Almond Flour Pancakes
Almond Flour Pancakes are the fluffiest grain free pancakes ever. They're hearty, nutritious and you'll never need an almond flour pancake mix again!
Ingredients
- 1/4 cup coconut oil
- 2/3 cup almond milk
- 4 large eggs
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup arrowroot starch
- 2 tablespoons coconut flour
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat a large non-stick griddle over medium heat.
- Melt the coconut oil in a large bowl. Whisk in the almond milk until incorporated, then add the eggs, coconut sugar and vanilla until well combined.
- Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
- Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
- Serve with maple syrup and fruit if desired. Enjoy!
Notes
- Leftover pancakes may be stored in an air tight container in the refrigerator for up to 3 days.
- If you don't have arrowroot starch or coconut flour on hand, you may omit them and add 1/4 cup more almond flour (total of 2 cups). The texture will be less fluffy and more dense, however.
- Customize your pancakes by adding blueberries, chocolate chips, citrus zest, flavored extracts or cinnamon.
- Make these almond flour pancakes keto by replacing the arrowroot starch with the same amount of almond flour and substituting the coconut sugar with a keto friendly sweetener.
Nutrition
Serving: 2g, Calories: 170kcal, Carbohydrates: 8g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 57mg, Sodium: 121mg, Fiber: 2g, Sugar: 4g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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