Almond Flour Pancakes Recipe, an easy gluten free pancake recipe with almond flour and a few ingredients you probably already have. These almond flour pancakes could easily be made keto or paleo friendly. This easy blender pancake recipe is quick and results in light and fluffy pancakes that are great for a fast breakfast and also freezer friendly.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Yield12 pancakes
Ingredients
- 2 cups almond flour
- 3/4 cup unsweetened coconut milk (or buttermilk, milk, or milk substitute)
- 4 large eggs
- 2 tablespoons coconut oil melted (or melted butter or vegetable oil); plus more for pan
- 2 teaspoons maple syrup (or sugar, honey, or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or apple cider vinegar or lemon juice)
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Place all ingredients in a blender, and process until smooth.
- Lightly grease a griddle or large nonstick pan with a little more coconut oil (or butter or vegetable oil). Preheat pan over medium heat.
- Spoon about 3 tablespoons of batter onto hot pan. Cook about 3-5 minutes per side or until golden brown underneath and batter is slightly bubbly. Flip over and cook an additional 3-5 minutes. Repeat with remaining batter.
Notes
SNAPPY TIPS: Keep an eye on the pancakes so they don’t burn. Serve with your favorite fresh fruit, fruit sauces, or maple syrup.
SNAPPY SUBSTITUTIONS: See substitutions suggested in recipe. I have not tried all suggestions so results may vary slightly.