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5 from 8 votes

Fluffy Almond Flour Pancakes

by: claire cary

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!
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
8

Ingredients

Instructions

  • 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! 
  • Once the batter has formed, add 1/4 cup worth 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 and enjoy!
  • For a vegan option, use my almond flour waffle recipe!

Notes

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. 
Serving: 1pancake / Calories: 212kcal / Carbohydrates: 11g / Protein: 5.5g / Fat: 8.2g / Fiber: 2.3g / Sugar: 4.8g

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