Almond Flour Pancakes
These almond flour pancakes are fluffy and delicious and only require five ingredients!
Servings: 6 pancakes
- 2 large eggs
- ⅓ cup almond milk
- 1 teaspoon vanilla extract
- 1 ¼ cup blanched almond flour
- ¼ teaspoon baking soda
- Pinch of salt
- Butter olive oil or coconut oil, for greasing
- Optional add-ins:
- 1 cup blueberries fresh or frozen
In large bowl, mix together the eggs, almond milk, and vanilla together until well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until combined.
If using blueberries, fold them with wooden spoonin until incorporated.
Lightly coat a large nonstick griddle or skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about six ¼ cup dollops of batter onto the griddle. It's important to cook until bubbles appear on top and the edges are well cooked.
If using a skillet, you will need to work in batches of two pancake at a time.
Flip pancakes and cook until golden brown on underside, about 3-4 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit.
Serving: 2pancakes | Calories: 347kcal