Gluten-free Pancakes with Honey Glaze

Being a macaron baker definitely has it's perks, especially when most of the ingredients that go into macarons can be used to make these delicious almond flour pancakes. These come together so quick and the texture is phenomenal. I didn't have any Vermont maple syrup like I wanted to for this post, so I improvised last minute and made a honey glaze which worked even better. Enjoy, you guys!

Gluten-free Pancakes with Honey Almond Glaze
Yield: makes 2 servings


For the pancakes:

1 cup almond flour
2 eggs
1/4 cup milk
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract

For the honey glaze:

1/4 cup powdered sugar
1 tablespoon milk
1 tablespoon honey


For the pancakes:

Combine eggs, milk, melted butter, sugar and vanilla extract in a small mixing bowl. Add in almond flour and baking powder, stir to combine.

In a small lightly greased non-stick skillet or griddle over medium heat, pour 2 tablespoons sized scoops of the batter onto your skillet or griddle and let it cook for 2-3 minutes or until the top starts bubbling. Flip the pancake over and let the other side cook for another 2-3 minutes or until golden brown. Repeat with remaining batter.

For the honey glaze:

Combine the powdered sugar, milk and honey in a small and stir until everything is well combined. Drizzle a generous amount onto pancakes and enjoy!