Almond Flour Pancakes
High Protein, Gluten-free, Dairy free Almond Flour Pancakes!!
This recipe comes together so quickly & is a nutritious alternative to regular pancakes. I am always looking for ways to add more protein into my diet & this is an easy way to do that (15grams for 4 Pancakes). I often double the recipe & keep a few pancakes in the fridge for a few days or I freeze them.
Enjoy!
xoxo
SiLLibake
Healthy Almond Flour Pancakes
High protein, nutritious & delicious!
Prep 5 mins
Cook 10 mins
Total 15 mins
Ingredients:
1 cup superfine almond flour
2 tbsp tapioca starch (if you don’t have Tapioca, use 1 tbsp of corn starch)
1 tsp baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tbsp sugar-free maple syrup or sweetener (or pure maple syrup)
1 tsp vanilla extract
Directions:
In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a fork.
In a separate bowl or large measuring cup, whisk together the almond milk, egg, maple syrup and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Heat a medium non-stick skillet over medium heat and coat it with butter or coconut oil or light olive oil.
Scoop 1/4 cup pancake batter (I like to use a cookie scoop when making pancakes) and pour into the pan to form a small to medium-sized pancake. Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat.
Refrigerate:
Refrigerate for up to 3 days, re-heat in toaster oven at 350 degrees F for 3-5 min.
Freeze:
To Freeze Pancakes: Flash freeze the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes. You can now place them in freezer bags or containers and freeze them for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. Or re-heat in toaster oven at 350 degrees F for 5 min.
Perfect with Peanut Butter, a little maple syrup & toasted walnuts or pecans
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