Almond Flour Pancakes
These filling almond flour pancakes offer a wonderful alternative to regular pancakes.
Ingredients
- 1 cup almond flour
- ¼ cup water
- 2 large eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil or as needed
Instructions
- Gather all ingredients.
- In a large bowl, whisk almond flour, water, eggs, maple syrup, salt until smooth.
- On a griddle set over medium heat, warm the oil. On the griddle, drop batter large spoonfuls one apart.
- Cook three to five minutes until edges are dry and bubbles develop. Flip and cook for three to five minutes, browning the bottoms.
- Proceed using the remaining batter. Present and savors.
Notes
- Non-stick tip: Almond flour burns easily, therefore we recommend cooking it carefully over medium-low heat, or picking a non-stick pan + thin oil (such as coconut oil).
- Flavor Upgrade: A dash of cinnamon combines wonderfully with the almond scent; it is even more delightful with fresh berries.
- Keeping advice: cool and store in a tight container for 2-3 days; reheat in the oven/pan for a crispier texture.