Almond Flour Pancakes

Almond flour pancakes




Almond Flour Pancakes

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Breakfast
Serves: 6
Prep Time: 5 Cooking Time: 15 Total Time: 20

Ingredients

  • 1 cup blanched almond flour
  • 2 eggs
  • 2 tablespoons maple syrup (use sugar-free syrup for keto)
  • 2 tablespoons olive oil (or any other liquid oil)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

1

Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter.

2

Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.

3

Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.

4

Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.

5

Enjoy ๐Ÿ™‚

Nutrition

  • 175 Calories
  • 4g Carbohydrates
  • 62mg Cholesterol
  • 15g Fat
  • 1g Fiber
  • 6g Protein
  • 1g Saturated fat
  • 118mg Sodium

Notes

Do you prefer Oven-Baked Pancakes? That's fine ๐Ÿ™‚ 1. Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ยบF and line a large baking sheet with parchment paper. 2. Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1-inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan. 3. Bake at 350ยบF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through. I like to flip them over for serving, so the browned side is on top. Serve warm, with your favorite pancake toppings. Enjoy ๐Ÿ™‚




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