Fluffy Almond Flour Pancakes
Fluffy almond flour pancakes that are naturally gluten-free and kid-approved. Packed with protein, perfect for healthy weekend mornings.
Pin Share Print Servings: 4
Calories: 310kcal
Cost: $5
Equipment
- 2 Large mixing bowls (One for dry, one for egg whites)
- 1 Electric mixer (To whip egg whites)
- 1 Non-stick griddle (Or skillet for even cooking)
- 1 ¼ cup measure (For equal pancake portions)
- 1 Rubber spatula (For folding egg whites into the batter)
Ingredients
- 1 ½ cups almond flour - finely ground, blanched almond flour
- 2 tablespoon tapioca starch - or arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar - or maple syrup
- 3 large eggs - separated
- ¾ cup almond milk - unsweetened
- 2 tablespoon melted butter - or coconut oil
- 1 teaspoon vanilla extract
- butter or oil - for greasing the griddle
Instructions
- In a bowl, whisk almond flour, tapioca starch, baking powder, salt, sugar.
- Make a well in center and set aside.
- Mix yolks with almond milk, butter, and vanilla.
- Pour into well and stir gently until combined.
- Whip egg whites to soft peaks.
- Fold whites gently into batter in 2 parts.
- Rest batter for 5 minutes.
- Heat griddle over medium-low, grease lightly.
- Pour ¼ cup batter per pancake, cook until bubbly.
- Flip and cook until golden.
Notes
We test everything in our cozy kitchen (with Sprout as the taste-tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting, try using your own ingredients in a nutrition calculator you trust.
Nutrition
Serving: 2pancakes | Calories: 310kcal (16%) | Carbohydrates: 10g (3%) | Protein: 11g (22%) | Fat: 26g (40%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 140mg (47%) | Sodium: 320mg (14%) | Potassium: 180mg (5%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 300IU (6%) | Calcium: 110mg (11%) | Iron: 1.5mg (8%)