Almond flour is one of the healthiest flours available since it contains all the nutritional benefits of almonds, a versatile and tasty nut. Consequently, almond flour pancakes are both delicious and nutritious.

These nutty pancakes have a wonderfully fluffy texture and fantastic taste, especially when enhanced with special ingredients. You can customize them with your favorite toppings to boost their flavor, but they also taste great plain.

For those on a keto diet, these pancakes are a fantastic option. The low-carb almond flour and protein-rich eggs make them perfect for fitting into a keto-friendly lifestyle. Plus, this recipe is grain-free and paleo.

To make these pancakes sugar-free and keto-friendly, substitute water for maple syrup. Almond flour is superior to regular flour because it is less processed and contains high levels of fiber, protein, healthy fats, and low carbohydrates.

However, almonds are high in calories, which means their flour can be very filling and easy to over-consume due to its taste. It’s important to keep this in mind while enjoying these tasty pancakes.

The almond flour pancake recipe I’m sharing is simple and quick, requiring minimal effort. It will win over every family member while also being mindful of their health.

Almond Flour Pancakes Recipe1:

This gluten-free, keto-friendly almond flour pancake recipe is low in carbs and rich in protein and fiber, making it ideal for health-conscious individuals of all ages.

Ingredients:
– 1 cup blanched almond flour
– 2 eggs
– 2 tbsp olive oil
– 2 tbsp maple syrup (use sugar-free syrup for keto pancakes)
– 1 tbsp vanilla extract
– 1 tbsp baking powder
– ¼ tbsp sea salt

Instructions:
1. In a large bowl, combine all the ingredients and mix well to form a thicker batter than traditional pancake batter.
2. Preheat a skillet on medium-low heat and grease it with olive oil or butter.
3. Pour 3-4 spoonfuls of batter into the center of the skillet and spread it into a round shape, about ½ to ¼ inch thick.
4. Cook until small bubbles form on top and the edges lift off the pan, about 3-4 minutes. Flip and cook the other side for 2-3 minutes.
5. Repeat with the remaining batter.

Serve hot with your favorite toppings or enjoy plain.

Notes:
If you are vegan or avoiding eggs, this recipe may not be for you. Also, this recipe works best with almond flour and might not turn out well with other flours.

Almond Flour Pancakes Recipe2:

Ingredients:
– 1¼ cup finely blanched almond flour
– 2 large eggs
– ¼ tbsp baking soda
– 1 tbsp vanilla extract
– ⅓ cup light coconut milk (from a can)
– Butter, olive oil, or coconut oil
– Pinch of salt

Instructions:
1. In a large bowl, combine all the ingredients and mix until smooth.
2. Coat a nonstick skillet with oil and place it over medium-low heat. Pour a ¼ cup of batter onto the hot skillet.
3. Cook until bubbles form on top and edges are set, then flip and cook until golden brown.
4. Wipe the skillet, recoat with oil, and repeat with the remaining batter.

Top with mini dairy-free chocolate chips and fresh or frozen blueberries if desired, or enjoy them plain.

Notes:
Coconut milk makes these pancakes fluffy. You can substitute with regular or almond milk but add 1 tbsp of oil or melted butter to prevent drying out and ensure texture.

Almond Flour Pancakes Recipe3:

Ingredients:
– 2 cups blanched finely ground almond flour (8 oz)
– 3 large eggs
– ½ cup whole milk
– 1 tbsp baking soda
– ½ tbsp stevia glycerite
– ¼ tbsp kosher salt
– 2 tbsp vanilla extract
– Avocado oil spray

Instructions:
1. In a medium bowl, mix eggs, milk, and vanilla. Add almond flour and whisk until lump-free. Stir in baking soda.
2. Heat a double-burner griddle over medium heat and spray with avocado oil. Pour 4 tbsp of batter and cook for 3 minutes on each side until golden brown and fluffy.
3. Repeat with remaining batter.

Notes:
Measure almond flour by weight for consistency. Stevia glycerite can be substituted with 2.5 tbsp of sugar. Fine blanched almond flour ensures the proper pancake texture.

Special Tips:
– Use almond flour, not almond meal, for the best texture.
– Add optional ingredients like chocolate chips or blueberries to enhance flavor without compromising the base recipe.
– Cook on medium to low heat for best results to prevent burning.
– Mix ingredients well to achieve a smooth, lump-free batter.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Increase ingredient quantities wisely to prepare more pancakes at a time.

This keto and paleo-friendly almond flour pancake recipe is perfect for those looking to lose weight as it keeps you full longer, reducing frequent cravings. Enjoy a simple, healthy, and delicious breakfast with these almond flour pancakes!