Dairy-Free Almond Pancakes
Fluffy, nutritious, and completely dairy-free, these Almond Pancakes are the perfect breakfast for anyone seeking a healthier twist on a classic morning favorite. Made with a wholesome blend of almond flour and gluten-free all-purpose flour, these pancakes offer a light yet satisfying texture packed with nutty goodness. A splash of unsweetened almond milk, a drizzle of maple syrup, and a hint of vanilla extract bring natural sweetness and flavor, while coconut oil keeps the pancakes irresistibly tender. Quick and easy to prepare in just 35 minutes, this recipe is ideal for busy mornings or weekend brunches. Top them with fresh fruit, an extra drizzle of maple syrup, or a dollop of almond butter for a deliciously indulgent yet entirely dairy-free treat the whole family will love. Perfect for gluten-free and dairy-free diets alike, these Almond Pancakes are destined to become a breakfast staple!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Almond flour
- 0.5 cup Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 2 large Eggs
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 tablespoon Additional coconut oil
Directions
Step 1
In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt.
Step 2
In another bowl, mix the almond milk, eggs, maple syrup, vanilla extract, and 2 tablespoons of melted coconut oil until well combined.
Step 3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can cause the pancakes to be dense.
Step 4
Heat a non-stick skillet or griddle over medium heat and lightly grease with a portion of the additional coconut oil.
Step 5
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
Step 6
Flip the pancakes and cook for another 2 minutes or until golden brown.
Step 7
Repeat the process with the remaining batter, adding more coconut oil to the skillet as necessary.
Step 8
Serve warm with your favorite dairy-free toppings, such as fresh fruit, a drizzle of maple syrup, or almond butter.
Nutrition Facts
| Serving size | (584.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1441.7 |
| Total Fat 102.7g | 0% |
| Saturated Fat 41.3g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 372mg | 0% |
| Sodium 1555.8mg | 0% |
| Total Carbohydrate 105.8g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 31.0g | |
| Protein 36.1g | 0% |
| Vitamin D 169.8IU | 0% |
| Calcium 690.7mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 232.4mg | 0% |
Source of Calories