Pancakes with Almond Flour (grain free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/3 cup Buttermilk, 4 large Egg, fresh, whole, raw 1/2 tsp Salt 1 tsp Vanilla Extract 4 tsp Coconut Oil 1/2 tsp Baking Powder 1/2 tsp Baking Soda 2 cups Almond Flour 2 tsp. Maple Syrup
If the eggs are straight from the fridge, set them in some warm water to warm up.
In a medium to large bowl, mix the almond flour, baking soda, baking powder.
In a deep bowl or large glass measuring cup put the buttermilk, eggs, melted coconut oil, maple syrup, and vanilla. Mix well using a fork, whisk, or immersion blender. Pour into the dry ingredients and mix well. If batter seems too thick stir in a little water (maybe a tablespoon or so).
Spoon out 3 to 4 inch pancakes on a hot greased griddle. When a little dry around the edges, and golden on the bottom, flip and fry the other side.
Serve with maple syrup, fruit, or preserves. You can add butter, but I think these have enough fat in the recipe as it is!
Serving Size: Makes 10 pancakes (3 to 4 inch size). Each serving is 2 pancakes.
In a medium to large bowl, mix the almond flour, baking soda, baking powder.
In a deep bowl or large glass measuring cup put the buttermilk, eggs, melted coconut oil, maple syrup, and vanilla. Mix well using a fork, whisk, or immersion blender. Pour into the dry ingredients and mix well. If batter seems too thick stir in a little water (maybe a tablespoon or so).
Spoon out 3 to 4 inch pancakes on a hot greased griddle. When a little dry around the edges, and golden on the bottom, flip and fry the other side.
Serve with maple syrup, fruit, or preserves. You can add butter, but I think these have enough fat in the recipe as it is!
Serving Size: Makes 10 pancakes (3 to 4 inch size). Each serving is 2 pancakes.
Nutritional Info Amount Per Serving
- Calories: 360.8
- Total Fat: 30.0 g
- Cholesterol: 149.4 mg
- Sodium: 481.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.8 g
- Protein: 15.2 g
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