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.