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Almond Flour Pancakes

5 from 4 reviews

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

  • Author: Olena of ifoodreal.com
  • Prep Time: 4 minutes
  • Cook Time: 10 minutes
  • Total Time: 14 minutes
  • Yield: 9 pancakes 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: North American
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Ingredients

  • 2 large eggs
  • 2 tbsp oil
  • 2 tbsp any milk or water
  • 2 tbsp maple syrup or honey
  • 1 tsp baking powder
  • 1 cup almond flour
  • Avocado or coconut oil, for frying

Instructions

  1. In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.
  2. Whisk well until batter is smooth consistency.
  3. Preheat ceramic non-stick skillet on low heat and swirl oil to coat.
  4. Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.
  5. Flip pancakes before they are dry on top and bubbles appear.
  6. Cook for another 1-2 minutes.
  7. Proceed with remaining batter and reduce heat as skillet gets hotter.
  8. Serve with maple syrup, plain yogurt and berries.

Store: Refrigerate covered or in a container for up to 3 days.

Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.

Notes

  • You can use dry sweetener of choice and add extra 2 tbsp of milk or water.
  • You can skip sweetener all together but add extra 2 tbsp of milk or water.
  • You can use blender or food processor to make batter.
  • Skillet gets hotter as you cook, so it’s important to reduce heat a bit and keep it low. These pancakes burn fast.

 Did you make this recipe? Please give it a star rating in the comments.