Almond Meal Pancakes
Enjoy a simple yet delicious twist on traditional pancakes with this gluten-free almond meal version. After refining multiple recipes, this version stands out for its perfect balance of texture and flavor, making it a superior choice for breakfast. Serve them with a drizzle of maple syrup and fresh fruit for a satisfying meal.
Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ¾ teaspoon vanilla extract
- 1 pinch of salt
- 1 cup finely ground almond meal
- 1 teaspoon baking powder
- 1 teaspoon butter for greasing
Instructions
- In a mixing bowl, combine the eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder. Whisk until the mixture is well-blended. Allow the batter to rest for 10 minutes to activate the baking powder and enhance the flavor.
- Heat a nonstick pan or griddle over medium heat and lightly grease it with butter. Spoon the batter onto the pan, forming pancakes of your desired size. Cook for about 2 to 3 minutes or until the edges are set and the bottom turns golden brown. Flip and cook for an additional 2 to 3 minutes until the pancake is springy to the touch. Repeat with the remaining batter.
Notes
Chef’s Notes: You may substitute the olive oil with vegetable oil or melted butter based on preference. Bob's Red Mill almond meal is recommended for the best texture.