Almond Flour Pancakes

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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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: Gluten-free, High Protein, Keto, Low carb

Keyword: almond flour, eggs, milk

Servings: pancakes

Ingredients

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

Instructions

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.

Notes

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.

Nutrition