These almond flour pancakes are grain free, gluten free and keto friendly.
Prep Time:10 minutes
Cook Time:6 minutes
Total Time:16 minutes
Yield:21 pancakes 1x
3 cups almond flour
1 tablespoon ground flaxseeds
3/4 teaspoon sea salt
3/4 teaspoon baking soda
4 large eggs (or 3 duck eggs)
1 1/4 cup milk, unsweetened almond milk or light coconut milk
2 tablespoon melted butter or coconut oil, or extra light olive oil
In a medium bowl, whisk together the almond flour, ground flaxseed, salt and baking soda.
In a large bowl, whisk the eggs. Add the milk and butter and whisk thoroughly.
Gradually whisk the flour mixture into the egg mixture until blended. Add additional milk as needed until consistency is similar to conventional pancake batter.
Lightly butter or oil a large skillet and heat over medium heat. Spread 1/4 cup batter per pancake on the skillet. Cook for around 3 minutes, or until edges are set and bubbles start to form. Flip and cook for around 3 minutes more, until lightly browned. Repeat until all batter is cooked.
Almond flour pancakes can be a little more delicate than wheat flour pancakes. Make sure to use plenty of butter or oil on your skillet or griddle (coconut oil and bacon grease work well, too), and gently work your spatula under the pancake.
Batter may also be used to make almond flour waffles. Our big round waffle iron takes around 5 minutes per waffle.