Easy, almond flour pancakes are a super fluffy, keto-friendly breakfast idea that is grain and gluten-free. Made with a combination of almond flour, baking powder, and tapioca starch this is a naturally sweet, high-protein, low-carb pancake recipe your whole family will love.
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TIME STAMPS
0:00 Intro
0:40 Combining the wet ingredients
1:23 Combining the dry ingredients
1:42 Which Almond Flour should I use
2:46 Combine wet and dry ingredients
3:01 Cooking the pancakes
3:52 Flipping the pancakes
4:32 Serve ’em up and enjoy!
EASY ALMOND FLOUR PANCAKES
1 cup superfine almond flour
2 tablespoons tapioca starch
1 teaspoon baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tablespoon sugar-free maple syrup
1 teaspoon vanilla extract
In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a fork.
In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Making pancake batter in a large bowl.
Heat a medium non-stick skillet over medium heat and coat it with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake.
Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
Nutrition
Serving: 3-4 pancakes | Calories: 400kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 101mg | Potassium: 237mg | Fiber: 6g | Sugar: 5g | Vitamin A: 119IU | Calcium: 268mg | Iron: 3mg
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