Almond Flour Chocolate Chip Pancakes
Almond Flour Pancakes
Quick, Easy, Yummy
Great For Breakfast or tea time, a snack
any time. Pesach friedly, too.
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Serves 2
These fluffy almond flour pancakes are a hearty,
delicious breakfast or brunch!
This recipe makes 6 small pancakes. If you’re
serving more than two people, you may want to
double it.
Dry Ingredients
1⅓ cups blanched almond flour, spooned and leveled
1 teaspoon baking powder
¼ teaspoon sea salt
Wet Ingredients
¼ cup almond milk, plus more if needed
2 large eggs
1 tablespoon pure maple syrup, plus more for serving
1 teaspoon vanilla extract
Extra-virgin olive oil, for the pan
Instructions
In a medium bowl, whisk together the spooned and leveled
almond flour, baking powder, and salt.
In a small bowl, whisk together the almond milk, eggs, maple
syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients
and stir. If your batter is very thick, stir in more almond milk until
it resembles the photos above. If it’s too thin, sprinkle in a touch
more almond flour.
(photo of batter consistency).
Heat a non-stick skillet over medium-low heat. Brush the pan with
a little olive oil and use a ¼-cup measuring cup to pour the batter
onto the pan. (Note: these are more delicate than regular flour
pancakes so it’s important to make them small).
Cook the pancakes turning the heat to
low as needed for 1 to 2 minutes per side, so that
the middles cook without burning the outsides.
I usually turn my heat lower after each batch as
my pan starts to hold residual heat. Almond
flour pancakes darken a little quicker than
use regular flour. Serve with maple syrup.
Notes
*Super-fine blanched almond flour or homemade almond flour
(that uses slivered blanched almonds) is best for this recipe.
Use the spoon and level method when measuring flour so that the
flour in your measuring cups doesn’t get too packed down. Too
much flour will result in a thicker batter and denser pancakes.
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