Description
Light and fluffy almond flour pancakes served with a simple berry compote.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups unsweetened almond milk
- 2 tablespoons melted coconut oil, plus more for cooking
- 1 tablespoon maple syrup (optional)
- For the Berry Compote:
- 2 cups mixed berries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (optional)
Instructions
- Make the berry compote: In a small saucepan, combine mixed berries, lemon juice, and maple syrup if using. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 5-7 minutes. Set aside.
- In a large bowl, whisk together almond flour, tapioca starch, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and maple syrup if using.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve pancakes warm with the berry compote.
Notes
- For a thinner batter, add a little more almond milk.
- You can add a pinch of nutmeg to the pancake batter for extra flavor.
- Ensure your griddle is heated evenly for consistent cooking.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg
Keywords: almond flour pancakes, gluten free pancakes, berry compote, healthy breakfast, easy pancakes