Gluten Free Almond Flour has become a staple in my kitchen, especially when I decided to embrace a gluten-free lifestyle. I still remember the first time I tried almond flour pancakes, and they were a revelation! Soft, fluffy, and with a delightful nutty flavor, they quickly became my go-to breakfast choice. Each bite is rich and satisfying, making it hard to believe they are gluten-free. You can even taste the subtle sweetness from the almonds, paired with the warmth of vanilla. With this easy recipe, you can whip up a batch that your whole family will love. Let’s get cooking!
Why You’ll Love This Gluten Free Almond Flour
- Fluffy texture that rivals traditional pancakes
- Nutritious and rich in healthy fats
- Quick and easy to make with just 7 ingredients
- Perfect for breakfast or brunch gatherings
- Can be made dairy-free with alternative milk
- No gluten means it’s suitable for those with gluten sensitivities
- Can be a low-carb almond flour substitute in various recipes
- Delicious flavor from gluten-free almond meal
Ingredients for Gluten Free Almond Flour
Here’s everything you need for these delightful pancakes:
- 1 cup almond flour – the star of the dish, adding moisture and flavor
- 2 large eggs – binding the ingredients together
- 1 tablespoon honey or maple syrup – for a touch of natural sweetness
- 1/4 cup milk (or dairy-free milk) – for the right batter consistency
- 1/2 teaspoon baking powder – to help the pancakes rise
- 1/8 teaspoon salt – enhances flavor
- 1 teaspoon vanilla extract – adds a wonderful aroma
How to Make Gluten Free Almond Flour
- Step 1: In a medium-sized mixing bowl, combine the almond flour, baking powder, and salt. Mix well.
- Step 2: In another bowl, whisk together the eggs, honey (or maple syrup), milk, and vanilla extract until well blended.
- Step 3: Gradually pour the wet ingredients into the dry ingredients. Mix until a smooth batter forms. Avoid over-mixing to keep the pancakes light and fluffy.
- Step 4: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Step 5: Use a 1/4 cup measurement to scoop the batter onto the hot skillet, leaving space between each pancake.
- Step 6: Cook for 2-3 minutes on one side or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Step 7: Remove pancakes from the skillet and place them on a plate. Keep warm while cooking the remaining batter.
Pro Tips for the Best Gluten Free Almond Flour
Here are some expert tips to ensure your pancakes turn out perfectly:
- For fluffier pancakes, let the batter rest for about 5 minutes before cooking.
- Use room temperature ingredients for better mixing.
- Try adding a pinch of cinnamon for extra flavor.
- Make sure your skillet is hot enough before adding the batter.
- Top with fresh fruits or nuts for an added crunch.
What’s the secret to perfect Gluten Free Almond Flour?
The secret lies in the almond flour itself. It provides moisture and flavor, making your pancakes deliciously fluffy. Mixing gently ensures they stay light.
Can I make Gluten Free Almond Flour ahead of time?
You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just stir it gently before cooking.
How do I avoid common mistakes with Gluten Free Almond Flour?
A common pitfall is overmixing the batter, which can lead to dense pancakes. Also, ensure the skillet is at the right temperature before cooking.
Best Ways to Serve Gluten Free Almond Flour
These pancakes are perfect on their own, but you can also serve them with:
- Fresh berries and a drizzle of maple syrup
- Yogurt and honey for a creamy touch
- Chopped nuts for crunch and added nutrition
Try pairing with smoothies for a balanced breakfast experience!
Nutrition Facts for Gluten Free Almond Flour
Per serving (yielding about 4 servings):
- Calories: 220
- Protein: 8g
- Fat: 16g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Gluten Free Almond Flour
To store your pancakes, let them cool completely. Place them in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Frequently Asked Questions About Gluten Free Almond Flour
What can I substitute for wheat flour in gluten-free baking?
Almond flour is a fantastic alternative, providing moisture and flavor. Other options include coconut flour and gluten-free blends.
Where can I buy gluten-free almond flour?
You can find gluten-free almond flour in most grocery stores, health food shops, or online. Look for best gluten-free almond flour brands for quality options.
Can I use almond flour for cookies?
Yes! Almond flour makes delicious cookies that are rich in flavor and texture. Just adjust your other ingredients accordingly.
Is almond flour better than other gluten-free flours?
Almond flour offers a unique nutty flavor and moist texture that many find superior to other gluten-free options. Plus, it’s rich in nutrients!
Variations of Gluten Free Almond Flour You Can Try
Here are a few creative variations to experiment with:
- Mix in chocolate chips for a sweet treat.
- Add mashed bananas for natural sweetness and moisture.
- Use different spices like nutmeg or cardamom for a unique flavor twist.
These variations ensure you never get bored with your gluten-free pancakes!
For more delicious ideas, check out our other recipes, like this crispy roasted cauliflower or Zepbound weight loss recipes.
Print
Gluten Free Almond Flour: 7 Incredible Pancake Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Gluten-Free Almond Flour Pancakes: An Incredible 7-Ingredient Recipe
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1 tablespoon honey or maple syrup
- 1/4 cup milk (or dairy-free milk)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Arrange all the ingredients needed for the recipe.
- In a medium-sized mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), milk, and vanilla extract until well blended.
- Gradually pour the wet ingredients into the dry ingredients. Mix until a smooth batter forms. Avoid over-mixing.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Use a 1/4 cup measurement to scoop the batter onto the hot skillet, leaving space between each pancake.
- Cook for 2-3 minutes on one side or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Remove pancakes from the skillet and place them on a plate. Keep warm while cooking remaining batter.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg
