almond flour, baking powder, and salt. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate bowl, crack the eggs and add the milk and honey or maple syrup. Whisk these wet ingredients until they are completely combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix thoroughly with a whisk or spatula until you have a smooth, consistent batter. The batter will be slightly thicker than traditional wheat flour pancake batter.
- Let the batter rest for 2-3 minutes to allow the almond flour to absorb the liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour the batter onto the heated surface. Cook the pancakes for about 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with your favorite toppings such as fresh berries, additional maple syrup, whipped cream, or a sprinkle of powdered sugar.
- If not serving immediately, you can keep the pancakes warm in a preheated oven at 200°F (95°C) while cooking the remaining batter.
Tips
- Batter Consistency is Key: Don't be alarmed if your batter seems thicker than traditional pancake mix. Almond flour absorbs liquid differently, so let it rest for 2-3 minutes to achieve the ideal texture.
- Temperature Control: Use medium-low heat to prevent burning. Almond flour pancakes can brown quickly due to their natural oils.
- Patience While Cooking: Wait for small bubbles to form and edges to look dry before flipping. This ensures even cooking and prevents breaking.
- Non-Stick Surface Matters: Use a good quality non-stick pan or griddle, and lightly grease it to prevent sticking.
- Avoid Overmixing: Gently combine wet and dry ingredients to keep the pancakes light and fluffy.
- Make-Ahead Friendly: These pancakes can be stored in the refrigerator for 2-3 days or frozen for up to a month. Simply reheat in a toaster or skillet.
- Customize Your Toppings: Experiment with fresh berries, nuts, or a drizzle of honey to make your pancakes uniquely delicious!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 12g
Fat: 28g
Saturated Fat: g
Cholesterol: 105mg
