Almond flour pancakes that are filling.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ cup almond flour
- 3 large eggs
- ¼ cup milk, or more as needed
- 2 tablespoons coconut flour
- 1 tablespoon white sugar, or more to taste
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 tablespoon vegetable oil, or as needed
- 1 ½ tablespoons coconut butter, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon milk, or as needed
Instructions
- Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
- Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 164 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
These were very interesting. I recently started a low carb diet so these were perfect to try. My only tweak was almond milk in place of milk. The taste was pretty good. I used fine almond flour as the recipe didn’t state which type. The glaze, I’m not sure what I did wrong but it did not mix properly and did not taste good. I guess we are used to a sweeter glaze. I will definitely do the pancakes again with a few tweaks and maybe try them with sugar free syrup instead.
Love these pancakes!