Almond Flour Pancakes (Gluten, Grain, Dairy & Sugar Free, Low Carb)
These tender and delicous almond pancakes are perfect to make for breakfast or brunch
Servings 14 small
Ingredients
- 2 1/2 dl Almond flour
- 4 Eggs
- 2-3 tbsp Almond milk
- 5-8 drops Vanilla stevia drops
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1-2 tbsp Stevia granular sugar (optional, if you prefer sweeter pancakes)
- Coconut oil, to fry
Instructions
- Preheat one big (or two big pans to finish the frying quicker) nonstick pan over medium heat with some coconut oil.
- Preheat the oven to 80 degrees Celcius (optional). To keep the pancakes warm once fried.
- Add almond flour, eggs, stevia vanilla drops, baking powder, salt, almond milk and stevia granular sugar (if using) to a bowl and mix until you have a smooth batter. The batter will be a little thicker than usual pancake batter. If really needed then thin with another tablespoon of almond milk, but the batter should be quite thick.
- Add about 3-4 tablespoons to the pan and spread the batter into round pancakes using a spoon or spatula. You can fry 2-3 pancakes in each pan, but adding more than that might make it hard to flip them.
- Fry the pancakes for approximately 2-3 minutes, until they start to get golden brown and start to set. Then flip and fry for another 2-3 minutes on the other side.
- Repeat with the remaining batter.
- Serve with desired topping.