Almond Flour Pancakes – a delicious recipe with Eggs, Almond Milk, Vanilla, Flour, Salt, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a mixing bowl, whisk the eggs, then add the almond milk and vanilla extract. Mix well.
2
Add the almond flour, salt and baking powder. Mix until smooth.
3
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan. Measure out a scant 1/4 cup of batter and pour into the skillet. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top. Flip, cook an additional 45 seconds to 1 minute then repeat with remaining batter.
4
To make the pomegranate syrup, pour pomegranate juice into a small sauce pan and bring to a gentle boil. Reduce heat to a simmer and allow juice to reduce by half. Remove from heat, allow it to cool slightly and serve on top of almond flour pancakes.
5
Be careful not to allow the juice to reduce too much because it will turn very thick and stringy (which is still tasty, just difficult to munch on).
482
kcal
Calories
40
g
Fat
17
g
Carbs
21
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: 2 whole Eggs, 3/4 cups Almond Milk, 1 teaspoon Vanilla Extract, 1-3/4 cup Almond Meal Flour, 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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