📝 About This Recipe
Elevate your morning with these exceptionally fluffy, protein-rich pancakes that celebrate the natural sweetness and buttery texture of premium almond flour. Unlike traditional wheat-based flapjacks, these offer a sophisticated, nutty depth and a delicate crumb that melts in your mouth while providing a sustained energy boost. Perfectly golden-brown and naturally gluten-free, they represent the pinnacle of wholesome, plant-based protein breakfasts.
🥗 Ingredients
Dry Ingredients
- 2 cups Super-fine blanched almond flour (ensure it is blanched for a lighter texture)
- 1 teaspoon Baking powder (aluminum-free preferred)
- 1/4 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon (for warmth and depth)
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1/4 cup Unsweetened almond milk (may need 1-2 extra tablespoons depending on flour absorbency)
- 2 tablespoons Maple syrup (grade A dark for better flavor)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Coconut oil (melted and slightly cooled)
- 1 teaspoon Lemon zest (freshly grated to brighten the nuttiness)
For Cooking and Garnish
- 1-2 tablespoons Grass-fed butter or Avocado oil (for greasing the griddle)
- 1/2 cup Fresh blueberries (for serving)
- 2 tablespoons Toasted sliced almonds (for crunch)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the almond flour, baking powder, sea salt, and cinnamon. Ensure there are no large clumps of almond flour remaining.
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2
In a separate medium bowl, beat the three eggs vigorously until they are slightly frothy and well combined.
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3
Add the almond milk, maple syrup, vanilla extract, and lemon zest to the egg mixture. Whisk until smooth.
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4
Slowly pour the melted coconut oil into the wet ingredients while whisking constantly to prevent the eggs from scrambling if the oil is still warm.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture.
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6
Gently fold the ingredients together using a spatula. Do not overmix; stop as soon as the batter is uniform. The batter will be thicker than traditional pancake batter.
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7
Let the batter rest for 5 minutes. This allows the almond flour to hydrate and the leavening agent to activate, resulting in fluffier pancakes.
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8
Preheat a non-stick skillet or griddle over medium-low heat. Almond flour is sensitive to heat and burns faster than wheat flour, so a lower temperature is key.
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9
Lightly grease the pan with a small amount of butter or avocado oil.
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10
Scoop approximately 2 to 3 tablespoons of batter onto the griddle for each pancake. Use the back of the spoon to gently spread them into 3-inch circles.
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11
Cook for 3-4 minutes on the first side. Look for small bubbles forming on the surface and the edges appearing set and matte.
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12
Carefully flip the pancakes. They are more delicate than wheat pancakes, so use a wide spatula and a gentle touch.
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13
Cook the second side for an additional 2-3 minutes until golden brown and firm to the touch in the center.
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14
Transfer the finished pancakes to a warm plate and repeat with the remaining batter, greasing the pan between batches if necessary.
💡 Chef's Tips
Always use 'super-fine' blanched almond flour rather than almond meal to avoid a gritty texture. Keep the heat strictly on medium-low; almond flour contains natural oils that scorch easily if the pan is too hot. If the batter becomes too thick while sitting, whisk in a tablespoon of almond milk to loosen it back to a pourable consistency. Avoid making the pancakes too large; smaller 3-inch circles are much easier to flip without breaking. To keep pancakes warm while cooking batches, place them on a wire rack in a 200°F (95°C) oven so they stay crisp rather than getting soggy.
🍽️ Serving Suggestions
Drizzle with warm, 100% pure maple syrup and a dollop of Greek yogurt for extra protein. Top with a handful of fresh raspberries and a dusting of powdered monk fruit or sugar. Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the nuttiness. Serve alongside crispy turkey bacon or a side of fresh seasonal fruit salad. Spread a thin layer of almond butter between stacked pancakes for a decadent 'double almond' experience.