Almond Flour Pancakes
Pancake breakfasts are a delightful way to start the day! Unfortunately, traditional pancakes made with white flour aren’t very healthy. Almond flour pancakes are an ideal solution, and Glenda’s Farmhouse provides an affordable and convenient way to keep this versatile, healthy ingredient on hand.
- Whisk the eggs, vanilla, milk, sweetener, and salt together.
- Add the almond flour a bit at a time to a smooth, lump-free consistency.
- Incorporate the baking soda last.
- Heat the griddle on medium heat, melting the butter.
- With a ¼ cup measuring tool, add the batter to the griddle.
- Cook for 3 minutes/side.
With this recipe, you don’t have to worry about separating the dry and wet ingredients. You can’t overmix almond flour since it’s gluten-free.
Almond flour and almond meal are not the same thing. Almond flour is made of blanched almonds while almond meal comes from raw almonds that still have their peels.
Some recipes can substitute almond flour and all-purpose flour cup for cup; others can’t.
This recipe is sweet enough to be enjoyed without syrup, or you can top these almond flour pancakes with the toppings of your choice.
If you have leftovers, you’ll be able to keep them in the refrigerator for three days. The best way to store them is to keep a paper towel between the pancakes to limit the moisture. For longer term storage, you can separate the pancakes with wax paper and freeze them for three months. Refrigerated or frozen, the leftovers can be microwaved.
Treat your family to a weekend breakfast of almond flour pancakes made from Glenda’s Farmhouse Almond Flour for a guilt-free way to enjoy memory-making traditions.