PALEO ALMOND FLOUR PANCAKES (+VIDEO)

These almond flour pancakes have been a staple in my household since circa 2011. They’re light, fluffy, moist, and (do I daresay) indistinguishable from pancakes made with all-purpose flour. You’ll just have to taste them to believe it!

I have included a recipe video here to show you the process of making these grain-free almond flour pancakes from start to finish. Check out the video and get the full recipe at the end of this post!

After years of cooking and baking grain-free, I’ve found the combination of almond flour and tapioca flour yields an incredible texture that very closely mimics wheat flour. The fact that almond flour is so versatile and has a great nutrient profile makes it one of my kitchen staples.

INGREDIENTS

• 1-3/4 cups finely ground almond flour
• 1 teaspoon baking powder
• 2 tablespoons tapioca flour optional (see note)*
• 1/4 teaspoon salt
• 2 eggs lightly beaten
• 1 teaspoon pure vanilla extract
• 3/4 cup almond milk

FOR SERVING:

• blueberries
• sliced banana
• almond butter
• pure maple syrup
• roasted almonds
• hemp seeds

INSTRUCTIONS

• Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).
• Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
• Measure out ¼ cup of batter and pour into the skillet.
• Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.
• Read more please visit : www.theroastedroot.net

Share this post