Fluffy Almond Flour Pancakes
Fluffy Almond Flour pancakes are light, moist and filled with delicious nutty flavor. They're an easy, satisfying gluten-free, keto-friendly and low carb breakfast or brunch!
Ingredients
- 1 1/2 cup blanched almond flour
- 1/2 cup milk
- 2 large eggs
- 2 tbsp keto maple syrup more for serving
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp sea salt
- Butter for the pan
Instructions
- In a large mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla.
- Mix in the almond flour, baking soda & salt until your batter is well combined. If your batter is very thick, stir in more milk.
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little butter and use a 1/2 cup measuring cup to pour the batter onto the pan. Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides.
- I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup and fresh fruits.
Notes
Be sure to pack your almond flour like you would with brown sugar.
Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
Cook your pancakes over low-medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp.
Make sure your eggs are room temperature so they don’t coagulate with the oil/melted butter.
Cook your pancakes over low-medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp.