Fluffy Almond Flour Pancakes are a delightful breakfast option, boasting a light and airy texture that will leave you craving for more.
Almond flour pancakes are a delicious and nutritious alternative to traditional pancakes. Made from finely ground almonds, these pancakes are gluten-free and have a subtly sweet and nutty flavor. They offer a slightly denser texture compared to regular pancakes but are still fluffy and satisfying. Almond flour pancakes can be customized with various toppings such as fresh fruits, nuts, or drizzles of maple syrup or honey. They are a fantastic option for those following a low-carb or keto diet, as they are higher in healthy fats and lower in carbs compared to traditional pancakes. Enjoyed as a stack or individual servings, almond flour pancakes make for a delightful breakfast or brunch treat.
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INGREDIENTS YOU NEED
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 2 tbsp monk fruit or sugar
- 4 large eggs
- 1/4 cup full fat coconut milk or heavy cream
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions To Make Almond Flour Pancakes
- In a large bowl mix together all of your flours, baking soda and sweetener.
- In a medium bowl whisk together your eggs, coconut milk, apple cider vinegar and vanilla until well combined.
- Pour your wet mixture into your dry mixture and whisk until well combined.
- On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
Almond Flour Pancakes
Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 2 tbsp monk fruit or sugar
- 4 large eggs
- 1/4 cup full fat coconut milk or heavy cream
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- In a large bowl mix together all of your flours, baking soda and sweetener.
- In a medium bowl whisk together your eggs, coconut milk, apple cider vinegar and vanilla until well combined.
- Pour your wet mixture into your dry mixture and whisk until well combined.
- On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
Notes
Nutrition
Frequently Asked Questions About Almond Flour Pancakes
This recipe is freezable! Freeze in a sealed freezer bag and they should keep for up to 6 months.
You can reheat these pancakes right in your toaster from frozen.
Pancake batter is a beautiful thing that you can pretty much make into whatever you want. Personally I enjoy chocolate chips, chopped strawberries, blueberries, chopped bananas, or cinnamon.
More Recipes You Might Enjoy:
- Easy Fluffy Chocolate Chip Pancakes With Almond Flour
- Almond Flour Sugar Free Low Carb Strawberry Muffins
- Gluten Free Keto Strawberry Scones
- Almond Flour Sugar Free Low Carb Blueberry Muffins
- Keto Sugar Free Gluten Free Lemon Poppy Seed Loaf
- Easy Sugar Free Almond Flour Banana Muffins
- Keto Muffins & Loafs
- Gluten Free Muffings & Loafs
the perfect pancakes!
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