Description
A delicious almond flour pancake recipe that serves as a solid substitute for the real thing.
Ingredients
Units
Scale
- 1 cup almond flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons Truvia or another sweetener
- 1 teaspoon vanilla extract
- 1 tablespoons avocado oil (sub olive oil)
- 1/2 cup unsweetened oat milk
- 1–2 tablespoons water (if you need to thin the consistency)
- 2 eggs
- Nonstick cooking spray
Optional
Instructions
- In a bowl, put in your almond flour, baking powder and pinch of salt. Mix the dry ingredients.
- Then, add in your vanilla extract, avocado oil, oat milk, eggs and water.
- Stir all of the ingredients together until the batter is incorporated.
- Heat the pan until your oil is bubbling (not smoking) on medium-low heat (I used a level 3 on my gas stove).
- Scoop your batter 1/4 cup at a time onto your skillet/griddle. Cook in your skillet for 4-6 minutes, or until the bottoms look golden brown and the sides become firm enough to lift the pancake. Flip and cook the other side until the pancake is cooked all the way through.
- Top with your favorite pancake toppings and enjoy!
Notes
- This batter is on the thinner side.
- I use avocado oil in this recipe, but feel free to use any neutral oil that you like.
- You CANNOT sub coconut flour in this recipe. Coconut flour is a special beast for pancakes and will soak up too much moisture.
- Sometimes using two spatulas can be helpful in flipping these, since they’re a bit more delicate than regular pancakes.
- Low and slow is the name of the game with these. Have patience, and they’ll set up!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2.1g
- Sodium: 52.6mg
- Fat: 11.6g
- Saturated Fat: 1.3 g
- Carbohydrates: 9.7g
- Fiber: 1.4g
- Protein: 7.5g
- Cholesterol: 93mg
