Almond pancakes

Almond pancakes made with almond flour and eggs. Looking for quick pan desserts that keep the carbs very low? You’ve come to the right place.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 26 g
• Carbs: 4 g

Ingredients

• 50g almond flour
• 2 organic eggs
• 50ml almond milk
• 1 tsp coconut oil

Method

You’ll need: frying pan · mixing bowl · spatula · whisk

1. Whisk the eggs thoroughly with the almond milk in a small bowl.
2. Slowly stir in the almond flour with a whisk until the batter is smooth and lump-free.
3. Heat the coconut oil in a non-stick frying pan over a medium heat.
4. Add the batter to the pan a tablespoon at a time and fry the pancakes for 2 min per side, until golden brown.
5. Only flip them once bubbles form on top, and serve warm.

Good to know

Pancakes don't have to be carb bombs. Almond flour stands in for regular wheat flour really well and makes them nutty and soft.

Swaps

Almond milk → cow's milk (changes the macronutrients minimally, but works exactly the same in the batter).

Cooking tips

Keto batters burn more easily than wheat batters. Keep the heat in the pan low and take your time frying.

Storage

Keep leftover pancakes in the fridge and simply pop them in the toaster for a moment the next day.

Allergens

Contains egg and tree nuts. Completely lactose-free and gluten-free.

Frequently asked questions

How long do almond pancakes keep in the fridge?

Keep leftover pancakes in the fridge and simply pop them in the toaster for a moment the next day.

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