These almond flour pancakes are proof that gluten-free does not have to mean dry or dense. They come out light, fluffy, and golden with a slightly nutty flavor that pairs perfectly with maple syrup and fresh fruit. The whole family will love them, and most people cannot tell the difference from regular pancakes.
Ingredients
- 1½ cups almond flour
- 3 large eggs
- ⅓ cup milk of choice
- 2 tbsp TN maple syrup
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp Ceylon cinnamon
- Pinch of Redmond Real Salt
- Butter or coconut oil for the pan
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a bowl, whisk together the eggs, milk, maple syrup, and vanilla.
- Add the almond flour, baking powder, cinnamon, and salt. Stir until just combined. Let the batter rest for 2 minutes.
- Heat a skillet or griddle over medium-low heat. Add a small pat of butter.
- Pour about 3 tablespoons of batter per pancake. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
- Flip carefully and cook for 2 more minutes until golden on both sides.
- Serve with maple syrup and fresh fruit.
Notes
- Almond flour pancakes cook best over medium-low heat. Too high and they burn before the inside cooks through.
- Top with sliced pecan halves, fresh berries, and a drizzle of honey for a beautiful plate.
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