Combine the dry ingredients in a mixing bowl. Set it aside.
Whisk almond milk, eggs, and vanilla together in a small bowl.
Pour the wet ingredients into the bowl with the dry ingredients. Whisk to combine.
Heat a non-stick skillet or griddle over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan. Cook the pancakes for 1-2 minutes per side, adjusting the heat so that the middle cooks without burning the outside.
Once the first side cooks through, flip it, and give the pancake a light tap to spread the mixture since these pancakes will be slightly smaller than regular pancakes. Then, cook for another 1-2 minutes.
Serve the pancakes with butter or maple syrup, and enjoy!
If it looks as though the batter is too thick, add more almond milk until it reaches the right consistency. Similarly, if the batter appears too thin, sprinkle more almond flour until you get it right.
This almond flour pancakes recipe makes 4-5 pancakes. If you're feeding a crowd, consider doubling or tripling the recipe because these will go quickly!
Almond flour pancakes tend to darken a bit faster. As a result, adjust the heat to prevent burning.
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Check out our web story for almond flour pancakes!