Breakfast, Brunch
Almond Flour Pancakes
These fluffy Almond Flour Pancakes are quick and easy to make with just a handful of simple ingredients. Grain-free, gluten-free, low carb and keto-friendly, this recipe whips up a satisfying breakfast or brunch to stay full until lunchtime.
10 minTotal
6pancakes
Fat-forward
156
kcal
- 1 ⅓ cup (130 g) blanched almond flour
- ½ tsp baking powder
- a pinch of salt
- 2 eggs at room temperature
- 1 to 2 tbsp maple syrup to taste
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk of choice whole milk and almond milk recommended
- cooking spray to grease the pan
- In a large bowl, combine almond flour with baking powder and a pinch of salt.
- Make a well in the center of the almond flour, add eggs, maple syrup and vanilla extract.
- Using a spatula or fork, start mixing while gradually incorporating the milk. Stir until the batter is smooth and thick, it should not be runny - if necessary add more almond flour.
- Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over low-medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve with your favorite toppings and enjoy warm.
156
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
Storage directions
- To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
- To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or skillet without thawing.