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Fluffy Almond Flour Pancakes | Gluten-Free, Low-Carb



Here’s a fluffy pancake recipe that ’s super easy to make, it’s gluten-free, grain-free, starch-free, dairy-free, and can easily be made low-carb/keto too! (We used allulose for ours).


Here we cook them as heart shaped pancakes using a cookie cutter since tomorrow is Mother’s Day. But feel free to make them as regular pancakes too.


🥞 Ingredients:

  • 1 cup almond flour

  • 2 tbsp granulated sweetener of choice (I used allulose here)

  • 1 tsp baking powder

  • 1/4 tsp sea salt

  • 2 eggs

  • 1/4 cup water/milk of choice (add a splash more if you like your batter thinner)

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla



⬇️ Recipe:

  1. Combine all your ingredients and whisk until well combined

  2. Preheat a griddle/skillet, and grease if required

  3. If you are using a cookie cutter, grease it well

  4. Scoop your batter - if you’re making shaped pancakes, use a spoon, etc to get the batter to the edges if needed. Some of ours needed help, while the one I recorded did not.

  5. Let the first side cook 3-5 minutes, then carefully flip (be careful, the cookie cutter gets hot!)

  6. If needed, press the pancake down gently after flipping (sometimes ours stuck in the cookie cutter after flipping and needed to be gently pressed down to get it to touch the cooking surface again)

  7. Let second side cook 3-5 more minutes

  8. Gently remove cookie cutter if using

  9. Then repeat with remaining batter

  10. Enjoy!!


Want to watch the process? We have a short video here: https://youtu.be/BHiBjijPI3Q?si=ea0FvToVUcw0RmgR





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LaSalle, ON
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