Meal Prep Almond Flour Pancakes
Meal Prep Almond Flour Pancakes! Made with 6 ingredients, these hearty pancakes have no added sugar, are low carb, high protein & delicious! Keep them in the refrigerator or freezer for an easy meal prep breakfast.
Servings: 12 pancakes
Calories: 101kcal
Ingredients
- 6 eggs room temperature
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened almond milk
- 1/2 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.
Video
Notes
- Measure the flours properly for this recipe or you will end up with 1-2 times the amount of flour with crumbly pancakes or a strange taste. It's very important with grain free baking to measure the right way.
- I use low sugar in all my recipes due to the insulin and hormone effect of sugar. If you prefer sweeter pancakes, add maple syrup to the batter.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
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