Almond Flour Pancakes
These Almond Flour Pancakes are so easy to make! All you need is a blender and a griddle. They’re packed with lemony flavor, perfect texture, and are moist and fluffy.
Servings: 6 pancakes
Equipment
Ingredients
- 2 tablespoons lemon juice
- 2 large eggs
- 2 ounces cream cheese, room temperature, cut in 2 cubes
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ to 1 teaspoon sweetener, I use Truvia
- 1 teaspoon poppy seeds
- fruit, for garnish, optional
- Low carb/Keto Maple Syrup, for topping
Instructions
- In a blender, add lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds; blend for several seconds, or just until combined. Batter should resemble that of a normal pancake-batter.
- Set batter aside for 3 to 4 minutes.
- Heat up a griddle pan over medium heat.
- For each pancake, pour a ¼ cup of batter onto the heated griddle pan; cook until bubbles start to form on top.
- Flip the pancakes over and continue to cook for a minute or until browned on both sides.
- Remove pancakes from pan.
- Garnish with fruit and serve with maple syrup.
Notes
- Blender: Use a blender for the batter; it ensures almond flour results in light, fluffy pancakes.
- No griddle? Use a skillet. Lightly oil with vegetable oil after each pancake. Avoid using regular butter, but clarified butter is fine.
- Don't swap coconut flour for almond flour directly; they have different liquid requirements!
- Almond flour is not the same as almond meal. The latter isn't suitable for pancakes.
- Flip the pancakes gently to maintain fluffiness.
Nutrition
Calories: 110kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 52mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
