About this recipe

Light, fluffy, and golden, these gluten-free pancakes are made with fine almond flour for a tender crumb and a subtly nutty flavor. Ready in under 30 minutes, they're a crowd-pleasing breakfast the whole family will love — no one will miss the gluten!

Instructions

1. 1

   In a large mixing bowl, whisk together the fine blanched almond flour spooned and leveled, not, baking powder, cinnamon (if using), and fine salt until well combined and no lumps remain.

2. 2

   In a separate mixing bowl or large measuring cups, whisk together the large eggs room temperature, milk any milk works — dairy, almond, oat, melted butter, pure maple syrup or honey, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are fine. Let the batter rest for 2–3 minutes; it will thicken slightly.

3. 3

   Heat a skillet over ^[medium-low heat]. Add a small pat of butter or coconut oil for greasing the pan between batches and swirl to coat. Once the fat is melted and shimmering, ladle about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

4. 4

   Carefully flip each pancake with a spatula and cook for another 1–2 minutes until golden brown on the bottom and cooked through. Almond flour pancakes are more delicate than regular pancakes — flip gently and keep the heat at ^[medium-low] to prevent burning. Transfer to a plate and repeat with remaining batter, greasing the pan between batches as needed.

5. 5

   Serve immediately with pure maple syrup or honey, fresh berries, or a dusting of powdered sugar.