Pancakes were made for weekend mornings, weren’t they? I suppose you could also say that weekends were made for pancakes!
You’ll start by whisking the eggs and vanilla together before adding in the almond flour. For these, try to use almond flour instead of almond meal. Almond meal is ground-up almonds with the skins ON, while almond flour is almonds that are ground up to an even finer degree with the skins OFF. Almond flour makes for a smoother pancake batter and, in my opinion, an overall better taste.
I like using coconut oil to heat up the skillet and ensure that the pancake batter won’t stick to the pan (even if the pan I’m using is nonstick).
This recipe should make 8-10 pancakes depending on their size — enough to feed your entire family or just you with some leftovers.
Perhaps the best part of this recipe is the dollop of almond butter on top. You can use a ton of almond butter in place of syrup, or both.
Truthfully, these pancakes will satisfy just about anyone’s tastebuds, and the fact that they’re grain-free, dairy-free, and require minimal ingredients is a major bonus.
Almond Flour Pancakes
- 1 cup almond flour
- 4 eggs
- 1 t vanilla extract
- 1 T coconut oil
How to Make It
1. Whisk eggs and vanilla together in a large bowl; stir in almond flour.
2. Heat coconut oil in a skillet.
3. Once the skillet is warm, pour some of the batter into the skillet to form a pancake. Once batter starts bubbling on the one side, use a spatula to carefully flip pancake over and cook on the other side.
4. Repeat this process until the batter is done and all pancakes are made.
5. Top with simple almond butter and enjoy!
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