This 3-ingredient Almond Flour Pancake Recipe is made in a blender, packed with protein, and is gluten- and sugar-free!
Add all the ingredients (except the strawberries and almond butter) in a blender
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!
dairy free, gluten-free, paleo, spring, summer, vegan, vegetarian
Nutrition InformationAmount per serving (1/10) — Calories: 110, Fat: 7.8g, Saturated Fat: 0.9g, Cholesterol: 49mg, Sodium: 21mg, Carbohydrates: 5.2g, Fiber: 1.6g, Sugar: 2g, Protein: 4.4g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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