These low carb almond flour pancakes are fluffy but substantial, lightly sweet, and wonderful. The recipe makes enough for a family for breakfast (or dinner) or enough to freeze for a quick breakfast fix! Makes 20 pancakes
Measure and add all of the dry ingredients to a medium bowl. Blend together well with a hand mixer or a whisk.
In a smaller bowl, add all of the wet ingredients and blend together with a hand mixer.
Pour the wet ingredients into the dry ingredients and mix thoroughly with a hand mixer until all of the dry ingredients are completely incorporated.
Heat a skillet or griddle over medium heat. Spray the surface with baking spray or use oil to lubricate. Pour pancake batter using a 1/4 cup measuring cup or a small ladle into the pan and spread the batter evenly into a circular pancake about 3- 4 inches across. Cook the pancake until a skin forms around the outside edge and then flip to finish cooking.
Makes 10 pancakes with 2 pancakes per serving.
For a little thicker pancake, add 1/8 teaspoon of xanthan gum to the batter.
Low Carb Almond Flour Pancakes
Amount Per Serving
Calories 302Calories from Fat 225
% Daily Value*
Saturated Fat 8g50%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Vitamin A 100IU2%
* Percent Daily Values are based on a 2000 calorie diet.