Grain-Free Triple Almond Pancakes
These triple almond pancakes are grain-free, gluten-free, and dairy-free! They are light, fluffy, and delicious! Using almond flour, almond butter, and almond milk, they are more nutritious than regular pancakes and just as easy to make! They are perfect for whipping up any morning of the week!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups blanched almond flour
- 2 tablespoons tapioca starch
- 1 1/2 tablespoon baking powder
- 1/2 tsp salt
- 3 eggs
- 1/3 cup almond milk
- 3 tablespoons light olive oil ((or any neutral-flavored oil))
- 3 tablespoons almond butter
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 1/2 teaspoon apple cider vinegar
Instructions
- 1
Combine all dry ingredients and mix with a whisk, breaking up any almond flour lumps. Set aside.
- 2
In a separate mixing bowl, combine all wet ingredients and beat well with a whisk.
- 3
Add dry ingredients to wet ingredients and whisk together well until well combined. Let sit 5 minutes.
- 4
Heat skillet over medium heat. Lightly grease.
- 5
Use a 1/4 cup measure to scoop the pancake batter onto the pan.
- 6
Cook for 1 1/2 - 2 minutes until the bottom is browned.
- 7
Flip and cook for 1 more minute.
- 8
Transfer pancakes to a cooling rack or plate and repeat.