Description
It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!
Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ¾ teaspoon vanilla extract
- 1 pinch salt
- 1 cup finely ground almond meal
- 1 teaspoon baking powder
- 1 teaspoon butter, or as needed
Instructions
- Combine eggs
- olive oil
- maple syrup
- vanilla extract
- salt
- almond meal
- and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
- Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown
- 2 or 3 minutes. Flip and cook until slightly springy to the touch
- another 2 to 3 minutes. Repeat with remaining batter.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2