Almond Flour Pancakes (Gluten Free)

Looking for a nice simple delicious gluten free pancake? I gotcha covered with these almond flour pancakes. My wife is on a gluten free diet and one of the things we both love to have for breakfast are pancakes.  In the past, we would normally just buy the gluten free pancake mix from the market but I wanted to make it from scratch.  After various trial and error attempts I nailed down a recipe that comes out consistently nice every time.  My wife loves it when I serve this classic style pancakes with her favorite condiments. 

These almond flour pancakes are a wonderful alternative option if you want gluten free pancakes.  The key with making great almond flour pancakes is to make sure you have a good balance of almond flour along with the right amount of eggs. The result if done right is a fluffy delicious beautiful looking pancake worthy of serving for breakfast or any time of the day!

Ingredients:

1 cup almond flour

3 eggs

1/4 cup half and half cream

1 tsp baking soda

1 tsp vanilla extract

1 tsp maple syrup

1/2 tsp liquid stevia

pinch sea salt

Directions:

1. Preheat griddle or nonstick pan over medium low heat.

2. Add all the dry ingredients like the almond flour, baking soda and sea salt together in a bowl.

3. Next, add in the 3 eggs along with the half and half cream.

4. Stir and mix until batter is well mixed.

5. Add in the liquid stevia, vanilla extract and maple syrup and mix batter until you get a nice consistency. The shouldn’t be too thick or too runny(add more half and half cream if necessary).

6. Ladle a spoonful of pancake batter onto the preheated griddle or non stick pan to form your desired size pancake.

7. Cook for a few minutes, until pancakes begin to to dry out at edges and the bottoms are a golden brown. Then flip pancakes over and cook for another few minutes until done but not over browned.

8. Serve hot off the griddle or non stick pan with maple syrup, butter or fresh berries.

 

Almond Flour Pancakes (Gluten Free)

Yield: 2 servings

Prep Time: 6 minutes

Cook Time: 24 minutes

Total Time: 30 minutes

Ingredients:

1 cup almond flour

3 eggs

1/4 cup half and half cream

1 tsp baking soda

1 tsp vanilla extract

1 tsp maple syrup

1/2 tsp liquid stevia

pinch sea salt

Directions:

1. Preheat griddle or nonstick pan over medium low heat.

2. Add all the dry ingredients like the almond flour, baking soda and sea salt together in a bowl.

3. Next, add in the 3 eggs along with the half and half cream.

4. Stir and mix until batter is well mixed.

5. Add in the liquid stevia, vanilla extract and maple syrup and mix batter until you get a nice consistency. The shouldn't be too thick or too runny(add more half and half cream if necessary).

6. Ladle a spoonful of pancake batter onto the preheated griddle or non stick pan to form your desired size pancake.

7. Cook for a few minutes, until pancakes begin to to dry out at edges and the bottoms are a golden brown. Then flip pancakes over and cook for another few minutes until done but not over browned.

8. Serve hot off the griddle or non stick pan with maple syrup, butter or fresh berries.