Almond flour is created by grinding blanched almonds into a fine powder. Blanching removes the skins, resulting in a lighter color and finer texture compared to almond meal, which is made from whole almonds. Almond flour is gluten-free and a great source of protein, healthy fats, and fiber, making it a popular choice for those following specific dietary plans, such as gluten-free or paleo diets.

Making almond flour at home is quick and cost-effective. Here’s a simple method:

Ingredients: Start with 1 ½ cups of blanched slivered almonds.
Process: Add the almonds to a high-speed blender and pulse until they resemble a fine crumb, about 10 seconds. Be careful not to over-process, as this can turn the almonds into almond butter.
Storage: Store your almond flour in an airtight container in a cool, dry place for up to three months.

This homemade almond flour can be used in a variety of recipes, enhancing both gluten-free and traditional baked goods with its moist texture and flavor.

One of the simplest and most delicious ways to use almond flour is in pancakes. Here’s a quick recipe that yields light, fluffy, and flavorful pancakes.

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

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
Combine Wet Ingredients: In a separate 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 more almond milk until you reach the desired consistency.
Cook: Heat a non-stick skillet over medium-low heat and brush with olive oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 1-2 minutes on each side, adjusting the heat as necessary to prevent burning.
Serve: Enjoy your pancakes warm, drizzled with maple syrup and topped with fresh fruit or yogurt if desired.

These pancakes are hearty and satisfying on their own, but you can also serve them alongside sunny-side-up eggs or a veggie frittata for a complete brunch spread.

Yes, almond flour is gluten-free, making it an excellent alternative for those with gluten intolerance or celiac disease. It can be used in various recipes that require flour, but adjustments may be needed since it behaves differently than traditional wheat flour.

While almond flour can be used in many recipes, it cannot be substituted on a 1:1 basis for all-purpose flour. A good rule of thumb is to use ½ to ¾ cup of almond flour for every cup of all-purpose flour. Additionally, recipes that rely heavily on gluten, like bread or pizza dough, may not work well with almond flour alone.

Store almond flour in an airtight container in a cool, dry place. It can last up to three months. For longer storage, consider refrigerating or freezing it to maintain freshness.

Almond flour is a fantastic ingredient that enhances both the flavor and texture of baked goods. Whether you choose to make it at home or purchase it, incorporating almond flour into your recipes opens up a world of delicious possibilities. Try out the almond flour pancake recipe for a nutritious breakfast that the whole family will love. With its health benefits and versatility, almond flour is sure to become a staple in your pantry.