Almond Flour Pancakes – a delicious recipe with almond flour, unsweetened applesauce, flour, eggs, water, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
2
2. Heat a non-stick frying pan over medium-LOW heat with 1 tsp coconut oil.
3
3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
4
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
5
4. Add more oil to the pan and repeat with remaining batter.
6
Top with fresh berries.
7
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.
526
kcal
Calories
35
g
Fat
37
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup almond flour, 1/2 cup unsweetened applesauce, 1 Tbs coconut flour, 2 eggs, and more.
Yes, Almond Flour Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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