5gNET CARBSFluffy Almond Flour Pancakes
Tall, tender almond flour pancakes with a hint of vanilla, sweetened with monk fruit and ready in 20 minutes.
Ingredients
Dry
- 1 1/2 cups blanched almond flour
- 1 tbsp granulated monk fruit sweetener
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the pan
- 1 tsp butter for the griddle
Directions
- Whisk the almond flour, monk fruit, baking powder and salt in a medium bowl.
- In a second bowl, whisk the eggs, almond milk, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until no dry streaks remain. Let the batter rest 5 minutes so it thickens and the pancakes puff.
- Heat a large nonstick skillet or griddle over medium-low heat and brush with a little butter. Almond flour browns fast, so keep the heat gentle.
- Scoop a scant 1/4 cup of batter per pancake and spread it to about 4 inches across. You should get 8 pancakes.
- Cook 2 to 3 minutes, until the edges look set and a few bubbles pop on top, then flip carefully with a thin spatula.
- Cook 1 to 2 minutes more, until golden and springy in the center. Serve warm with berries or sugar-free syrup.
Nutrition per serving (2 pancakes)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 3g.
Know your label
Under FDA rules, sugar free means less than 0.5 g of sugars per reference amount and per labeled serving.
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Contains
tree nuts, eggs, dairy
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Inspired by Slender Kitchen. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/fluffy-almond-flour-pancakes/