The Best Almond Flour Pancakes
Fluffy almond flour pancakes made with just 5 core ingredients: almond flour, coconut or almond milk, eggs, oil and vanilla extract. These keto almond flour pancakes are also gluten free & low carb and make the perfect, easy breakfast. Options to add blueberries or chocolate chips!
Servings 3 servings (2 pancakes each)
Calories 353cal
Ingredients
- Wet Ingredients
- 2 eggs, at room temperature
- 1/3 cup coconut milk or almond milk (any milk will work)
- 1 tablespoon olive oil, melted coconut oil, or melted butter
- 1/2 tablespoon pure maple syrup or coconut sugar, optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
- Dry Ingredients
- 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
- ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
- 1/4 teaspoon salt
- Butter, olive oil or coconut oil, for greasing the pan
- Optional add-ins:
- blueberries, fresh or frozen
- mini dairy free chocolate chips
Instructions
- In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
- Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
- Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.
- Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
Notes
To freeze: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Nutrition
Serving: 2pancakes | Calories: 353cal | Carbohydrates: 10.4g | Protein: 14.1g | Fat: 30.8g | Saturated Fat: 2.9g | Fiber: 5g | Sugar: 2g