Ingredients
Units
Scale
- 1 1/3 cup almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup
- 1/2 cup almond milk or any dairy-free milk alternative
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil or melted coconut oil
- 2 large eggs
- Optional toppings: fresh berries, sliced bananas, pure maple syrup
Instructions
- In a mixing bowl, whisk together almond flour, baking powder, and salt.
- In a separate bowl, combine almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- Add honey or maple syrup, avocado oil, and eggs to the almond milk mixture. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Use a non-stick skillet or griddle to ensure easy flipping and prevent sticking.
- Customize your pancakes by adding ingredients like cinnamon, vanilla extract, or dairy-free chocolate chips to the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg