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Fluffy Pancakes

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Light, fluffy pancakes perfect for breakfast that can be customized with your favorite toppings.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour/tapioca starch
  • 1 tablespoon granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk (room temperature)
  • 3 large eggs (room temperature)
  • 3 tablespoons butter (melted)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon pure vanilla extract

Instructions

  1. In a medium mixing bowl, stir together the dry ingredients: almond flour, tapioca flour, sugar, baking powder, baking soda, and salt.
  2. In a large mixing bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, maple syrup (or honey), and vanilla extract.
  3. Gradually add the dry mixture to the wet, gently stirring until no lumps remain.
  4. Heat a non-stick skillet over medium heat until hot.
  5. Pour 1/3 cup of batter into the pre-heated skillet and cook until bubbles form, then flip to cook the other side until golden brown.
  6. Repeat with the remaining batter, stacking pancakes as you go.

Notes

For healthier options, consider dairy-free milk instead of buttermilk or reduce sugar with natural sweeteners.

Nutrition

Find it online: https://www.goandweb.com/pancakes/