Almond flour is one of the healthiest types of flour because it retains all the nutritional benefits of almonds, a versatile and tasty nut. Naturally, almond flour pancakes are not only delicious but also packed with nutrients. These pancakes have a fluffy texture and are rich in flavor, especially when you add some special ingredients. If you prefer, you can enjoy them with your favorite toppings, though they are just as tasty plain.

These keto-friendly pancakes are perfect for those wanting to try something new without compromising their health. The combination of low-carb almond flour and protein-rich eggs makes this recipe ideal for a ketogenic diet. Plus, it’s grain-free and paleo. To make the recipe completely sugar-free and suitable for a strict keto diet, you can use water instead of maple syrup. Almond flour has the added benefit of being less processed than regular flour, high in fiber, protein, and healthy fats, while being low in carbohydrates.

However, almond flour is also high in calories, making it very filling and easy to overeat. Keep this in mind when enjoying these delicious pancakes.

The almond flour pancake recipe I’m sharing is simple and quick, requiring minimal effort. It’s sure to be a hit with your family, offering both health benefits and great taste.

Almond Flour Pancakes Recipe

This gluten-free, keto-friendly almond flour pancake recipe is low in carbs, high in protein and fiber, making it an excellent choice for health-conscious individuals of all ages. Plus, they are so delicious that you won’t get tired of eating them.

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 in the quantities listed and stir until well mixed. The batter should be thicker than traditional pancake batter.
2. Preheat a skillet over medium-low heat and grease it with olive oil or butter.
3. Pour 3-4 spoonfuls of batter onto the center of the skillet and spread it into a round shape using a spatula. Keep the thickness about ½ to ¼ inch.
4. Cook until small bubbles form on top and the edges begin to lift from the pan, about 3-4 minutes. Then, flip the pancake and cook the other side for 2-3 minutes.
5. Repeat with the remaining batter. This recipe makes approximately six small pancakes.
6. Serve hot with your favorite toppings, or enjoy them plain.

Notes:
– Eggs are crucial for making these pancakes fluffy and tasty. If you’re vegan, this recipe may not be suitable for you.
– Don’t substitute other flours, as this recipe is designed specifically for almond flour.

Almond Flour Pancakes Recipe 2

This recipe requires just a few ingredients and a little time, resulting in delicious and healthy pancakes.

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

Instructions:
1. Mix all the ingredients in a large bowl until smooth.
2. Coat a nonstick skillet with butter, olive oil, or coconut oil and heat over medium-low flame.
3. Pour ¼ cup of batter onto the skillet and cook until bubbles form on top and edges are cooked, making flipping easy.
4. Flip and cook for 2 minutes or until golden brown. Lower the heat if the pancake browns too quickly.
5. Repeat for the remaining batter. You can make about six pancakes in total.
6. Serve with optional toppings like dairy-free chocolate chips or blueberries, or enjoy them plain.

Notes:
– Using light coconut milk makes the pancakes fluffier, owing to its fat content. You can substitute with regular or almond milk, but add 1 tbsp of oil or melted butter to prevent dryness.
– Ensure you use finely blanched almond flour for the best texture.
– Vanilla extract enhances flavor. For more variety, try adding maple syrup, honey, or a dash of cinnamon.

Almond Flour Pancakes Recipe 3

This keto-friendly, gluten-free recipe makes especially fluffy and tasty almond flour pancakes.

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 smooth. Finally, mix in the baking soda.
2. Heat a double burner griddle pan on medium flame for 4-5 minutes. Spray with avocado oil and pour 4 tbsp of batter onto the griddle.
3. Cook each pancake for 3 minutes on both sides, until golden brown and fluffy.
4. Repeat for the remaining batter. This recipe makes about six pancakes.
5. Serve plain or with your favorite toppings.

Notes:
– Measure almond flour by weight (8 oz) for accurate results.
– ½ tbsp stevia glycerite equals 2.5 tbsp sugar.
– Use only fine blanched almond flour for the best texture.

Special Tips for Perfect Pancakes:
– Use almond flour, not almond meal, for a finer texture.
– Optional ingredients like chocolate chips or blueberries can add variety.
– Cook on medium heat initially, then reduce to low-medium to ensure even cooking.
– Mix ingredients well to avoid lumps and ensure proper texture.
– For a keto-friendly version, use stevia instead of maple syrup.
– Store leftovers in the refrigerator for up to 3 days with paper towels between them to absorb moisture, or freeze for up to 3 months.

There you have it – a simple, healthy, and delicious breakfast option that’s sure to please everyone. These almond flour pancakes are perfect for a special weekend breakfast or as a convenient, nutritious option anytime. They are also great for those looking to manage their weight, as they are filling and help control cravings.