Discover the perfect blend of health and flavor with our Almond Pancakes Recipe! Ideal for those on a low carb or keto diet, these almond flour pancakes are not only easy to make but also incredibly delicious. Whether you're following a keto pancake recipe or looking for a gluten free pancake recipe, this recipe is your go-to for a satisfying and nutritious breakfast.
Our almond flour pancake recipe uses simple ingredients to create fluffy almond flour pancakes that are both low in carbs and high in taste. These keto pancakes are a fantastic option for anyone seeking healthy pancake recipes that don’t compromise on flavor. With our easy keto pancake recipe, you'll learn how to make almond flour pancakes in no time, making breakfast a breeze.
Enjoy the benefits of keto recipes with these delightful low carb pancakes that fit seamlessly into your keto breakfast recipes. Perfect for anyone needing a quick, gluten free pancakes option that still delivers on fluffiness and taste. Try these almond pancakes and elevate your pancake game with a healthy twist!
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Ingredients
- 1 cup Almond flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon cinnamon powder
- 2 tablespoon Almond milk or cow milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1⁄4 teaspoon salt
- 2 tablespoon Maple syrup
- 2 tablespoon butter or vegetable oil
- For topping Maple syrup Butter Blue, black berries, strawberries, bananas.
Almond Flour: A gluten-free, low-carb alternative to regular flour, almond flour adds a subtle nutty flavor and boosts the protein and healthy fat content, making pancakes more filling.
Cinnamon Powder: This warm spice enhances the flavor of pancakes with a touch of sweetness and has antioxidant properties, making it a flavorful and healthy addition.
Maple Syrup: A natural sweetener rich in antioxidants and minerals, maple syrup adds a delicious, caramel-like sweetness that pairs perfectly with pancakes without the use of refined sugar.
Watch video of the recipe here: Almond Pancake
Instructions
In a bowl whisk all wet ingredients milk, eggs, vanilla essence and melted butter. Whisk it nicely until well combined.
Then add flour, baking powder, salt and cinnamon powder.
Mix all the ingredients well not over mix the batter
Pour a scoop or 1⁄4 cup of batter for each pancake. Brown both side
Serve hot with chocolate syrup, maple syrup, fresh whipped cream or some black berries, blue berries or cherries.
Substitutions
Almond Flour: Substitute with coconut flour or oat flour, but keep in mind that coconut flour absorbs more liquid, so you may need to increase the eggs or milk.
Variations
Pumpkin pancakes
Get 365 by Whole Foods Market, Organic Pumpkin Puree https://www.amazon.com/365-Everyday-V...
McCormick Pumpkin Pie Spice, 1.12 oz https://amzn.to/4grsnCP
Instructions:
- In a bowl whisk all wet ingredients milk, eggs, pumpkin puree and melted butter.
- Whisk it nicely until well combined. Then add flour, baking powder, salt and cinnamon powder.
- Mix all ingredients well not over mix the batter.
- Heat a lightly oil frying pan over medium heat. Pour a scoop or 1⁄4 cup of batter for each pancake.
- Brown both side and serve hot with chocolate syrup, maple syrup, fresh whipped cream or use McCormick Pumpkin Pie Spice.
Equipment
The frying pan that I have used for this recipe is engineered for every home, this frying pan is suitable for all stoves–gas flame, induction plate, or classic electric coil. It adjusts and allows maximum heat efficiency and even cooking. This frying pan can be used on the stove, but it is also oven-safe.
Buy the frying pan from here: https://amzn.to/4eqllMI
Storage
Almond pancakes can be stored for about 3-4 days in the refrigerator if kept in an airtight container. For longer storage, you can freeze them for up to 2 months. Just separate the pancakes with parchment paper to prevent sticking, then place them in a freezer-safe bag.
To reheat, simply pop them in the microwave, toaster, or a skillet on low heat until warmed through.
Top tip
If the batter is too thick, add a bit more milk to thin it out. Almond flour tends to absorb more liquid than regular flour.
FAQs
The healthiest flour for pancakes depends on your dietary needs, but here are some of the top options:
Almond Flour: Rich in healthy fats, protein, and vitamin E, it's a great gluten-free option that's lower in carbs and higher in fiber.
Whole Wheat Flour: Higher in fiber and nutrients compared to regular all-purpose flour, whole wheat flour provides a good balance of fiber and protein.
Absolutely! They can be frozen for up to 2 months. Just reheat when ready to eat.
Yes, almond flour is naturally gluten-free, making these pancakes a good option for those avoiding gluten.
You can, but the texture and taste will change. You may need to adjust the liquid as regular flour absorbs less than almond flour.
Almond Pancakes
Try these almond pancakes and elevate your pancake game with a healthy twist!
Ingredients
- 1 cup Almond flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon cinnamon powder
- 2 tablespoon Almond milk or cow milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1⁄4 teaspoon salt
- 2 tablespoon Maple syrup
- 2 tablespoon butter or vegetable oil
- For topping
- Maple syrup
- Butter
- Blue, black berries, strawberries, bananas.
Instructions
1. In a bowl whisk all wet ingredients milk, eggs, vanilla essence and melted butter. Whisk it
nicely until well combined.Then add flour, baking powder, salt and cinnamon powder.
3. Mix all ingredients well not over mix the batter
4. Heat a lightly oil frying pan over medium heat. Pour a scoop or 1⁄4 cup of batter for each
pancake.
5. Brown both side and serve hot with chocolate syrup, maple syrup, fresh whipped cream or
some black berries, blue berries or cherries.
Nutrition Information:
Yield: 2 Serving Size: 2Amount Per Serving: Calories: 872Total Fat: 62gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 244mgSodium: 802mgCarbohydrates: 65gFiber: 12gSugar: 41gProtein: 24g
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Pairing
These are my favorite dishes to serve with [this recipe]:
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