From-Scratch Almond Flour Griddle Pancakes-Gluten & Dairy Free
These from-scratch almond flour griddle pancakes are gluten-free, grain-free, dairy-free, and guilt free! They are paleo friendly and naturally high in protein. They are a delicious way to start your day!
Equipment
- Griddle
Ingredients
- 2 Cups Almond Flour Blanched
- ⅓ Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1½ teaspoons Baking Powder (gluten & grain free) If paleo- use cornstarch free
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 4 Eggs
- 2 Tablespoons Maple Syrup
- 3 Tablespoons Avocado Oil
- ¾ Cup Almond Milk Unsweetened, plain
- ½ Tablespoon Vinegar or Lemon Juice
- 1½ teaspoons Vanilla Extract
Instructions
Prepare the buttermilk substitute
- In a small bowl add the almond milk and vinegar or lemon juice and gently stir. Let sit for five minutes.
Mix the dry ingredients
- In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt.
Mix the wet ingredients
- In a separate bowl, whisk the eggs, maple syrup, avocado oil, almond "buttermilk," and the vanilla extract.
Combine wet and dry ingredients
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth.
Let the batter rest
- Let the batter rest for 10 minutes to allow the flours to absorb moisture and thicken.
Cook the pancakes
- Preheat the griddle to 350℉ and lightly grease if needed. Scoop ¼ cup batter onto the griddle for each pancake. Cook for 3 minutes on the first side until the edges are set and the bottom is golden. Carefully flip and cook for another 2-3 minutes until cooked through. Remove from griddle and repeat with the remaining batter.
Notes
These pancakes are more delicate than traditional pancakes due to the lack of gluten and use of almond flour. Allow them to fully cook on the first side before gently flipping them.
You can add in fresh blueberries or chocolate chips to the batter before cooking, just add them sparingly—the batter is fairly wet and to many add-ins can prevent the pancakes from cooking evenly.
I recommend using no more than a ¼ cup of batter per pancake. Making them larger can cause the centers to be undercooked, keeping them smaller will give them the best texture.
If the centers still seem gooey after the recommended cooking time, I find that it is likely because I flipped them a little bit too early. To fix this, just lower the heat and allow the pancakes to cook a couple extra minutes to allow the centers to finish cooking without burning the outsides.
