Flourless Pancakes can be light, fluffy, and full of flavor, even without traditional flour! These pancakes rely on simple ingredients like eggs and baking powder to achieve a fluffiness that’s perfect for a gluten-free or low-carb breakfast. With a delicate texture and rich flavor, these pancakes are a fantastic option for anyone looking to avoid gluten but still enjoy a satisfying, indulgent breakfast. Here’s a recipe for you:
Ingredients:
- 3 large eggs
- 1/2 cup almond flour (or coconut flour for a nut-free version)
- 1/4 cup milk (dairy or non-dairy like almond, oat, or coconut milk)
- 1 tsp baking powder (make sure it’s gluten-free if needed)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1-2 tbsp sweetener (like maple syrup, honey, or stevia, depending on your preference)
- 1 tbsp butter or coconut oil (for cooking)
- Optional: 1/2 tsp cinnamon or nutmeg for extra flavor
- Toppings: Fresh berries, whipped cream, syrup, or any favorite toppings
Instructions:
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Prepare the batter:
- In a medium bowl, whisk together the eggs and milk until well combined.
- Add the almond flour (or coconut flour), baking powder, vanilla extract, salt, and sweetener. Mix until the batter is smooth.
- If you want to add a little spice, now is the time to stir in the cinnamon or nutmeg.
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Heat the skillet:
- Heat a non-stick skillet or griddle over medium heat. Once hot, add the butter or coconut oil and let it melt, swirling the pan to coat evenly.
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Cook the pancakes:
- Spoon about 2-3 tablespoons of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly if necessary (since this batter will be a bit thicker than traditional pancake batter).
- Cook for about 2-3 minutes on the first side, until you see bubbles forming on top and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed.
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Serve:
- Stack the pancakes on a plate and top with your favorite toppings—fresh berries, whipped cream, maple syrup, or a dusting of powdered sugar all work wonderfully.
These Flourless Pancakes are soft, airy, and packed with flavor, and they’re incredibly versatile! You can even fold in some blueberries, sliced bananas, or chocolate chips for added texture and sweetness.
The almond flour helps create a fluffy texture while still being gluten-free, but you can easily swap in coconut flour or a mix of other gluten-free flours. The key is getting the batter just thick enough for the pancakes to hold their shape while staying soft inside.
How do you like to top your pancakes—are you a syrup and butter person, or do you enjoy something more fruity or indulgent like chocolate or whipped cream?