Ingredients
Scale
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup milk (or plant-based alternative)
- 1 tsp vanilla extract
- 2 tbsp melted butter (or coconut oil)
Instructions
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, mix eggs, milk, melted butter (or coconut oil), and vanilla extract until smooth.
- Combine wet and dry mixtures gently; avoid overmixing.
- Preheat a non-stick skillet over medium heat; add a little butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges set (about 2-3 minutes). Flip and cook until golden brown.
Notes
- For added flavor, consider including cinnamon or a dash of nutmeg.
- Let the batter rest for 10 minutes before cooking to enhance fluffiness.
- Top with fresh fruits like blueberries or strawberries for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 120g)
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg