Almond Flour Pancakes Recipe

Almond flour pancakes served in a white rimmed plate

These almond flour pancakes are fluffy, nutty, and delicious made with simple pantry ingredients. Enjoy these low-carb pancakes topped with some butter, syrup, and fresh fruits for a protein-packed breakfast that's indulgent yet healthy and yummy!

Course Breakfast

Cuisine American

Keyword Grain-free Pancakes, Low-carb Pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings to 3 people

Calories 83kcal

Author Freda Dias

Ingredients

2 large eggs about 57 grams each with shell
1/4 to 1/3 cup whole milk Refer notes
1 tablespoon coconut oil
1/2 tablespoon maple syrup
1 teaspoon pure vanilla extract
1 cup blanched almond flour, 110 grams
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fine sea salt
Unsalted butter/coconut oil or any other cooking oil, to cook the pancakes, as required

Instructions

In a medium mixing bowl, whisk together 2 large eggs, add milk, coconut oil, maple syrup, and vanilla extract.
Add blanched almond flour, baking powder, ground cinnamon, ground allspice, and fine sea salt. Mix until the batter is smooth.
Heat a nonstick skillet over medium-low heat. Grease the skillet with any neutral-flavored oil or melted unsalted butter. Turn down the heat to low and pour a little less than 1/4 cup of the batter. Spread it with the back of the measuring cup to make a round shape (about 3.5 inches in diameter).
Cook until bubbles begin to form on top and the bottom looks set (about 2 minutes). Flip the pancakes using a spatula, cook the other side for another 1-2 minutes, or until golden brown on the other side. Transfer to a serving plate.
Repeat the same process with the rest of the batter to make more pancakes. If you have a large griddle, you can cook 3-4 pancakes at a time.

Video

Notes

Start with 1/4 cup of milk for the batter. If it is too thick use the remaining milk. 1/4 cup of milk is usually enough if you use 2 extra-large eggs. 1/3 cup of milk is enough for 2 large eggs.

The batter thickens as its sits. You can always thin it out by adding a splash of milk.

This recipe makes 7 pancakes, about 3.5 inches in diameter each. I've listed the nutrition information for 1 pancake (excluding the toppings and syrup). This recipe should serve at least 2 to 3 people if you consider about 2 pancakes per serving.

Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Store: This recipe does not make a lot of pancakes, so ideally you shouldn't have any leftovers. If you do or if you make a double batch for meal prep, you can refrigerate the pancakes in an air-tight container for up to 3 days.

Freeze: Once the pancakes have cooled down completely, place them on a baking sheet lined with parchment paper in a single layer into the freezer, until frozen solid. Stack the frozen pancakes between parchment or waxed paper in an airtight container or freezer-safe bag removing out as much air as possible. Freeze up to 2-3 months. It is best to freeze into required portion sizes as you can just grab a bag and thaw what you need.

Reheat: Thaw pancakes overnight in the refrigerator. Reheat the pancakes in the microwave for about 20-30 seconds or in a skillet on low heat, flipping sides until heated through. For a big batch, reheat in a 350°F oven for 8 to10 minutes or until warm.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition