Almond Flour Pancakes

This thicker, heartier keto version of pancakes will fill you up quickly, and they take sugar-free maple syrup very well. The baking soda and sparkling water allow the almond flour to puff up, creating a less dense and more palatable cake. Add a pat of Cinnamon Butter or your favorite berries for a tasty, fibrous breakfast.

Almond Flour Pancakes

Servings

3

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1 cup almond flour

  • 1 tablespoon stevia, or other sugar substitute

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 2 eggs

  • ⅛ cup heavy (whipping) cream

  • ⅛ cup sparkling water

  • ½ teaspoon pure vanilla extract

  • 2 tablespoons coconut oil, melted

  • Cooking spray for griddle

Directions

  • Preheat a griddle over medium-high heat.
  • In a large bowl, mix together the almond flour, stevia, salt, and baking powder.
  • Create a small well in the center of the dry ingredients. Add the eggs, heavy cream, sparkling water, vanilla, and coconut oil. Mix together thoroughly.
  • Spray the griddle with cooking spray. Pour the batter onto the griddle in desired amounts. Cook the pancakes for 2 to 3 minutes, until you see little bubbles, then flip. Cook for an additional 1 to 2 minutes.
  • Remove the pancakes from the griddle when done. Repeat with the remaining batter.

Nutrition Facts (per serving of 4:1)

  • Calories 383
  • Total Fat 34
  • Protein 3.8G
  • Total Carbohydrate 7.9G
  • Dietary Fiber: 4G
Louise Written by: