Top of the morning to you! These pancakes are not your standard pancake. Almond flour replaces all-purpose flour in this protein-packed and gluten-free confectionary delight. My Almond Pancakes are made using a double dose of almonds, including both almond flour and milk, as well as baking powder, eggs, a sweetener of your choice, vanilla, lemon zest, salt and a pinch of nutmeg. The ingredients combine to create a nutritious yet sinful bite - a combination almost too good to be true!
My one bowl Almond Pancakes are table ready in under 30 minutes and couldn’t be easier to make! They are the perfect meal idea for breakfast, brunch, lunch, as a snack or for dessert. So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 12 - 16 minutes
Total Time: 22 - 26 minutes
Serves: Makes 12 pancakes
Ingredients:
3 large eggs
1 Tbsp brown sugar (See Notes below)
1 1/2 tsp vanilla extract
1/2 tsp lemon zest
1/4 tsp kosher salt
Pinch of nutmeg
1/2 cup unsweetened almond milk
2 cups almond flour
1 tsp baking powder
2 Tbsp avocado oil
Drizzle of maple syrup or a dollop of Greek yoghurt, as a topping
A handful of fruits, such as mixed berries, as garnish
Instructions:
To a large mixing bowl, add the eggs, brown sugar, vanilla, lemon zest, salt and a pinch of nutmeg and whisk for 1 minute or until the mixture is light and fluffy.
Add the almond milk, almond flour and baking powder and whisk until fully incorporated. Set aside and let the batter rest for 8 minutes.
Set a large non-stick skillet over medium-low heat and to it add 1/2 Tbsp avocado oil. Using a 1/4 cup measuring scoop, ladle the pancake batter onto the skillet. Depending on the size of the pan, you should be able to fit 3 - 4 pancakes on it.
Cook the pancakes for 2 minutes per side. Remove them from the heat and transfer them to a serving platter or plate. Repeat the process with the remaining batter.
Serve the pancakes with a drizzle of maple syrup or a dollop of Greek yoghurt, for some extra protein. Or, top them with your favourite fruits, such as strawberries, blackberries, raspberries or blueberries. Enjoy!
Notes:
Sweetening the Pot: Feel free to substitute the brown sugar in this recipe on a 1:1 basis with a sweetener of your choice. Honey, maple syrup, granulated sugar or a sugar-free sweetener, such as Swerve, all work beautifully here.
Resting the Batter: Once you’ve combined the wet and dry ingredients, let the batter rest for 8 minutes. This will allow the almond flour to hydrate, yielding soft and fluffy pancakes.
Meal Prep: If you have leftovers or are preparing this recipe with meal prep in mind, simply reheat them the following day in the microwave for 10 - 15 seconds or until warm.