Almond flour is made from finely ground blanched almonds, making it a popular choice for those looking for gluten-free or low-carb alternatives to regular flour. It is lower in carbohydrates and higher in protein and healthy fats, making it a nutritious option for breakfast. Almond flour also adds a delightful nutty flavor to pancakes, enhancing the overall taste.

Here’s a simple and delicious recipe for almond flour pancakes that you can whip up quickly:

1⅓ cups blanched almond flour
2 large eggs
¼ cup almond milk (or any milk of your choice)
1 tablespoon maple syrup (plus more for serving)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon sea salt
Olive oil or coconut oil (for cooking)

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.

Combine Wet Ingredients: In another bowl, mix the almond milk, eggs, maple syrup, and vanilla extract until well combined.

Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. If the batter is too thick, add a bit more almond milk until you reach the desired consistency.

Cook the Pancakes: Heat a nonstick skillet over medium-low heat and brush with a little oil. Use a ¼-cup measuring cup to scoop the batter onto the skillet. Cook each pancake for about 1-2 minutes on each side, or until golden brown. Be careful as almond flour pancakes can darken quickly.

Serve: Enjoy your pancakes warm, topped with maple syrup, fresh fruits, or your favorite yogurt.

Add fresh blueberries or sliced strawberries to the batter for a fruity twist. Simply sprinkle a few berries onto each pancake after pouring the batter onto the skillet.

For a sweeter treat, mix in some dark chocolate chips into the batter. These pancakes are perfect for a special breakfast or brunch.

Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor that pairs beautifully with maple syrup.

Yes, almond flour is generally considered healthier than all-purpose flour. It contains more protein, healthy fats, and fiber, while being lower in carbohydrates. This makes it a great choice for those following low-carb or ketogenic diets.

While you can substitute almond flour for all-purpose flour, it’s important to note that the conversion isn’t always 1:1. Almond flour is denser and requires more liquid. For best results, use recipes specifically designed for almond flour.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer, then transfer to a ziplock bag. They can be reheated in the microwave or toaster.

Almond flour pancakes are not only easy to make but also a healthy and satisfying way to start your day. With their delightful flavor and fluffy texture, they are sure to please everyone at the breakfast table. Whether you stick to the classic recipe or experiment with various add-ins, almond flour pancakes can become a beloved staple in your culinary repertoire. So grab your ingredients and treat yourself to a delicious breakfast that’s both nutritious and indulgent!