These easy Low-carb Almond Flour Pancakes are great breakfast alternative to the traditional ones. They’re delicious and easy to make and you will quickly whip them up in the blender and cook.
Add all the ingredients in a blender.
Blend it for about 15 seconds. If necessary, stop few times and scrape the sides of the blender bowl and make sure all the ingredients are well combined.
Heat a non-stick pan to medium-low heat and spray with cooking spray.
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 -6 again with the rest of the batter.
Top with your favorite toppings (sugar-free syrup and blueberries are great) and enjoy!
Almond Flour, breakfast, gluten-free, Low-carb Pancakes, Pancake
Nutrition InformationAmount per serving (1/5) — Calories: 222, Fat: 15g, Saturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 74mg, Sodium: 105mg, Potassium: 31mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 3g, Protein: 11g
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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