Gluten-Free Almond Flour Pancakes

$- 1 cup almond flour - 2 tablespoons coconut flour - 2 tablespoons sugar or maple syrup - 1 teaspoon baking powder - 1/4 teaspoon salt - 2 large eggs - 1/2 cup milk (dairy or non-dairy) - 1 teaspoon vanilla extract - 1 tablespoon melted coconut oil (plus extra for the pan) These ingredients create a simple yet tasty pancake. Almond flour is the star. It gives a nutty flavor and a soft texture. Coconut flour adds a bit of sweetness and helps absorb moisture. You can choose sugar or maple syrup for sweetness. Baking powder makes the pancakes fluffy, while salt enhances the taste. For the wet mix, eggs bind the batter. Milk adds creaminess. You can use dairy or non-dairy options. Vanilla extract gives a warm, sweet note that pairs well with pancakes. Finally, melted coconut oil not only adds flavor but also helps keep the pancakes from sticking to your pan. Using the right ingredients is key. Each one plays a role in making your pancakes light and delicious. 1. Whisk together dry ingredients: In a large bowl, add 1 cup of almond flour, 2 tablespoons of coconut flour, 2 tablespoons of sugar or maple syrup, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix these well with a whisk. This helps blend all the dry bits evenly. 2. Mix wet ingredients separately: In another bowl, beat 2 large eggs. Then add 1/2 cup of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of melted coconut oil. Whisk these until smooth. This step adds moisture and flavor. 3. Combine dry and wet mixtures: Slowly pour the wet mix into the dry mix. Stir gently until just combined. Do not overmix! Let the batter sit for about 5 minutes. This helps it thicken for fluffier pancakes. 1. Preheat the skillet: Set a non-stick skillet or griddle on medium heat. Lightly grease it with coconut oil. This ensures pancakes do not stick. 2. Pour in the batter: Use a 1/4 cup measuring cup to scoop the batter. Pour it onto the heated skillet. This size gives you perfect pancakes. 3. Cooking time and flipping tips: Cook each pancake for about 2-3 minutes. Watch for bubbles forming on the surface. When you see them, it’s time to flip! Carefully turn the pancake and cook for another 2-3 minutes until golden brown. - Presentation tips: Stack the pancakes high on a plate. Top them with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar. This makes them look yummy and inviting. - Best toppings to consider: You can try sliced bananas, nuts, or yogurt for extra flavor. Get creative! These toppings will make each bite even better. Letting the batter rest is key for fluffiness. After mixing, let it sit for five minutes. This helps the almond flour soak up moisture. You will notice a thicker batter that makes better pancakes. Correct heat settings matter too. Preheat your skillet to medium heat. Too hot, and the pancakes burn. Too cool, and they won’t cook through. A good temperature helps make a golden, fluffy pancake. One common mistake is overmixing the batter. Mix until just combined. If you mix too much, the pancakes turn tough. Gentle folding helps keep them light and airy. Another mistake is not using enough oil on the skillet. Greasing with coconut oil is vital. If the skillet is not oiled well, the pancakes stick. A little extra oil makes flipping easy and keeps them intact. You can add spices for extra flavor. A pinch of cinnamon or nutmeg adds warmth. Vanilla extract is another great choice. It brings a nice sweetness to your pancakes. For sweeteners, you can use sugar or maple syrup. Maple syrup gives a rich flavor. You can also try honey or agave syrup. Each adds a unique touch to your pancakes. {{image_2}} You can make these pancakes even tastier by adding fruit. Berries are a great choice. You can mix in blueberries or strawberries right into the batter. They add a nice pop of flavor and color. Sliced bananas also work well. They bring sweetness and moisture to your pancakes. Another tip is to use applesauce instead of some liquid. Applesauce keeps the pancakes moist and adds a fruity twist. If you love crunch, try adding chopped nuts. Walnuts or pecans give a great texture. You can stir them into the batter right before cooking. Another option is to use almond butter. It adds a creamy texture and rich flavor. Just swirl a spoonful into the batter for a nutty surprise with every bite. You can modify this recipe to fit different diets. For a vegan version, use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. You can also swap the milk for a non-dairy option like almond milk or oat milk. For those needing sugar-free options, you can use a sugar substitute like stevia or erythritol. This keeps the sweetness without the sugar. To store leftover pancakes, place them in a container. Make sure to cool them first. Layer parchment paper between pancakes to avoid sticking. Seal the container tightly. They last in the fridge for 2-3 days. For reheating, I recommend using a skillet. Heat it on low. Add a little coconut oil to the pan. Place the pancakes in and cover with a lid. This keeps them warm and soft. You can also use a microwave. Just heat for 15-20 seconds. To freeze pancakes, let them cool completely first. Stack them with parchment paper between each pancake. Place the stack in a freezer bag. Squeeze out the air before sealing. They can last for up to 2 months in the freezer. When you want to eat them, take out the pancakes. Thaw them in the fridge overnight. For reheating, use a skillet or a microwave. If using a microwave, heat in short bursts. This keeps them from getting rubbery. Enjoy your fluffy pancakes anytime! Yes, almond flour pancakes are gluten-free. Almond flour comes from ground almonds. It does not contain wheat or any gluten. This makes it a safe choice for those with gluten intolerance or celiac disease. I find that these pancakes taste great and have a nice texture. They are a healthy option for breakfast or a snack. You can substitute almond flour with other gluten-free flours. Some good options include coconut flour, oat flour, or gluten-free all-purpose flour. However, each flour behaves a bit differently. For example, coconut flour absorbs more liquid. You may need to adjust the amount of liquid in your recipe. Oat flour gives a similar texture but has a different flavor. It's best to experiment to find the one you like best. If you need an egg substitute, you have several options. You can use flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Applesauce is another great choice. Use 1/4 cup of unsweetened applesauce for each egg. Mashed bananas work well too. Just remember, each substitute may change the flavor a bit. These almond flour pancakes are easy to make and taste great. We covered key ingredients, steps to cook, and tips for success. You learned about variations, how to store leftovers, and answered common questions. Enjoy your cooking journey. Explore different flavors and make these pancakes your own. With practice, you’ll master them in no time!$

Gluten-Free Almond Flour Pancakes

Indulge in a delightful breakfast with Fluffy Almond Delight Pancakes! Made with wholesome almond flour and a touch of coconut, these pancakes are not only delicious but also gluten-free. Perfect for any morning, they are easy to whip up and can be served with your favorite toppings like berries and maple syrup.

Print Recipe Pin Recipe

Ingredients

1 cup almond flour

2 tablespoons coconut flour

2 tablespoons sugar or maple syrup

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

1 tablespoon melted coconut oil (plus extra for the pan)

Instructions

In a large bowl, whisk together the almond flour, coconut flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the eggs and then add the milk, vanilla extract, and melted coconut oil. Mix well.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Let the batter sit for about 5 minutes; this helps to thicken it slightly.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

Use a 1/4 cup measuring cup to pour batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface.

Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

Repeat the process until all batter is used, adding more coconut oil to the pan as needed.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4-6 pancakes

- Presentation Tips: Serve the pancakes stacked high, topped with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar for extra charm.