Almond Flour Pancakes

Name: Almond Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup blanched almond flour; 2 large eggs; 2 tablespoons maple syrup ((use sugar-free syrup for keto)); 2 tablespoons olive oil ((or any other liquid oil)); 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 1 to 2 tablespoons almond milk or water ((as needed, to thin the batter))

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Cost: $6.91 /serving

Author : Megan Gilmore

almond flour pancakes

Ingredients

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1 cup blanched almond flour2 large eggs2 tablespoons maple syrup ((use sugar-free syrup for keto))2 tablespoons olive oil ((or any other liquid oil))1 teaspoon baking powder1 teaspoon vanilla extract1/4 teaspoon fine sea salt1 to 2 tablespoons almond milk or water ((as needed, to thin the batter))

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Instructions

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Step 1

Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1 to 2 tablespoons of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.

Step 2

Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula or the back of a spoon to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick.

Step 3

Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes.

Step 4

Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.

Step 5

Prepare the batter as directed above, but instead of using the stove preheat the oven to 350ºF and line a large baking sheet with parchment paper.

Step 6

Pour the prepared batter by a scant 1/4 cup onto the lined baking sheet, and use a spoon or spatula to spread the batter into a round pancake shape until it's 1/4-inch thick. Leave about 1-inch between each pancake, and repeat with the remaining batter until you have roughly 6 pancakes on the pan.

Step 7

Bake at 350ºF for 10 minutes. The pancakes should puff up, and you don't need to flip them, as long as they look like they are thoroughly cooked through. I like to flip them over for serving, so the browned side is on top. Serve warm, with your favorite pancake toppings.