Low-carb Almond Flour Pancakes

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.

Course Breakfast

Cuisine American

Keyword Almond Flour, breakfast, gluten-free, Low-carb Pancakes, Pancake

Prep Time 5

Cook Time 25

Total Time 30

Servings pancakes

Calories 222kcal

Author Olivia Ribas

Ingredients

2 large eggs
2 tablespoons almond milk
4 tablespoon peanut butter
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons Natural Sweetener
Cooking spray

US Customary - Metric

Instructions

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!

Notes

Once you see little bubbles forming on the pancake batter in your skillet, you'll know it's time to flip it.
If you do not have a blender, you can whisk together the pancake batter.
Feel free to use any type of milk if you do not have almond milk.
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.

Nutrition