Cinnamon Pecan Pancakes – a delicious recipe with blanched almond flour, flour, almond milk, cane sugar, coconut oil, arrowroot powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add 4 tbsp arrowroot powder and 4 tbsp water to a mixing bowl. Mix well with a whisk. It should be completely liquid after mixing. This is your egg replacer.
2
Add 1/4 cup melted coconut oil to the bowl and mix well again.
3
Add 1/4 cup cane or coconut sugar to the bowl and mix.
4
Add 2 tsp vanilla and 1 tsp salt and mix.
5
Add 1 and 1/2 cups blanched almond flour and mix well.
6
Add 1 cup + 2 tbsp almond milk and mix.
7
Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!
8
Heat a pan on the stove at a low / medium heat and add coconut oil to the pan.
9
Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.
1163
kcal
Calories
90
g
Fat
69
g
Carbs
35
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: 1.5 cups blanched almond flour, 1 cup gluten free baking flour, 1 cup almond milk, 1/4 cup cane sugar (or coconut sugar), and more.
Yes, Cinnamon Pecan 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
