Gluten and Dairy Free Pancakes!

Super flaky and light and airy pancakes made with simple whole ingredients!

Almond flour, of course! For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe. It gives these pancakes a fine crumb and delicious fluffy texture. Steer clear of almond meal, as it will make them, well, mealy. (Mealy wouldn’t be bad either just maybe add some King Arthur flour in with more of egg yolk to help with binder)

Eggs – The binder! They add also moisture and richness and help make these pancakes super fluffy.

Baking powder – So that the almond flour pancakes puff up as they cook.

Home Made Oat Milk. Blend your Oats with water and strain! Keep for 2 days in the fridge!

Vanilla extract – It fills the pancakes with delicious warm flavor.

Maple syrup – We’ll mix some into the pancake batter, and when the pancakes are ready, we’ll (of course!) drizzle more on top.

And sea salt – To make the sweet, warm, and nutty flavors pop!

• 1⅓ cups Blanched Almond Flour (Leveled)

• 1 teaspoon Baking Powder

• ¼ teaspoon Celtic Sea Salt

• ¼ cup Oat Milk , plus more if needed

• 2 Large Eggs

• 1 tablespoon Pure Maple Syrup, plus more for serving

• 1 teaspoon Vanilla Bean Extract

• Extra virgin olive oil for the pan

Enjoy and make sure to let us know if you try this!

To make your own oat milk check out our recipe for oat milk!