Description
Make fluffy, low-carb pancakes using almond flour for a satisfying, gluten-free breakfast that honors traditional comfort food.
Ingredients
Scale
- 4 large eggs
- 3/4 cup almond milk
- 1/4 cup avocado oil
- 2 teaspoons vanilla extract
- 2 1/2 cups blanched almond flour
- 1/8 teaspoon monkfruit powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon cinnamon
- Additional butter or oil for the pan
Instructions
- Combine the eggs, almond milk, oil, and vanilla in a large blender. Blend for 30 seconds to combine.
- Add the almond flour, sweetener, baking powder, salt, and cinnamon to the blender. Blend again until the batter is smooth. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Pour about 3 tablespoons of batter into the pan for each pancake and gently spread it into a 3 or 4 inch circle.
- Cook the pancakes until bubbles appear in the batter and the edges look set and dry, about 2 to 4 minutes.
- Carefully flip the pancake and cook the second side until golden brown, another 2 to 4 minutes.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Notes
- The batter keeps well in the refrigerator for a couple of days.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1
- Sodium: 100
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 6
- Cholesterol: 75
Keywords: Keto Almond Flour Pancakes, Low Carb Breakfast Casserole, Low Carb Snacks, Keto Breakfast Ideas Easy, Carb Free Breakfast, Keto Healthy Recipes, Keto Snacks Easy, Keto Friendly Breakfast, Carbless Breakfast, Healthy Low Carb Breakfast, Keto Breakfast Easy