Ingredients
Scale
- 1 cup almond flour
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup milk (or non-dairy alternative)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together almond flour, baking powder, and salt until combined.
- In another bowl, mix eggs, milk, maple syrup, and vanilla extract until blended. Pour into the dry ingredients and stir gently until just combined.
- Preheat a skillet over medium heat and lightly grease. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
- Serve stacked high with toppings of your choice, such as berries or whipped cream.
Notes
- For added flavor, incorporate chocolate chips or nuts into the batter.
- To enhance fluffiness, separate egg whites and whip them before folding into the batter.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (50g)
- Calories: 139
- Sugar: 3g
- Sodium: 68mg
- Fat: 10g
- Saturated Fat: 0.8g
- Unsaturated Fat: 9.2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 83mg