Almond Meal Pancakes

It's always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you're wondering. Serve with fresh fruit coated in maple syrup!


Recipes · Breakfast and Brunch · Pancake Recipes


Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Additional Time: 10 mins
Servings: 2
Yield: 2 servings

Ingredients

Ingredients List

  • 2 large eggs

  • 2 tablespoons olive oil

  • 2 tablespoons maple syrup

  • ¾ teaspoon vanilla extract

  • 1 pinch salt

  • 1 cup finely ground almond meal

  • 1 teaspoon baking powder

  • 1 teaspoon butter, or as needed


Directions

  1. Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.

  2. Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.

Chef's Notes:

Vegetable oil or melted butter can substitute for the olive oil.

I used Bob's Red Mill(R) almond meal.


Nutrition Facts (per serving)

Nutrition Facts
497 Calories
31g Fat
31g Carbs
29g Protein


Prev   Next