Ingredients
Equipment
Method
- In a medium bowl, combine the almond flour, baking powder, and a pinch of salt. Whisk to break up any lumps.
- Crack the eggs into the dry mixture and pour in the almond milk, maple syrup, and vanilla extract. Stir until you have a thick, creamy batter.
- Heat a nonstick skillet over medium heat and grease it with butter or coconut oil. Scoop small portions of batter onto the pan.
- Cook until bubbles form on the surface, then flip carefully. Each pancake takes about 2 minutes per side.
- To keep pancakes warm while cooking, place them in a low oven (around 200°F) covered with foil.
Nutrition
Calories: 210kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 1gCholesterol: 120mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 80mgIron: 1mg
Notes
Feel free to swap out the almond milk for any non-dairy alternative, like oat milk. For added flavor, top with sliced bananas or blueberries. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months with parchment paper in between. When reheating, avoid microwaving to keep them from becoming soggy; a toaster oven works best. Enjoy experimenting with various toppings and add-ins for a fun twist!
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