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Fluffy Almond Flour Pancakes

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Make light and fluffy gluten-free pancakes using almond flour. This recipe is quick to prepare and suitable for low-carb diets.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon sweetener (optional, for keto/low-carb)

Instructions

  1. Combine almond flour, baking powder, and salt in a medium bowl.
  2. In a separate bowl, whisk the egg yolks, milk, melted butter or oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  4. In a clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the stiff egg whites into the batter in two additions. This step creates fluffiness.
  6. Heat a lightly oiled griddle or non-stick pan over medium heat.
  7. Pour 1/4 cup of batter per pancake onto the hot surface.
  8. Cook for 3 to 4 minutes per side, until golden brown and set in the center.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • Use a low-carb sweetener like erythritol if you are following a keto diet.
  • If you need dairy-free pancakes, use coconut oil and unsweetened almond or coconut milk.
  • Adjust cooking time based on your stove heat; lower heat prevents burning before the center cooks.

Nutrition

Find it online: https://tastytribune.com/almond-flour-pancakes-fluffy-easy-keto/