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3-Ingredient Almond Flour Pancakes Recipe
This 3-ingredient Almond Flour Pancake Recipe is made in a blender, packed with protein, and is gluten- and sugar-free!
Course Breakfast
Cuisine American
Keyword dairy free, gluten-free, paleo, spring, summer, vegan, vegetarian
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 4 people
Calories 332kcal
Add all the ingredients (except the strawberries and almond butter) in a or food processor. Blend it for about 15 seconds. If necessary, stop and scrape the sides of the blender bowl.
Heat a non-stick pan to medium heat and spray with non-stick cooking spray or brush the skillet with coconut oil.
Using a 1/4 measuring cup, scoop batter and pour into the pan.
Let cook for around 2 to 3 minutes per side or until the edges are firm.
Flip and cook another minute or two on the other side.
Repeat the step 4 again with the rest of the batter.
Top with almond butter and strawberry. Enjoy!
- Adapted from Fit Foodie Finds.
- Make sure you use almond flour and not almond meal.
- Once you see little bubbles forming on the pancake batter in your skillet, you'll know it's time to flip it.
- To store: You can store leftover pancakes in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat the pancakes in the microwave or toaster.
- To freeze: Flash freeze the cooled pancakes on a lined sheet pan before transferring them to a freezer-bag.
Serving: 1/4 | Calories: 332kcal | Carbohydrates: 16g | Protein: 14g | Fat: 25g | Fiber: 5g | Sugar: 5g