Almond Flour Pancakes
Fluffy, golden pancakes made with almond flour and eggs — low-carb, naturally grain-free, and satisfying without the sugar spike.
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 4 large eggs
- 4 oz full-fat cream cheese, softened
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 2 tbsp erythritol or powdered monk fruit sweetener
- 1/4 tsp salt
- 2 tbsp unsalted butter
Instructions
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1
In a large bowl, whisk together 4 large eggs, 4 oz softened full-fat cream cheese, and 1 tsp pure vanilla extract until smooth.
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2
Add 2 cups blanched almond flour (not almond meal), 1 tsp baking powder, 2 tbsp erythritol or powdered monk fruit sweetener, and 1/4 tsp salt. Stir until a thick, uniform batter forms. Let the batter rest for 2 minutes so the almond flour absorbs the moisture.
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3
Heat a nonstick skillet or griddle over medium-low heat. Add a small portion of 2 tbsp unsalted butter and swirl to coat.
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4
For each pancake, spoon about 3 tablespoons of batter onto the skillet and gently spread to a 3-inch round. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
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5
Flip carefully and cook on the second side until golden brown, about 1 to 2 minutes more. Repeat with remaining butter and batter.
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6
Serve warm with sugar-free syrup, fresh berries, or a dollop of whipped cream.