Almond Flour & Walnut Paleo Pancakes – a delicious recipe with Eggs, Coconut Milk, Olive Oil, Vanilla, Almond Flour, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["In a mixing bowl or mixer, combine all ""wet ingredients"". Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.", "Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around. Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings! Repeat with the remaining batter while you eat your first batch!"]
627
kcal
Calories
54
g
Fat
17
g
Carbs
27
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 4 whole Eggs, 1/3 cups Coconut Milk, 1 Tablespoon Olive Oil Or Coconut Oil, 1 teaspoon Vanilla Extract, and more.
Yes, Almond Flour & Walnut Paleo 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
