Description
Delicious and fluffy almond flour pancakes perfect for a low-carb, diabetic-friendly breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 2 tbsp Greek yogurt (optional)
- Sweetener of choice (monk fruit or stevia)
- Butter or avocado oil for cooking
Instructions
- In a bowl, combine almond flour and baking powder.
- Add eggs, almond milk, vanilla, and Greek yogurt (if using) and mix until just combined.
- Preheat a non-stick pan or griddle over medium heat with a small amount of butter or avocado oil.
- Spoon about 1/4 cup of batter onto the pan for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve with desired toppings.
Notes
Watch the pancakes closely as almond flour can burn quickly. You can freeze leftovers and reheat in a toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg
Keywords: almond flour pancakes, low carb pancakes, diabetic-friendly breakfast, gluten-free pancakes, fluffy pancakes