Almond flour is made from finely ground almonds and is a great substitute for regular flour, especially for those following gluten-free or low-carb diets. It provides a higher protein and fiber content than all-purpose flour, contributing to a more filling meal. Additionally, almond flour pancakes are generally lower in carbohydrates, making them suitable for keto diets as well.

To make almond flour pancakes, you will need the following ingredients:

1⅓ cups blanched almond flour: This is essential for a fine, fluffy texture. Avoid almond meal as it can result in a denser pancake.
2 large eggs: These act as a binder and add moisture.
1 teaspoon baking powder: This helps the pancakes rise and become fluffy.
¼ teaspoon sea salt: Enhances the flavor.
¼ cup almond milk: Adds moisture; you can substitute with any milk of your choice.
1 tablespoon pure maple syrup: For sweetness; you can add more for serving.
1 teaspoon vanilla extract: Optional, but it adds a lovely flavor.
Coconut oil or olive oil: For greasing the pan.

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and sea salt.
Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
Combine Both 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 it reaches a pourable consistency.

Heat the Pan: Preheat a non-stick skillet over medium-low heat and brush it with a little oil.
Pour the Batter: Use a ¼-cup measuring cup to pour the batter onto the skillet.
Cook: Cook each pancake for about 1-2 minutes on one side until bubbles form on the surface, then carefully flip and cook for another minute or until golden brown. Almond flour pancakes tend to cook faster than regular pancakes, so adjust the heat as necessary.

Serve your almond flour pancakes warm, topped with maple syrup, fresh fruits, or a dollop of yogurt. They pair wonderfully with savory sides like eggs or a veggie frittata for a complete meal.

Let the Batter Rest: Allow the batter to sit for 5 minutes before cooking. This helps the almond flour absorb moisture, leading to fluffier pancakes.
Watch the Heat: Cook on low to medium heat to ensure the pancakes cook through without burning.
Add Mix-Ins: Feel free to customize your pancakes by adding chocolate chips, berries, or nuts to the batter.

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to five days. To reheat, simply microwave them for 20-30 seconds. You can also freeze the pancakes by placing them in a ziplock bag for up to six months. To enjoy, thaw at room temperature or microwave.

Almond flour pancakes are an easy, delicious, and nutritious breakfast option that everyone can enjoy. With just a few simple ingredients and steps, you can whip up a batch of these fluffy pancakes that are perfect for any occasion. Whether you’re following a gluten-free diet or just looking for a healthier pancake alternative, almond flour pancakes are sure to satisfy your cravings. Enjoy experimenting with different toppings and variations to make them your own!