Description
A delicious and healthy breakfast option made with almond flour, perfect for those who are gluten-sensitive or following a low-carb diet.
Ingredients
- Almond flour: 1 cup (about 100 grams)
- Eggs: 2 large eggs
- Milk: 1/2 cup (about 120 ml)
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: A pinch
- Cinnamon or nutmeg: 1 teaspoon (optional)
- Sweeteners: 1 tablespoon of honey or maple syrup (optional)
- Fruits: Chopped bananas, blueberries, or diced apples (optional)
- Nuts: Chopped walnuts or pecans (optional)
Instructions
- Gather your ingredients.
- Mix dry ingredients: almond flour, baking powder, and salt.
- Combine wet ingredients: beat eggs, then add milk and vanilla extract.
- Blend the mixtures: combine wet and dry ingredients gently.
- Cook the pancakes: pour batter onto a heated skillet and cook until bubbles form.
- Serve and enjoy: flip pancakes, cook until golden brown, and serve warm.
Notes
- Avoid overmixing the batter for fluffy pancakes.
- Ensure the skillet is at the right temperature to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: almond flour pancakes, gluten-free pancakes, healthy breakfast, low-carb pancakes