Pancakes that don't taste like cardboard health food — fluffy, lightly golden, and neutral enough to take butter or berries well.

Almond flour replaces white flour without leaving a grainy texture, as long as you let the batter rest.

Ingredients

  • 1½ cups almond flour
  • 3 eggs
  • ¼ cup almond milk
  • 1 tbsp erythritol (or monkfruit)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Butter for cooking

Steps

  • Mix all the dry ingredients.
  • Add the eggs, milk, and vanilla, whisk together.
  • Let the batter rest 5 minutes.
  • Cook over medium-low heat, 2-3 minutes per side.
  • Serve warm with butter.
Per serving1/2 recipe
Fat24 g
Protein14 g
Net carbs5 g
Calories292 kcal

Our tips

The batter thickens as it sits — add a splash of almond milk if it gets too thick before your last pancake. Monkfruit swaps in for the erythritol at a 1:1 ratio. Stevia works too, but its taste can be more bitter depending on the brand.