Almond flour pancakes are a healthy, protein-packed way to put your best foot forward in the morning. If you’re looking to kick off your day in a healthy way, these gluten-free pancakes have you covered.
In a large bowl, mix together almond flour, flax seed, baking powder, and salt.
In a large liquid measuring cup, measure out almond milk. Add eggs, oil, maple syrup, vanilla extract and almond extract. Whisk, or beat with fork, until ingredients are well-blended.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, 3-4 minutes, flip pancakes. Bottoms should be golden brown. Continue to cook 3-4 minutes and both sides are golden brown. Cooking time depends on how hot your griddle is.
Serve immediately with maple syrup, fresh fruit, or a sprinkling of cinnamon sugar and toasted sliced almonds.