Fluffy Almond Flour Pancakes
A light fluffy grain free pancake that’s made in a blender and comes together in 5 minutes.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 12 pancakes 4 servings 1x
Ingredients
- 1 tablespoon unsalted grass fed butter or coconut oil, melted
- 2 large free range eggs
- 1/3 cup coconut milk (full fat) or other nut milk
- 1 tablespoon organic maple syrup
- ½ teaspoon organic vanilla extract
- 1/4 tsp apple cider vinegar
- 1 cup blanched almond flour (112 grams)
- ¼ tsp baking soda
- Pinch of Celtic sea salt
- Additional butter or coconut oil for greasing the pan
Instructions
- Melt butter or coconut oil on low heat in a cast iron pan or griddle. Use the same pan to cook the pancakes.
- Place the eggs, coconut milk, maple syrup, vanilla, apple cider vinegar and melted butter (or coconut oil) into a blender.
- Add the almond flour, baking soda and salt.
- Start blending on low, then increase to high and blend for 1 minute.
- Add a few more tablespoons of coconut milk if you want a thinner pancake. Blend for a few seconds.
- Heat the same pan you used for melting the butter on medium-low. Grease the your pan with butter (or coconut oil).
- Once it’s hot, pour about 1 heaping tablespoon of batter onto the hot pan to form a 3” pancake. Use a spoon to spread the batter out a little bit. If you like a thicker pancake don’t spread.
- Cook on medium-low until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes. The bottoms should be golden brown. Check under one of the pancakes before flipping. See NOTE below on cooking pancakes.
- Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 1-2 minutes until done but not over-brown, then repeat with remaining batter.
- Serve plain or with fresh berries, grass feed butter, pure maple syrup* or almond butter.
Notes
The temperature of your pan makes a big difference in how your pancakes come out. Too low heat will keep the pancakes from rising properly, yielding a gummy interior. Too high heat will cause the exterior of the pancake to burn before the insides are able to cook through. Since every stovetop and pan is different, it may take a bit of trial and error to achieve the perfect pancake.
If you are adding fruit, add it to the top of each pancake just prior to flipping. This makes sure the pancakes cook through evenly. Fresh fruit is best, frozen can be a little too moist.
Serve without maple syrup for low carb.
Coconut milk makes the pancakes fluffier but almond milk also works, the batter will be a little thinner. Use only 1/4 cup of almond milk.
The pancakes freeze well: Place the pancakes in a single layer on a baking sheet, and freeze them until solid (about 30 minutes). Then stack the frozen pancakes in a freezer-safe ziplock bag. This process keeps the pancakes from freezing to each other. Reheat in a toaster oven (275 degrees).
The batter can be stored in the refrigerator for 1-2 days to make it last for several breakfasts.
Find it online: https://eatwellenjoylife.com/fluffy-almond-flour-pancakes/