Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Almond Flour Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 5 mins Total Time: 25 mins Servings: 4 Low in carbs and gluten-free, these quick and easy pancakes are made with almond flour and are a wonderful treat to have for breakfast or brunch at home. Ingredients 1 ½ cups finely ground blanched almond flour 1 tablespoon granulated sugar 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup whole milk 2 large eggs 1 teaspoon pure vanilla extract Vegetable oil, for pan Softened butter, sliced strawberries, and warmed maple syrup, for serving Directions In a medium bowl, whisk together almond flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla and whisk until well combined. Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large cast iron skillet, griddle, or nonstick pan over medium-low. Add 1 teaspoon oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add scant quarter-cups of batter to skillet, gently spreading them out into circles using the bottom of the measuring cup. Cook pancakes until a few bubbles come to the surface, edges have set, and undersides are golden-brown, 3 to 4 minutes. Flip and cook about 2 minutes more. Transfer pancakes to oven to keep warm and repeat with remaining batter (oiling the skillet in between batches). Serve pancakes with butter, strawberries, and maple syrup. Rate it Print