Super easy almond flour pancakes are packed with nutrition and can be made keto, vegan, and boosted with protein. I use my blender for a fast breakfast!
Prep Time:5 mins
Cook Time:4 mins
Total Time:9 mins
1/4 cup coconut milk (or your choice of milk)
1 Tbsp honey (or maple syrup)
1 tsp vanilla (optional)
1/4 tsp apple cider vinegar
1 1/2 cups almond flour
2 Tbsp tapioca flour OR oat flour
1/2 tsp baking soda
1/4 tsp salt
coconut oil or butter, for cooking
Preheat your griddle or cast iron skillet to medium low.
In a blender, combine eggs, milk, honey, vanilla and vinegar. Process on low until everything is well combined.
Add the remaining dry ingredients – flours, baking soda and salt – and process on high until you have a thick batter, about 30 seconds.
When your skillet is hot, add 1 tsp of fat and swirl to coat the pan. Add 2 tablespoons of batter to the skillet and using either a cookie scoop or the back of a spoon, gently spread the batter into a 3″ circle.
Let the pancake cook for about 1-2 minutes, or until it’s golden brown. Carefully flip over and let the second side cook until it’s also golden brown, 1-3 minutes.
Repeat with the remaining batter.
These easy almond flour pancakes are best hot off the griddle, but they store well covered in the fridge and they freeze well too.