Almond Flour Pancakes

How to Make Almond Flour Pancakes

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1. Whisk the eggs, almond milk and vanilla in a large bowl until smooth.

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2. Add the almond flour, baking powder, cinnamon and salt and stir until no dry flour is left. Leave the batter for 5 minutes to thicken.

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3. Heat a large non-stick frying pan over medium-low heat and melt a little of the butter. Spoon in 3 tablespoons of batter for each pancake, leaving room between them.

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4. Cook for 2 to 3 minutes, until bubbles show at the edges and the underside is golden. Turn and cook for 1 to 2 minutes more. Keep the pancakes warm under a clean tea towel while you cook the rest, adding a little butter to the pan between batches.

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5. Stack three pancakes on each plate and serve with the raspberries.

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Tips for Making Almond Flour Pancakes

• Keep the heat at medium-low. Almond flour browns faster than wheat flour, and a hot pan leaves a dark crust over a raw middle.
• If the batter spreads thin in the pan, stir in one more tablespoon of almond flour; if it is stiff, add a splash of almond milk.
• Turn each pancake once, with a wide spatula, and only when the edges look set.
• Check the label on the baking powder if anyone at the table avoids gluten.

Serving Suggestions

• Fresh raspberries or blackberries
• Plain Greek yogurt
• Crisp turkey bacon
• A handful of chopped walnuts

Storing & Reheating Almond Flour Pancakes

Keeps in the fridge for up to 3 days and reheats in a toaster or a dry pan. Freezes for up to 2 months between sheets of baking parchment.

Questions About Almond Flour Pancakes

Almond Flour Pancakes Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.