Almond Flour Pancakes

Fluffy Almond Flour Pancakes made with 5 core ingredients: almond flour, coconut or almond milk, eggs, oil, and vanilla extract. These keto pancakes are also gluten free & low carb and make the perfect, easy breakfast. Options to add blueberries or chocolate chips!

Course Breakfast

Keyword Almond Extract, Almond Flour, Almond Milk, Baking Soda, Blueberries, Butter, Coconut Milk, Eggs, Olive Oil, Pure Maple Syrup, Salt, Vanilla Extract

Dietary Need Gluten Free, Low-Carb

Cooking Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 410kcal

Author Recipe Adapted From: AmbitiousKitchen

Equipment

Stovetop
Large Mixing Bowl
Large Skillet

Ingredients

Wet Ingredients

2 Eggs
⅓ cup Coconut Milk Or almond milk
1 Tablespoon Olive Oil Or coconut oil, or melted butter
½ Tablespoon Pure Maple Syrup
1 teaspoon Vanilla Extract
¼ teaspoon Almond Extract Optional

Dry Ingredients

1¼ cup Almond Flour
¼ teaspoon Baking Soda
¼ teaspoon Salt
Olive Oil For greasing the pan

Instructions

In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about ¼ cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that the pancakes don't burn.
Wipe skillet clean and repeat with more butter/oil and remaining batter.

Notes

To freeze: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Nutrition