Almond Flour Buttermilk Pancakes
These Buttermilk Pancakes made with almond flour are fluffy, thick and so delicious. You won’t believe it is gluten-free and is so easy to make.
Servings: 6 -8 pancakes
Calories: 175kcal
Ingredients
Wet Ingredients
- 2 eggs
- 1/4 cup milk of choice *
- 1 tsp apple cider vinegar
Dry Ingredients
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1 pinch of sea salt
- 2 - 3 tbsp coconut sugar optional
Instructions
- in small dish or bowl, mix milk and apple cider vinegar. Let it sit for at least 5 minutes.
- In a medium mixing bowl, add eggs and buttermilk. Then add almond flour, tapioca flour, baking soda, a pinch of salt, coconut sugar (if using any). Whisk until well combined.
- Let the batter sit for about 5 minutes before cooking to allow time for leavening
- Heat a nonstick skillet or griddle to medium heat. Use a spoon or cookie dough scooper to pour batter on the cooking surface. When you see the outer edge start to brown and bubbles start to form, carefully flip the pancakes and cook for another minute or 2.
- Serve with fruits, nut butter, maple syrup, or any of your favorite toppings.
Notes
- In order to make the same sized pancakes, I used a medium scoop here.
- *You can use full-fat milk or full-fat coconut milk for a dairy free option.
- You can also use this recipe to make Waffles! Enjoy!
Nutrition
Serving: 1pancake | Calories: 175kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 261mg | Fiber: 2g | Sugar: 13g