These Almond Flour Pancakes are some of the best I’ve ever tasted, even when compared to traditional versions! They have an amazingly fluffy texture and an addictive flavor, using just 5 main ingredients.
In the event that you or somebody you know is following an extraordinary eating regimen, these almond flour hotcakes are an incredible informal breakfast alternative. They are made with low-carb almond flour and protein-rich eggs, however this formula isn’t Keto as composed as a result of the maple syrup. (It makes them taste astounding, which is the reason I incorporate it.)
For a lower-sugar formula, trade the maple syrup with a without sugar syrup. In the event that you endeavor overlooking the maple syrup all together, discard the salt, as well. The sweet and salt equilibrium each other out.Before you change the formula, make certain to check the remarks underneath, as numerous individuals have effectively explored different avenues regarding this!
I’m regularly asked which flour is the “awesome,” yet the appropriate response will fluctuate contingent upon your dietary necessities. I do lean toward utilizing almond flour over ordinary generally useful flour, since almond flour is insignificantly prepared (it’s simply ground whitened almonds!), low in carbs, and high in fiber and solid fats.The just drawback to almond flour is that it’s high in calories and can be not difficult to over-devour. In this way, remember that these almond flour flapjacks are very filling!
These Almond Flour Pancakes are my favorite gluten-free recipe! They are low-carb, keto-friendly, and easy to make with just 5 main 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.