EASY ALMOND FLOUR PANCAKES | fluffy, Keto breakfast

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in calories and carbs.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Combine wet ingredients: 1/3 cup unsweetened vanilla almond milk, 1 whole egg, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract in a bowl and whisk together.

Set the wet mixture aside.

In another bowl, combine dry ingredients: 1 cup almond flour, 2 tablespoons tapioca starch, 1 teaspoon baking powder, and a pinch of sea salt. Whisk together.

Add the wet ingredients to the dry ingredients and stir until a thick batter forms.

Heat a large non-stick saute pan over medium heat.

Add a little coconut oil to the pan and rub it around for a light coating.

Scoop batter into the hot pan to form pancakes, shaping them into circles. You can fit about 3 to 4 pancakes in a 10 to 12 inch pan.

Cook pancakes for 1.5 to 2 minutes until they start to set on the sides.

Carefully flip the pancakes using a spatula and cook for another 1 to 2 minutes until golden brown and cooked through.

Repeat until all batter is used, yielding 6 to 8 pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens