Almond Flour Pancakes

These almond flour pancakes are a great gluten-free and low-carb alternative to traditional pancakes. They are made with almond flour, baking soda, salt, eggs, almond milk, honey, vanilla extract, and coconut oil. The pancakes are light and fluffy, with a slightly nutty flavor. They can be served with your favorite toppings, such as butter, syrup, or fruit.

I first came up with this recipe when I was trying to find a gluten-free and low-carb alternative to traditional pancakes. I had tried a few other recipes, but they were either too dense or too dry. I finally decided to experiment with almond flour, and I was so happy with the results! The pancakes were light and fluffy, with a slightly nutty flavor. They were also very easy to make, and I could use ingredients that I already had on hand.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup almond milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Coconut oil, for cooking

Instructions

1. In a mixing bowl, combine almond flour, baking soda, and salt.
2. In a separate bowl, whisk together eggs, almond milk, honey, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth.
4. Heat coconut oil in a skillet over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes.
7. Repeat with remaining batter.
8. Serve warm with your favorite toppings.

Why It Works

• Almond flour is a great gluten-free and low-carb alternative to wheat flour.
• Baking soda and salt help to make the pancakes light and fluffy.
• Eggs provide structure and richness.
• Almond milk adds moisture and a slightly nutty flavor.
• Honey adds sweetness.
• Vanilla extract adds flavor.
• Coconut oil is a healthy and flavorful cooking oil.