5
(1)

These Fluffy Almond Flour Pancakes, have the same texture as the flour laden pancakes that most of us grew up with. They taste great, are easy to make, and every bite is a mouthful of happiness!

Yield: 15 pancakes

Serving size: 3 pancakes

Ingredients:

2 cups almond meal/flour
1 tsp baking soda
1 pinch of sea salt
1 dash of ground cinnamon
2 large eggs
2 large egg whites
3/4 tsp pure vanilla extract
approx. 1/2 cup water
1-2 tsp of extra virgin coconut oil, or grass fed butter

Directions: 

  1. In a medium bowl, use a whisk to combine the dry ingredients.
  2. In a separate bowl, use a whisk to combine the eggs and the vanilla.
  3. Stir the dry ingredients into the egg mixture, and stir in enough water to make the batter the same consistency as regular pancake batter.
  4. Heat your non-stick pan or griddle to about 350° F.
  5. Place your oil in the pan to melt, and coat the surface.
  6. Pour large spoonfuls of pancake batter onto the griddle.
  7. Cook until edges are dry and bubbles appear on the tops. Flip the pancakes over, and cook until cooked through and golden on both sides.

Happy breakfast!

5 Net Carbs Per Serving
Print Friendly, PDF & Email

How did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.