Almond Flour Pancakes

Name: Almond Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 tablespoon unsalted butter, melted; 0.33333334 cup Unsweetened Almond Milk; 0.5 tbsp Maple syrup, dark; 1 teaspoon Vanilla Extract; 0.25 teaspoon Almond Extract; 2 pcs Eggs, room temperature; 1.25 cup Almond Flour; 0.25 teaspoon Fine Sea Salt; 1 tablespoon Unsalted Butter; 0.25 teaspoon Baking Soda (Sodium bicarbonate); 0.5 cup Chocolate Chips; 0.5 cup Frozen or Fresh Blueberries

EvaWestonRDN_WNW

Prep5 min

Cook15 min

Total20 min

Servings3

Difficultyeasy

BrunchBreakfast

Ingredients

1 tablespoonunsalted butter, melted
⅓ cupUnsweetened Almond Milk
0.5 tbspMaple syrup, dark
1 teaspoonVanilla Extract
0.25 teaspoonAlmond Extract
2 pcsEggs, room temperature

1.25 cupAlmond Flour
0.25 teaspoonFine Sea Salt
1 tablespoonUnsalted Butter
0.25 teaspoonBaking Soda (Sodium bicarbonate)

0.5 cupChocolate Chips
0.5 cupFrozen or Fresh Blueberries

Instructions

1
In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
2
Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
3
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.
4
Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).