Sugar-Free Almond Flour Pancakes
Fluffy, golden, and completely sugar-free, these Almond Flour Pancakes are the perfect breakfast option for those embracing a low-carb or gluten-free lifestyle. Made with nutrient-rich almond flour and naturally sweetened with your favorite sugar substitute, these pancakes are light yet satisfying, with a subtle nutty flavor that pairs beautifully with toppings like fresh berries or sugar-free syrup. Quick to whip up in just 25 minutes (including cooking time!), this recipe uses unsweetened almond milk, eggs, and a touch of vanilla extract to create a smooth, rich batter that cooks to perfection in a skillet greased with coconut oil. Whether you're following a keto diet, avoiding refined sugars, or simply craving a healthier twist on a classic morning staple, these pancakes will delight your taste buds while fitting seamlessly into your nutritious meal plan.
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Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 2 tablespoons Sugar substitute (like erythritol or stevia)
Directions
Step 1
In a mixing bowl, combine almond flour, baking powder, salt, and sugar substitute. Stir to blend the dry ingredients thoroughly.
Step 2
In another bowl, whisk together almond milk, eggs, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the bowl with dry ingredients, mixing until a smooth batter is formed. If the batter is too thick, add a bit more almond milk, a tablespoon at a time, until desired consistency is reached.
Step 4
Heat a non-stick skillet or griddle over medium heat and add coconut oil to lightly coat the surface.
Step 5
Pour 1/4 cup of batter onto the skillet for each pancake, spreading the batter out slightly with a spoon to form an even circle.
Step 6
Cook the pancakes for about 2-3 minutes on one side until bubbles form on top and the edges start to look set. Flip and cook the other side for an additional 2 minutes until golden brown.
Step 7
Remove pancakes from the skillet and place them on a warm plate. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Step 8
Serve the pancakes warm with your choice of toppings such as fresh berries, sugar-free syrup, or a dollop of yogurt.
Nutrition Facts
| Serving size | (417.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 989.1 |
| Total Fat 87.6g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 372mg | 0% |
| Sodium 1291.2mg | 0% |
| Total Carbohydrate 25.1g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 4.3g | |
| Protein 34.3g | 0% |
| Vitamin D 147.9IU | 0% |
| Calcium 579.2mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 211.1mg | 0% |
Source of Calories