Grain Free Pancakes
Experience the irresistible flavor of these grain free pancakes. They're crafted from simple, wholesome ingredients with a flavor your whole family will love!
Servings: 8 pancakes
Calories: 175 kcal
Ingredients
- 1 ⅔ Cups Almond Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ⅓ Cup Non-Dairy Milk
- 3 Eggs
- 2 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- Oil for the pan
Instructions
- Add the almond flour, salt and baking powder to a mixing bowl and whisk to combine.1 ⅔ Cups Almond Flour, 1 teaspoon Baking Powder, ¼ teaspoon Salt
- Add the milk, eggs, maple syrup and vanilla extract and whisk until smooth.⅓ Cup Non-Dairy Milk, 3 Eggs, 2 Tablespoon Maple Syrup, 1 teaspoon Vanilla
- Leave the mixture to stand for 5 minutes before frying the pancakes.
- Heat a little canola or coconut oil in a large frying pan on a medium-low setting. Add approx. ¼ cupful of the batter and cook for 2-3 minutes, or until bubbles start to appear on the surface of the pancake. Flip and cook for 2-3 minutes on the other side.Oil for the pan
- Repeat with the remaining batter. You can cook multiple pancakes in one pan if it’s big enough.
Notes
NOTE: Nutritional info is calculated for 1 pancake.
STORAGE: Wrap leftover pancakes with paper towels to prevent sogginess. Place inside an airtight container and refrigerate for up to 3 days. Reheat for 1 minute in the microwave before serving.
NOT DAIRY FREE: If you're not following a dairy free diet, you can replace non-dairy milk with regular milk in the same measure.