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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 People
Course: Breakfast, Pancakes
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.