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almond flour pancakes with fruit

Almond Flour Pancakes

Carolyn
Fluffy and delicious almond flour pancakes make a perfect weekday breakfast.
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Prep Time 6 minutes
Cook Time 12 minutes
Course Breakfast
Cuisine American

Equipment

  • 10-inch nonstick pan
  • Medium bowl
  • Liquid Measuring cup
  • Dry Measuring Cups
  • Whisk

Ingredients
  

  • 1 cup + 1 tablespoon Almond Flour, finely sifted
  • 2 tbsp Tapioca Flour
  • 1 tbsp Sugar Use Maple Syrup for Paleo version
  • ½ t. Baking Soda
  • 1 t. Baking Powder
  • Pinch Kosher Salt
  • ¼ cup or 2 oz. Unsweetened Almond Milk
  • 1 large Egg
  • 1 t. Apple Cider Vinegar
  • 2 tbsp or 1 oz. Canola Oil Use Paleo friendly oil if preferred

Instructions
 

  • Heat a nonstick skillet to medium low heat and add a tablespoon of oil.
  • In a medium bowl combine almond flour, sugar, baking soda, baking powder and salt. Mix together with a fork or whisk.
  • Measure all the liquid ingredients together and the egg then whisk together.
  • Add the liquid ingredients to the dry ingredients and whisk until a smooth batter forms.
  • Once the pan is hot use a small portion scoop and scoop three pancakes into the nonstick skillet. Give each pancake room as it will spread nicely. Cook until the top bubbles a little bit approximately three minutes and then flip. Cook another two to three minutes or so and transfer to a plate with a spatula.
  • Continue until all the batter is gone. Enjoy immediately with maple syrup.

Notes

Be sure the pan is not too hot. If the pancakes are getting too brown turn the heat down. Almonds flour burns easier than regular flour. 
Keyword pancake
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