Almond Flour Pancakes (Keto, Gluten-Free)
Servings: 6 people
Light and fluffy gluten-free pancakes made from finely ground almonds. These low-carb pancakes are perfect served with butter and sugar-free maple flavored syrup.
Mix ingredients together in a blender or bowl with electric mixer. Allow to sit for a few minutes to allow baking soda to activate.
Heat griddle or pan over medium high heat (about 325-350°F. Pour batter onto hot griddle.
Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.
Makes about 24 small silver dollar size. Larger size can be made if desired.
Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.
Watch me make this recipe on YouTube!
Serving: 4small pancakes | Calories: 335 | Carbohydrates: 8g | Protein: 12g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 419mg | Potassium: 40mg | Fiber: 4g | Sugar: 1g | Vitamin A: 158IU | Calcium: 95mg | Iron: 2mg
[serving_size] => 4
[calories] => 335
[carbohydrates] => 8
[protein] => 12
[fat] => 31
[saturated_fat] => 3
[cholesterol] => 109
[sodium] => 419
[potassium] => 40
[fiber] => 4
[sugar] => 1
[vitamin_a] => 158
[calcium] => 95
[iron] => 2
[serving_unit] => small pancakes
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