Almond flour is made from finely ground blanched almonds, making it a nutritious choice compared to all-purpose flour. It is high in protein, fiber, and healthy fats, which contribute to a more substantial pancake that can help stabilize blood sugar levels. Additionally, almond flour is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease.

To make delicious almond flour pancakes, you'll need the following ingredients:

1⅓ cups blanched almond flour: This gives the pancakes a light and fluffy texture.
1 teaspoon baking powder: For leavening, helping the pancakes rise.
¼ teaspoon sea salt: To enhance the flavor.
¼ cup almond milk: Adds moisture; cow's milk can also be used.
2 large eggs: Acts as a binder and adds richness.
1 tablespoon pure maple syrup: For sweetness in the batter.
1 teaspoon vanilla extract: For added flavor.
Extra-virgin olive oil: For greasing the skillet.

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and sea salt.
Combine Wet Ingredients: In a separate small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a little more almond milk until it reaches a pourable consistency.

Heat the Skillet: Preheat a non-stick skillet over medium-low heat and lightly grease it with olive oil.
Pour the Batter: Use a ¼-cup measuring cup to scoop the batter onto the skillet.
Cook: Cook each pancake for 1-2 minutes on one side until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes until golden brown. Almond flour pancakes cook faster than traditional pancakes, so keep an eye on them to prevent burning.

Almond flour pancakes are delicious on their own, but you can enhance them with various toppings:

Maple Syrup: A classic choice that complements the nutty flavor.
Fresh Fruit: Berries, bananas, or sliced peaches add freshness and natural sweetness.
Greek Yogurt or Coconut Cream: For a creamy texture and added protein.
Nut Butter: Almond or peanut butter adds richness and healthy fats.

Use Blanched Almond Flour: This will ensure a finer texture and prevent the pancakes from becoming too dense.
Cook on Low Heat: Almond flour pancakes can burn more easily than regular pancakes, so cooking them on lower heat helps ensure they cook through without burning.
Let the Batter Rest: Allowing the batter to sit for a few minutes can help improve the texture of the pancakes.
Experiment with Add-ins: Chocolate chips, nuts, or spices like cinnamon can add variety to your pancakes.

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to five days. You can also freeze them for up to six months. To reheat, simply microwave for 20-30 seconds or warm them in a toaster oven.

Almond flour pancakes are a delicious, nutritious, and gluten-free breakfast option that everyone will love. With just a few simple ingredients and easy preparation, you can whip up a batch in no time. Whether enjoyed on a busy weekday morning or as part of a leisurely weekend brunch, these pancakes are sure to become a favorite in your household. Try this almond flour pancake recipe today and enjoy a hearty breakfast that’s both healthy and satisfying!