Fluffy Almond Flour Pancakes with Cinnamon Date Syrup
The perfect guilt free sweet breakfast to start the day!
Ingredients
For the Pancakes:
- 1 cup superfine almond flour
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 2 tablespoons almond milk or any milk of choice
- 1/4 cup date sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon optional, for extra warmth and depth of flavor
- Butter or coconut oil for cooking
For the Cinnamon Date Syrup:
- 4 tablespoons date syrup
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon vanilla extract optional, for extra richness
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together the eggs, apple cider vinegar, almond milk, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Add the date sugar, almond flour, baking soda, salt, and cinnamon (if using). Stir until a smooth batter forms. Let it rest for 5 minutes to allow the almond flour to absorb moisture and thicken slightly.
- Cook the Pancakes: Heat a skillet over medium heat and lightly butter or oil it. Pour small amounts of batter onto the skillet, about 2 tablespoons per pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip carefully and cook for another minute until golden brown.
- Make the Cinnamon Date Syrup: In a small bowl, mix the date syrup, cinnamon, cornstarch, water, and vanilla extract. Heat in a small saucepan over low heat, stirring constantly, until slightly thickened.
- Serve & Enjoy: Stack the pancakes on a plate, drizzle with warm cinnamon date syrup, and enjoy! For extra indulgence, top with sliced bananas, toasted nuts, or a dollop of coconut yogurt.
Notes
Storage & Reheating Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Reheat in a toaster, skillet, or microwave.