These light and fluffy almond flour pancakes are a low carb breakfast that are perfect for meal prep. They’re keto friendly, paleo, dairy free, gluten free and incredibly easy to make.
- 2 eggs
- ¼ cup non dairy milk
- 1 tbsp neutral oil (I used avocado)
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 1/2 cups + 2 tbsp almond flour (not meal)
- 2 tbsp tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- ¼ tsp cinnamon
- Regular option: In a large mixing bowl, whisk together all of the wet ingredients (first 6 listed).
- Whisk in all of the dry ingredients making sure to pour the almond flour into the measuring cup and then level it off, don’t scoop right from the bag. The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out! If the batter sits for too long, you may need to add 1-2 additional tbsp of milk, but only if it’s too thick.
- Once the batter has formed, add 1/4 cup to a warm and greased griddle or pan and cook on each side for about 2-3 minutes. When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally.
- These pancakes require a slightly longer cooking time than regular pancakes, but you’ll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte.
- Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup.
- Vegan option: Use the almond flour waffle recipe and make a batter.
- Use 1/4 measuring cup and add to a lightly greased and warm griddle or pan. Cook each pancake on each side for about 2-3 minutes.
The batter for both recipes (regular and vegan) should be pretty thick. Because of the nature of the flour, it will thicken slightly as it sits as you’re making the first few pancakes, so you may need to thin it out with a few tablespoons of almond milk as you go. Avoid making the batter too runny because it will be difficult to flip.
Once prepared, these pancakes will store in the fridge for about 3 days. Make sure they cool completely before transferring to an air tight container. I like to reheat pancakes in the toaster so they get a bit crispy on the outside, but a microwave or back on the pan will work just fine.
Make a simple compote by melting 1 cup of frozen berries with 1-2 tbsp of maple syrup or honey and spreading this on top of your pancakes.
- Serving Size: 1 pancake
- Calories: 212
- Sugar: 4.8g
- Fat: 8.2g
- Carbohydrates: 11g
- Fiber: 2.3g
- Protein: 5.5g
Keywords: almond flour pancakes, gluten free pancakes, grain free pancakes, paleo pancakes