Almond Flour Pancakes

Fluffy pancakes made with almond flour instead of white flour. Almond flour has far fewer net carbs and more protein and healthy fat than wheat flour, making these gentler on blood sugar than a traditional stack.

What You Need

• 2 cups almond flour
• 4 eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter or oil, for the pan
• Fresh berries and sugar-free syrup, for serving

Method

1. Whisk together the almond flour, baking powder, and salt in a bowl.
2. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla.
3. Combine the wet and dry ingredients and stir until just mixed — the batter will be thicker than traditional pancake batter.
4. Heat a lightly greased nonstick skillet or griddle over medium-low heat.
5. Pour ¼ cup portions of batter onto the skillet and cook 2–3 minutes per side, until golden and cooked through.
6. Serve warm with fresh berries and sugar-free syrup.

Tips & Notes

• Cook over medium-low heat — almond flour pancakes brown faster than wheat pancakes and can burn on high heat.
• Let the batter rest for a few minutes before cooking to help it firm up slightly.
• These freeze well; reheat in a toaster for a quick breakfast.

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