- 1-3/4 cups finely ground almond flour
- 1 teaspoon baking powder
- 2 tablespoons tapioca flour optional (see note)*
- 1/4 teaspoon salt
- 2 eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup almond milk
Sometimes Sunday mornings call for pancakes. Enjoy your pancakes!
Add all ingredients to a blender and blend just until smooth (you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don’t own a blender).
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
Measure out ¼ cup of batter and pour into the skillet.
Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.
Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
Note: While you don’t have to use tapioca flour to make this recipe work, it does help bind the pancakes and also makes them a bit lighter and fluffier. It isn’t a necessary ingredient but does step up the pancake game just a bit. If your batter is very watery, add more almond flour until it thickens. You can also use a small about (1 teaspoon to 1 tablespoon) of coconut flour to help thicken the batter as well.
Recipe takes about 15 from start to finish.
Recipe from: https://www.theroastedroot.net/almond-flour-pancakes-2/