Almond flour pancakes
Small pancakes made from almond flour and eggs. No wheat flour.
- Hands-on
- 12 min
- Total time
19 min, show breakdown
- Prep 5 min
- Cook 10 min
- Clean up 4 min
- Pans
- 1
- Ingredients
- 7
- Cost/serving
- $2.38
Per serving
- Calories
- 542
- Protein
- 26 g
- Fiber
- 8 g
- Net carbs
- 8.3 g
- Fat
- 44 g
High in (% Daily Value per serving): Vitamin E 98%, Riboflavin (B2) 71%, Selenium 61%, Vitamin B12 44%, Magnesium 39%, Zinc 29%, Calcium 23%, Vitamin A 23%, Iron 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, soy-free.
Ingredients for 1
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
½ cup almond flour, blanched (56 g)
Same amount as: 120 mL.
2 large eggs (100 g)
Same amount as: about 2 medium, about 2 jumbo.
2 tbsp milk, 2% (30 g)
Same amount as: 30 mL.
¼ tsp baking powder (1.1 g)
Same amount as: 1 mL.
¼ tsp vanilla extract (1.1 g)
Same amount as: 1 mL.
1 tsp butter (4.7 g)
Same amount as: 5 mL, about ⅛ stick.
¼ cup raspberries, fresh or frozen (31 g), to serve
Same amount as: 60 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. Cook 3–4 pancakes at a time in a 26 cm pan. Keep cooked ones warm on a plate under a clean towel.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (224 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 542 | ||
| Total fat | 44 g | 57% | |
| Saturated fat | 7.9 g | 40% | |
| Cholesterol | 385 mg | 128% | |
| Sodium | 464 mg | 20% | |
| Total carbohydrate | 16 g | 6% | |
| Dietary fiber | 8 g | 29% | |
| Total sugars | 5.3 g | ||
| Net carbs† | 8.3 g | ||
| Protein | 26 g | 52% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 297 mg | 23% | |
| Iron | 4 mg | 22% | |
| Potassium | 610 mg | 13% | |
| Vitamin A | 209 mcg | 23% | |
| Vitamin C | 8.1 mg | 9% | |
| Vitamin E | 15 mg | 98% | |
| Vitamin K | 3.1 mcg | 3% | |
| Thiamin (B1) | 0.12 mg | 10% | |
| Riboflavin (B2) | 0.92 mg | 71% | |
| Niacin (B3) | 2.2 mg | 14% | |
| Vitamin B6 | 0.27 mg | 16% | |
| Folate | 77 mcg | 19% | |
| Vitamin B12 | 1.1 mcg | 44% | |
| Magnesium | 163 mg | 39% | |
| Zinc | 3.2 mg | 29% | |
| Selenium | 34 mcg | 61% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
In a bowl, beat the eggs, milk and vanilla with a fork.
Add the almond flour, baking powder and salt. Stir until smooth. Rest 2 minutes.
Done looks like: Thick batter that slowly drops off the spoon. Heat the pan on medium-low with the butter until it melts.
Drop 2 tablespoons of batter per pancake. Spread each to about 8 cm (3 in) wide. Cook 2–3 minutes.
Done looks like: Small bubbles on top and dry, matte edges. Golden underneath. Flip and cook 1–2 minutes more. Serve with the raspberries.
Done looks like: Both sides golden. The middle springs back when pressed.
Equipment
Non-stick frying pan, 26 cm (10 in) $20–45
What to look for
- Flat, heavy base that does not wobble on the stove
- Oven-safe handle is a bonus, not required
- Works on your stove type (induction needs a magnetic base)
Skip: Sets of 10 pieces. You will use two of them.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Burnt outside, raw inside | Almond flour browns fast. Heat too high. | Keep the heat at medium-low. Turn it down if the first side browns in under 2 minutes. |
| Pancake breaks when flipped | Too large, or flipped too early. | Keep them small. Wait until the edges look dry before flipping. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 12 min, total 19 min. | 542 kcal 26 g protein 8 g fiber 8.3 g net carbs 44 g fat |
| Dairy-free | Almond milk instead of milk, coconut oil instead of butter. Hands-on 12 min, total 19 min. | 538 kcal 25 g protein 8.1 g fiber 7 g net carbs 45 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook through until the middle springs back and no wet batter remains.