Gluten-Free Almond Flour Pancakes

Ingredients

• 1.5 cups almond flour 1.5 cups almond flour
• 0.5 cup certified gluten-free all-purpose flour blend 0.5 cup certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 1.25 cups milk 1.25 cups milk
• 2 tbsp melted butter or neutral oil 2 tbsp melted butter or neutral oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract

Instructions

1. 1

   In a large bowl, whisk together the almond flour, certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined and no lumps remain. This ensures an even distribution of leavening and flavor.

2. 2

   In a separate medium bowl, whisk together the eggs until lightly beaten, then stir in the milk, melted butter or oil, and pure vanilla extract until smooth. This creates the liquid base for your pancake batter.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined; a few small lumps are perfectly fine and indicate you haven't overmixed. Overmixing can lead to tough pancakes.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles and evaporates quickly. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for about 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.

5. 5

   Serve the warm gluten-free almond flour pancakes immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

Tips & Notes

• Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.