I wouldn’t suggest having pancakes regularly for breakfast (eggs are so much more nutritious), but on weekends, these almond flour pancakes are a wonderful treat.
These tasty almond flour pancakes are fluffy and tender. I don’t add any sweetener to the batter, because I serve them with maple syrup, which makes them plenty sweet enough. The blueberries are optional, and wonderful.
- 2 cups (8 oz) almond flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- 1 tablespoon butter for the griddle
- 6 oz fresh blueberries
- Preheat oven to 200 degrees F. Line a large baking sheet with foil.
- In a medium bowl, whisk together the almond flour, baking soda and kosher salt.
- In another medium bowl, whisk together the eggs and vanilla. Whisk in the milk.
- Pour the egg mixture into the flour mixture and use a fork or a rubber spatula to mix until well-combined.
- Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Grease with half the butter. Use a 2-tablespoon scoop (a coffee scoop works well here) to measure out the pancakes. Place 4-5 blueberries on top of each pancake.
- Cook the pancakes about 3 minutes on each side, or until puffed, golden-brown and cooked through. Transfer to the prepared baking sheet and place the first batch in the warm oven.
- Grease the griddle with the remaining butter and cook more pancakes. Serve the pancakes with warm maple syrup - one tablespoon syrup per serving is plenty.