These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a fabulous gluten free and grain free breakfast. Watch the video belowto see how I make this in my kitchen.
In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
Repeat the process until all the pancake batter is used up then serve immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. TO REHEAT: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm.