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

Cook Time 5

Total Time 10

Servings 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.