Almond Flour Pancakes
These simple almond flour pancakes use only 6 ingredients, including almond flour and coconut flour, with no added sugar. They are a great low-hassle breakfast option.
Servings: 12 pancakes
Ingredients
- 6 eggs room temperature
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup unsweetened almond milk or milk of choice
- ½ teaspoon vanilla extract
Instructions
- Preheat an electric skillet to medium heat. Spray or oil as necessary to prevent sticking.
- Whisk eggs together in a mixing bowl with milk and vanilla.
- Add almond, coconut flour (measured properly) and baking powder folding together until smooth. Do not overmix or you will get less pancakes.
- Scoop 1/4 cup of the batter onto the pan to form one pancake. Repeat for remaining batter.
- Cook 2-3 minutes then flip and cook another 2-3 minutes until golden brown on both sides. Note you may not see bubbles on the first side as the batter is thicker. Don't wait for bubbles to flip the pancakes.
- Once cooked, transfer to a wire baking rack to cool a bit before serving. Store in the refrigerator up to 1 week or freezer 1 month.
Notes
- The batter for these grain-free pancakes is thicker than normal batter, so you won’t see bubbles when it’s time to flip them. Don’t wait for bubbles to appear, or you will overcook your pancakes.
- Cook the pancakes over a lower heat for a longer amount of time to avoid overcooking the outside and having a raw middle. The thick batter means it takes longer for the middles to cook, though.
- Be sure to carefully measure the flour and use the spoon method instead of scooping flour directly from the bag with your measuring cup.
Nutrition
Serving: 1pancake | Calories: 101kcal | Carbohydrates: 2.8g | Protein: 5.4g | Fat: 7.5g | Saturated Fat: 1.1g | Cholesterol: 93.4mg | Sodium: 38.9mg | Fiber: 1.4g | Sugar: 0.4g