Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)

Name: Amazing Almond Flour Pancakes (Gluten-Free and Paleo-Friendly)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup almond flour; 1 tablespoon chocolate chips (such as Enjoy Life®), or more to taste (Optional); 1/2 teaspoon baking soda; 1 pinch salt; 1 pinch ground cinnamon, or to taste (Optional); 1 egg; 1 egg white; 1 tablespoon honey; 2 teaspoons vanilla extract; 1/4 cup water, or as needed

⏱️ Ready in 20 min 🥄 Prep 10 min 🔥 Cook 10 min 👥 4 servings 👁️ 57 views

While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.

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🔗 Recipe adapted from AllRecipes

#Pancake #Gluten free #Paleo #Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 10 min

Cook 10 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 57

% Daily Value*

Total Fat 2g 3%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 229mg 10%

Total Carbohydrate 6.6g 2%

Dietary Fiber 0.3g 1%

Total Sugars 6.2g

Protein 2.6g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).

Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl.

Whisk egg, egg white, honey, and vanilla extract together in a separate bowl.

Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.

Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes.

Flip and cook until browned on the other side, 2 to 3 minutes.

Repeat with remaining batter.