- 4 1/2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/4 cup unsweetened vanilla or plain almond milk
- 3 large eggs
- 1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Maple syrup, for serving
Almond Flour Pancakes
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Nutrition Information
270
Calories
40g
Carbohydrates
11g
Protein
323mg
Potassium
10g
Fiber
1g
Sugar
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