Almond Flour Pancakes
Basic Information
- Servings: 4
- Serving Size: 2 pancakes
- Difficulty: 3
- Budget: 3
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Meal Type: Main Dish
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- Keto
- Paleo
- Gluten-Free
- High-Protein
Equipment
- Large mixing bowl
- Whisk
- Medium skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup almond flour
- 4 large eggs
- 1/4 cup almond milk, unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil (for cooking)
Directions
- In a large mixing bowl, whisk together almond flour, baking powder, and salt.
- Add eggs and almond milk, whisking until smooth.
- Heat a medium skillet over medium heat and lightly grease with olive oil.
- Pour 1/4 cup batter per pancake into the skillet, cooking until bubbles form on the surface, about 2-3 minutes.
- Flip pancakes and cook until golden brown, about 1-2 minutes more.
- Repeat with remaining batter, making 8 pancakes total.
- Serve warm, with 2 pancakes per plate.
Storage
Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a skillet or toaster.
Nutrition
- Calories: 240
- Protein: 12g
- Fat: 20g
- Carbs: 6g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A