Almond Flour Pancakes
Almond Flour Pancakes, fluffy and light, and super easy to make. They are gluten free and low carb, 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.
Servings: 8 pancakes
Calories: 127kcal
Ingredients
- 1 ¼ cups almond flour
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- oil or butter to fry
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 127kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 19mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Calcium: 68mg | Iron: 0.9mg