Description
Make light and airy pancakes using almond flour that fit low-carb and gluten-free diets.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the griddle
Instructions
- Combine the almond flour, baking powder, and salt in a medium bowl. Whisk dry ingredients together.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, separate the egg yolks and whites. Whip the whites to soft peaks and gently fold them into the batter last.
- If you prefer a slightly sweeter taste, add 1-2 teaspoons of a keto-friendly sweetener to the batter.
- These pancakes freeze well. Cool completely, then stack with parchment paper between layers before placing them in a freezer bag.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 12
- Cholesterol: 120