Description
These aren’t your average pancakes. Made with almond flour, they’re a naturally gluten-free and low-carb treat. They are perfect for anyone seeking a healthy, yet delicious breakfast. Get ready for fluffy, flavorful pancakes that will make your mornings brighter. You’ll love how satisfying they are, without feeling weighed down.
Equipment:
- Large mixing bowl
- Whisk
- Griddle or large non-stick skillet
- Spatula
- Measuring cups and spoons
Ingredients
Units
Scale
- 1 1/2 cups superfine blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil, plus more for cooking
- 1 teaspoon lemon zest (the secret ingredient!)
Instructions
- First, grab your large mixing bowl. Add the almond flour, baking powder, and salt. Whisk these dry ingredients together. Make sure they are well combined.
- In a separate bowl, lightly beat the eggs. Now, add the almond milk, maple syrup, vanilla extract, and melted coconut oil. Whisk until everything is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together. Be careful not to overmix. A few lumps are perfectly fine. Stir in the lemon zest.
- Heat your griddle or a large non-stick skillet over medium heat. Lightly grease it with coconut oil.
- Pour ¼ cup of batter onto the hot griddle for each pancake. You should see small bubbles start to form on the surface after a couple of minutes. This usually takes about 2-3 minutes.
- Carefully flip the pancakes. Cook for another 2-3 minutes on the other side. They should be golden brown and cooked through.
- Remove the pancakes from the griddle. Serve them hot. Garnish with your favorite toppings. Fresh berries, a dollop of whipped cream, or a drizzle of maple syrup are all great options!
Notes
- The secret to the unique flavor of these pancakes is the lemon zest. Most recipes don’t call for this. It adds a bright, citrusy note that complements the nutty almond flavor. It truly elevates the pancakes. The lemon zest makes them taste fresher and more vibrant.
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- If you’re using a granulated sweetener, you might want to add an extra tablespoon of milk. This will help with the consistency of the batter.
- Feel free to add a dash of cinnamon or nutmeg to the batter. This adds a warm, spicy flavor.
- These pancakes are delicious with a variety of toppings. Try them with fresh fruit, nuts, seeds, or a sugar-free syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 3g
- Sodium: 3g
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g