These fluffy almond flour pancakes taste delicious! Light and fluffy as well as lower carb, protein packed and gluten free. They can also be made dairy free by subbing the butter for coconut oil, ghee or any other non-dairy alternative.
I have problems with regulating my blood sugar, It seems like I always have, it is just a part of my genetics. So I really enjoy these pancakes because I can still eat them, they feel indulgent and still feel good afterwards. I love them with a little berry compote on top or some sugar free syrup or almond butter.
What you need to make fluffy almond flour pancakes:
Serves 3-4 people
- 4 egg whites
- 1 teaspoon lemon juice
- 1 1/2 cups almond flour
- 1 tablespoon lemon zest
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon arrowroot powder or corn starch
- 1 egg yolk
- 1 tablespoon butter
- 1 1/4 cups almond milk or milk of choice
- 1 teaspoon vanilla
Instructions
- Whip egg whites with lemon juice until fluffy and set aside.
- In a bowl, add almond flour, lemon zest, sugar, baking powder, arrowroot powder or corn starch. Sift ingredients together.
- Add egg yolk, butter, milk of choice and vanilla and stir until well mixed.
- Gently fold in the egg whites and stir until just mixed, don’t over mix.
- Gently pour batter onto a greased and heated griddle and cook until the one side is golden brown, make sure it is cooked enough or it will be messy to flip.
- Gently flip over and cook on the other side, to cook the sides, place a pan or bowl over pancakes while cooking so the heat helps cook the sides of the pancakes.
- Serve with favorite topping and enjoy!
Here are a few other lower carb breakfast treats you might be interested in:
Lower Carb Pumpkin Muffins RECIPE HERE
Lower Carb Orange Almond Scones RECIPE HERE
Low Carb Blueberry Muffins RECIPE HERE
Fluffy Almond Flour Pancakes
Lower carb and protein packed pancakes!
Servings 4 people
Ingredients
- 4 egg whites
- 1 teaspoon lemon juice
- 1 1/2 cups almond flour
- 1 tablespoon lemon zest
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon arrowroot powder or corn starch
- 1 egg yolk
- 1 tablespoon butter
- 1 1/4 cups almond milk or milk of choice
- 1 teaspoon vanilla
Instructions
- Whip egg whites with lemon juice until fluffy and set aside.
- In a bowl, add almond flour, lemon zest, sugar, baking powder, arrowroot powder or corn starch. Sift ingredients together.
- Add egg yolk, butter, milk of choice and vanilla and stir until well mixed.
- Gently fold in the egg whites and stir until just mixed, don't over mix.
- Gently pour batter onto a greased and heated griddle and cook until the one side is golden brown, make sure it is cooked enough or it will be messy to flip.
- Gently flip over and cook on the other side, to cook the sides, place a pan or bowl over pancakes while cooking so the heat helps cook the sides of the pancakes.
- Serve with favorite topping and enjoy!