Almond Flour Pancakes

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Almond Flour Pancakes

These tasty almond flour pancakes are fluffy and tender. I don’t add any sweetener to the batter, because I serve them with maple syrup, which makes them plenty sweet enough. The blueberries are optional, and wonderful.

Almond Flour Pancakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 5 servings
Ingredients
  • 2 cups (8 oz) almond flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • ½ cup whole milk
  • 1 tablespoon butter for the griddle
  • 6 oz fresh blueberries
Instructions
  1. Preheat oven to 200 degrees F. Line a large baking sheet with foil.
  2. In a medium bowl, whisk together the almond flour, baking soda and kosher salt.
  3. In another medium bowl, whisk together the eggs and vanilla. Whisk in the milk.
  4. Pour the egg mixture into the flour mixture and use a fork or a rubber spatula to mix until well-combined.
  5. Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Grease with half the butter. Use a 2-tablespoon scoop (a coffee scoop also works) to measure out the pancakes. Place 4-5 blueberries on top of each pancake.
  6. Cook the pancakes about 3 minutes on each side, or until puffed, golden-brown and cooked through. Transfer to the prepared baking sheet and place the first batch in the warm oven.
  7. Grease the griddle with the remaining butter and cook more pancakes. Serve the pancakes with warm maple syrup - one tablespoon syrup per serving is plenty.
Notes
Nutrition info is for pancakes only and excludes toppings such as maple syrup.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 369; Fat: 28g; Carbohydrates: 16g; Sugar: 6g; Sodium: 379mg; Fiber: 6g; Protein: 14g

Almond Flour Pancakes

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