Almond Flour Pancakes

Description

Almond Flour Pancakes are a nutritious and delicious alternative to traditional pancakes. Made with gluten-free almond flour, these pancakes are not only low in carbs but also rich in protein and fiber. They're perfect for a healthy breakfast or a satisfying brunch, offering a light, fluffy texture and a naturally sweet, nutty flavor.

Ingredients

• 1 cup almond flour (4 oz or 112g)
• 2 large eggs (3.5 oz or 100g)
• 1/3 cup unsweetened almond milk (2.7 oz or 80ml)
• 1 tablespoon granulated erythritol or another sweetener (0.5 oz or 14g)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract (0.1 oz or 3ml)
• Pinch of salt
• Butter or coconut oil, for cooking

Instructions

1. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
2. In another bowl, whisk together the eggs, almond milk, and vanilla extract until well blended.
3. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
4. Heat a skillet over medium heat and grease with a small amount of butter or coconut oil. Pour 1/4 cup of batter for each pancake onto the hot skillet.
5. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 1-2 minutes on the other side until golden brown.
6. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
7. Serve the pancakes hot with your favorite sugar-free syrup or fresh berries.

Nutritional Information

Per Serving (2 pancakes):
Calories: 148
Protein: 6g
Carbohydrates: 5g
Fat: 12g
Fiber: 3g
Sugar: 1g

Health Benefits

These Almond Flour Pancakes are an excellent choice for anyone looking to maintain a healthy diet. Almond flour is a great source of Vitamin E and magnesium, which are essential for heart health. The high protein and fiber content help to keep you feeling full longer, supporting weight management and digestive health. Additionally, using a sugar-free sweetener makes this dish a perfect option for those monitoring their sugar intake.