Mornings at my house often start with the comforting aroma of pancakes sizzling on the griddle. But when I discovered a gluten sensitivity, I thought my pancake days were over. Imagine my joy when I stumbled upon gluten-free almond flour pancakes!
These pancakes are a game-changer. They’re fluffy, nutty, and just the right amount of sweet.
Plus, they make me feel good about what I’m eating. Almond flour not only keeps them gluten-free but also adds a delightful richness.
Sharing these pancakes with friends and family brings us all closer. I love seeing their faces light up with that first bite. It’s these little moments that make breakfast my favorite meal of the day.
Ingredients
Here’s what you’ll need for those yummy pancakes:
- 1 cup almond flour
- 2 large eggs
- 1/4 cup almond milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of salt
- Some coconut oil for cooking
Tools And Equipment
You’ll need a few things to make these pancakes.
I use a non-stick skillet for easy flipping. It makes life simple.
A mixing bowl is essential. That’s where all the magic happens.
A whisk is my go-to for smooth batter. It blends everything just right.
Measuring cups and spoons keep ingredients accurate. That’s key for perfect pancakes.
Finally, a spatula helps flip without mess. It’s like a pancake hero.
Directions
Let’s make these pancakes together! It’s easy and fun.
Prep
First I gather all my ingredients and tools.
I put my non-stick skillet on the stove.
I set out my mixing bowl, whisk, and spatula too.
Make The Batter
I whisk the eggs in my bowl.
Then I add almond milk, honey, and vanilla.
I whisk again until smooth.
I mix in almond flour, baking soda, and salt.
I stir till just combined.
Cook The Pancakes
I heat the skillet over medium.
I add coconut oil once hot.
I pour 1/4 cup batter for each pancake.
I cook until bubbles form—about 2 minutes.
I flip and cook 1 more minute until golden.
Tips For Perfect Almond Flour Pancakes
Patience is key when cooking these pancakes. I love watching those tiny bubbles form before I flip them.
Use medium heat. Too hot and you’ll burn the outsides before the inside cooks.
Mix ingredients just until combined. Over-mixing can make the pancakes dense.
Add an extra splash of almond milk if the batter feels too thick. It should pour easily.
Let the batter rest a few minutes. This helps the almond flour absorb the liquid.
If you like, sprinkle some blueberries or chocolate chips onto the batter after pouring.
Serve them quickly. Almond flour pancakes taste best when they’re warm and cozy.
Serving Suggestions
I love topping these fluffy pancakes with fresh berries and a drizzle of maple syrup. It makes every bite burst with flavor.
Try adding a dollop of Greek yogurt and a sprinkle of sliced almonds. It gives the pancakes a creamy, crunchy twist.
Conclusion
Making gluten-free almond flour pancakes has truly transformed my breakfast routine into something special. It’s not just about satisfying my cravings but also about creating moments of joy and connection with those I love.
These pancakes have become a staple in my kitchen and I hope they bring the same happiness to your table.
Whether you’re enjoying them solo or sharing them with friends and family, these fluffy delights are sure to brighten up your mornings. So grab your ingredients, fire up that skillet, and let the pancake magic begin!
