Almond Flour Pancakes
Almond flour pancakes are hearty and nutritious while still remaining fluffy on the inside. If you're looking for a low carb, gluten-free pancake, you've found it!
Ingredients
- 1 cup super-fine almond flour
- 1/2 tsp baking powder
- 1 tsp sugar (see note)
- 1/2 tsp cinnamon (optional)
- 1 egg, separated (see note)
- 1/2 cup milk (either dairy or non-dairy milk works)
- 1 tbsp butter, melted
- 1 tsp vanilla
Instructions
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In a large bowl, add the almond flour, baking powder, sugar, and cinnamon, and whisk to combine.
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Then add egg yolk, milk, butter, and vanilla to bowl and whisk to incorporate. Set aside.
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In a small bowl, beat the egg whites until medium-stiff peaks. Then add the whipped egg whites to the other ingredients, and gently fold to incorporate.
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Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. (NOTE: Do not attempt to make the pancakes larger than this! Otherwise they will not hold together when flipping.)
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Cook pancakes for approximately 2-5 mins per side, flipping when the edges look dry and slightly cooked.
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Serve hot with fresh berries and maple syrup, if desired.
Recipe Notes
- Sugar alternatives: instead of granulated sugar, try using coconut sugar, which has a lower glycemic index than regular sugar. Or substitute an equal amount of honey or maple syrup - just add it with your wet ingredients instead of the dry ingredients.
- Note on eggs: using one egg will result in a denser pancake, closer to a traditional all-purpose-flour pancake. However, I've also tested this recipe using two eggs, and the addition of the extra egg whites creates a thinner batter with a much spongier, souffled texture. Both are great options!
- Recipe yields approximately 6 medium-size pancakes, serving 3 people. If you use two eggs, as noted above, you will get approximately 8 medium-size thin pancakes.