These pancakes bring together the best of both worlds: they’re not only incredibly delicious but also a healthier choice. By swapping out regular flour for almond flour, these pancakes become gluten-free and packed with nutrients.
1 cup almond flour 2 large eggs 1⁄4 cup unsweetened almond milk 1⁄2 tsp baking powder 1⁄2 tsp vanilla extract Pinch of salt
DIRECTIONS
Beat the almond flour with baking powder and salt in a bowl. Whisk the eggs with almond milk and vanilla extract in the other bowl. Add liquid ingredients to the dry ingredients and stir until well combined.
Put the non-stick skillet over medium heat and grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter into the skillet for each pancake. Cook until 2-3 minutes.
Flip and cook the other side for 2 minutes. Repeat with the remaining batter. Serve the pancakes hot with toppings of your choice, such as fresh berries, sugar-free syrup, or whipped cream.
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Sixto Carreon
Sixto Carreon is a lifestyle chef and cookbook author based in Singapore. He shares simple, healthy, and flavorful recipes inspired by global traditions. Sixto’s goal is to make home cooking easy, enjoyable, and full of heart.
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