Prep time: 7 min | Cook time: 10 min | Total: 17 min
Servings: 2–3 (about 8 small pancakes)
Storage: Refrigerate 3 days (airtight). Freeze up to 2 months (separate with parchment; reheat in pan/toaster).
Intro
Fluffy, clean-tasting pancakes made with Nonpareil Gold Organic Defatted Almond Flour for a lighter texture and dependable structure.
Ingredients
● 2 large eggs
● 180 ml (¾ cup) milk of choice
● 1 tbsp lemon juice or apple cider vinegar
● 1 tsp vanilla extract
● 80 g (¾ cup) Nonpareil Gold Organic Defatted Almond Flour
● 1 tbsp sweetener (optional)
● 1½ tsp baking powder
● ¼ tsp salt
● Oil or butter for the pan
Instructions
- Whisk eggs, milk, lemon juice, and vanilla.
- In a second bowl, mix flour, baking powder, salt (and sweetener).
- Combine wet + dry. Rest 3–5 minutes (batter thickens).
- Cook on medium-low in a lightly greased pan; flip when edges set.
Texture targets
Batter should be thick but spoonable, and pancakes should be fluffy inside with lightly golden edges.
Baking tips using defatted almond flour
● If batter thickens too much after resting, add 1–2 tbsp milk.
● Use medium-low heat to avoid fast browning.
Variations
● Dairy-free: Use almond/oat milk; keep the lemon/vinegar for lift.
● Egg swap note: Not recommended for direct egg-free swaps—eggs provide the structure.
● Sweetener notes: Any sweetener works; it won’t change structure much here.
Subtle product reminder
For light pancakes with consistent absorption, bake with Nonpareil Gold Organic Defatted Almond Flour.