Nutty & Low-Carb: Almond Flour Pancakes for a Gluten-Free Delight.

Looking for a pancake recipe that’s low in carbs, gluten-free, and full of rich, nutty flavor? These almond flour pancakes are your answer!  

Made with almond flour instead of traditional wheat flour, they’re not only perfect for those following a gluten-free or low-carb diet, but they also offer a deliciously nutty twist on the classic pancake.  

Ingredients: – 1 cup almond flour – 2 large egg – 1/4 cup unsweetened almond milk (or any milk of your choice) – 1 tsp vanilla extract

– 1 tsp baking powder – A pinch of salt – 1 tbsp sweetener of choice (e.g., stevia, erythritol, or maple syrup) – 1 tbsp coconut oil or butter (for cooking) – Optional toppings: fresh berries, sugar-free syrup, or whipped cream

In a medium bowl, whisk together the eggs, almond milk, vanilla extract, and sweetener. Make sure the eggs are well-beaten to help the pancakes rise and become fluffy. 

In a separate bowl, combine the almond flour, baking powder, and salt. Stir until all dry ingredients are well-mixed. Slowly add the dry ingredients into the wet mixture, stirring until you get a smooth batter.  

Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter. Pour small scoops of batter onto the pan, forming pancake shapes. 

Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter. 

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