Fluffy Grain-Free Triple Almond Pancakes
One bite of these fluffy almond pancakes and you won't believe that they're grain-free, gluten-free, and dairy-free! They're deliciously pancake-perfect!
Lisa from A Day in the Kitchen
blanched almond flour
(or regular milk)
light olive oil
apple cider vinegar
Combine all dry ingredients and mix with a whisk, breaking up any almond flour lumps. Set aside.
In a separate mixing bowl, combine all wet ingredients and beat well with a whisk.
Add dry ingredients to wet ingredients and whisk together well until well combined. Let sit 5 minutes.
Heat skillet over medium heat. Lightly grease.
Use a ¼ cup measure to scoop the pancake batter onto the pan.
Cook for 1 ½ - 2 minutes until the bottom is browned.
Flip and cook for 1 more minute.
Transfer pancakes to a cooling rack or plate and repeat.
This recipe uses blanched almond flour. You could substitute with regular almond flour or almond meal, but the texture may be more gritty or coarse.
The almond milk can be substituted with regular dairy milk or other nut milks.
Add ⅓ cup of fresh blueberries or chocolate chips to the batter for some flavor variation!