Almond Flour Pancakes

These low-carb almond flour pancakes are delicious for breakfast or lunch. This recipe yields approximately 10 small almond flour pancakes. One serving is equal to two pancakes.

A pancake with almond flour instead of flour contains 90% fewer carbohydrates than a traditional pancake. Furthermore, almond flour promotes feelings of fullness. After consuming a portion of these pancakes, you will feel extremely full.

Tip for Serving
The pancakes can be eaten hot or cold. I frequently bring the pancakes to work chilled for lunch. Serve the pancakes with sugar-free syrup, mascarpone, or fresh fruit to make them even more delicious.

Do you want to make low-carb pancakes without using almond flour? Check out our cream cheese pancakes or low-carb crepes recipes.

Ingredients

2 large eggs

125 ml almond milk

2 tbsp coconut oil or olive oil

1 tsp vanilla aroma

100 gr almond flour

2 tbsp erythritol or Steviala Crystal to taste

1 tsp baking powder

Pinch of salt

Method of preparation

In a large blender, combine the eggs, almond milk, vanilla extract, and coconut oil. To combine everything, run the blender for about 30 seconds. Blend for another 30 seconds after adding the almond flour, baking powder, erythritol, and salt to the blender. After mixing, set aside the batter for 5 minutes.

Then, in a large frying pan, heat a tablespoon of butter or oil. Cook the pancake until bubbles form on the surface, about 2-3 minutes, with three tablespoons of batter in the pan. Cook for another 2-3 minutes after flipping the pancake. Repeat this process until you've baked ten pancakes. Have a delicious meal!

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