Low Carb Almond Pancakes made with almond flour, fluffy and light, and super easy to make. They are gluten free, keto and low calorie, and they are a great choice for a healthy breakfast or brunch. Serve them with honey, or maple syrup and the fruit of your choice.
As much as I love some good old pancakes, I’ve been trying hard to cut down on carbs, sweets and anything heavy. It’s not easy, I’m telling you! But it’s certainly doable, especially that I make sure I always have some healthy snacks around in case my sweet tooth strikes.
This is the reason why the last dessert recipe I posted was before the New Year. I blame those resolutions, let’s see how long it takes till I go back to my old habits.
Although I must say I’m quite happy that I’m going down the healthier eating path. It makes one think twice before indulging. And it certainly makes me read food labels better, it’s just shocking how you can go through hundreds of calories without thinking.
How TO make fluffy almond pancakes
Now, these almond pancakes don’t have the same texture or taste as the regular wheat flour pancakes. They can certainly be fluffy, but they are different, they taste different, and if you are not a fan of almonds in general, you might not like them.
They have a slightly grainy texture, since the almond flour is not as fine as the wheat flour. And because the almond flour is a lot lighter, they can break easily, hence why using a non-stick pan is a must.
- in a bowl, add the almond flour and baking powder
- beat the eggs very well until pale yellow, that will ensure the pancakes are fluffy and light
- add the milk, honey or maple if you use (but it’s not necessary) and vanilla extract
- leave the batter to rest for 15-20 minutes so it can thicken a bit
- heat up a frying pan, add a drop of oil, then half a ladleful of batter
I came to the conclusion that keeping the pancakes small is the best, they can be flipped over easily. The bigger they are, the heavier they get, so it’s not easy to flip them onto the other side.
The almond pancakes cook a lot faster than regular pancakes, so flip them over after 30 seconds or so. Make sure you use a drop of oil or butter before adding any more batter, so that they don’t stick to the pan
Is almond flour healthy?
It certainly is. Almond flour is basically ground blanched almonds without their skin. The flour is super low carb, low calorie, and a lot less processed than regular white flour.
Almond flour is a lot lighter than wheat flour, so you have to use a larger amount of almond flour when you replace the white flour from any recipe.
You can use it with both sweet or savoury recipes, and it’s actually easily available on most supermarkets. The only inconveniece is the price, it’s a lot more expensive than white flour. As with anything healthier, I guess.
If you’ve tried my LOW CARB ALMOND PANCAKES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Low Carb Almond Pancakes made with almond flour, fluffy and light, and super easy to make. They are gluten free, keto and low calorie, and they are a great choice for a healthy breakfast or brunch. Serve them with honey, or maple syrup and the fruit of your choice. These almond flour pancakes are a great alternative to the traditional pancakes for Pancake day or any other time, and they go well with the whole family.
- 1 1/4 cups almond flour
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- oil or butter to fry
In a bowl, add the almond flour and baking powder.
Beat the eggs well until foamy and pale yellow.
Add the eggs to the bowl together with the milk, and vanilla extract.
Give a good stir, and leave the batter to rest for 15-20 minutes, so that the batter can thicken up a bit.
Heat up a non-stick pan, add a drop of oil or a bit of butter, then pour in about half a ladle of batter.
Cook for about 30 seconds on each side.
Repeat with the remaining batter.