Almond Flour Pancakes

I usually like a shake in the morning since I can add my vitamins and collagen to it and be ready to go out the door off to work. On days that I am not working, I love a late breakfast and something I can actually sit down for and really enjoy. These pancakes I just tried for the first time this morning and because the recipe was so good, I wanted to share right away. If you are not that into sweet breakfasts, reduce the erythritol by 1 tablespoon, but for me they hit the spot just how the recipe written.


  • 1 cup blanched almond flour
  • 2 tbsp erythritol (use coconut sugar for Paleo)
  • 1 tsp (gluten free) baking powder
  • 1/8 teaspoon sea salt (I use Himalayan salt)
  • 2 large eggs
  • 1/3 cup unsweetened almond milk (I use cashew, but you can also use coconut or a nut blend milk)
  • 2 tablespoons avocado oil (and more for frying)
  • 1 teaspoon vanilla extract


  1. Mix all ingredients in a medium bowl. (Tip: I always whisk the eggs in a separate bowl before I add them, it makes mixing easier).
  2. Preheat an oiled pan on medium low heat.
  3. Slowly poor 1/8 cup of your pancake mixture in the pan. For a medium pan I made 2 pancakes at a time to allow space and easy flipping.
  4. Cover the pan and let cook for 2 minutes, or until bubbles form on the surface.
  5. Flip, and cook for about another 1 minute, uncovered.
  6. Repeat with the remaining mix. (I managed to make 9 pancakes from one batch).

Stats per serving (3 pancakes)

Calories: 261

Fat: 23 g

Protein: 9 g

Total carbs: 6 g

Net carbs: 4 g

Fiber: 2 g

Sugar: 1 g


Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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