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–+ servings

Fluffy Almond Flour Pancakes (Gluten-Free)

Gentle Tummy
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Ingredients
  

Instructions
 

Almond Flour Pancake Batter:

  • Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
  • Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended. 
  • Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 2-3 tablespoons of batter and pour into a frypan for a 4-5" pancake. As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when lightly browned.

Frozen Pancake Batter Cubes:

  • Make the batter according to the recipe. Then pour the batter into your desired mold. Silicone molds work best because removing the frozen pancake batter is easy.
    Allow the batter to freeze for at least 3-4 hours until solid. Then you can remove them from the mold and store in an airtight container in your freezer for several months.

Silicone Square Ice Cube Tray:

  • Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen cube of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. 
    Gently press down on the batter to help spread the defrosted batter. 
    As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. Because of the thickness of the cube of batter, you'll need to flip the pancake several times as it slowly thaws and cooks.

Silicone Muffin Tray:

  • Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen puck of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. 
    Gently press down on the batter to help spread the defrosted batter. 
    As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. You may need to flip the pancake several times as it slowly thaws and cooks.

Video

Notes

Let the batter rest: Give it about 10 minutes before cooking. Almond flour absorbs liquid slowly, and this short rest helps the pancakes cook evenly.
Keep the heat moderate: Almond flour browns faster than wheat flour, so medium heat prevents burning before the center is set.
Wait until the surface is set: Look for a matte surface, not just bubbles, before flipping so the pancakes stay together.
Stick to smaller pancakes: A 4–5 inch size cooks more evenly and is much easier to flip than larger ones.
Did you make this recipe?Please let me know in the comments below how it turned out :)