These almond flour pancakes with coconut cream are gluten-free, low-carb and make the perfect breakfast when you top them with blueberries and real maple syrup.
These pancakes are approved for anyone who enjoys eating the Ketogenic way.
For those who may not know about eating the Ketogenic way, it’s the Keto diet.
According to Dr. Andreas Eenfeldt, MD of Diet Doctor, a ketogenic diet or (as it is commonly known) keto diet, is a evidence based, low carb, high fat diet. It can be effective for weight loss and certain health conditions, like type 2 diabetes, and cardiovascular problems.
A keto diet encourages cutting back on carbohydrates (also know as Carbs) in order to burn fat for fuel.
These Almond Flour Coconut Cream Pancakes have no fast acting carbs and therefore, not only will you enjoy this deliciously tasting stack of pancakes but will also feel full for longer.
Almond Flour Coconut Cream Pancakes
2 eggs, at room temperature
1/3 cup coconut milk
1 tablespoon melted coconut oil
1/2 tablespoon pure maple syrup or coconut sugar, optional
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 ¼ cup packed almond flour (do not use almond meal) * See Cook’s Notes
¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
1/4 teaspoon salt
Butter, olive oil or coconut oil, for greasing the pan
Almond meal is made by grinding whole, unpeeled almonds. Some processors may even roast the almonds before grinding them.
Almond meal has a coarse consistency with brown specks or spots as the skin is left on before grinding the whole almonds.
Almond flour on the other hand is made from skinless, blanched almonds. The almonds are soaked in boiling hot water to easily remove the skin.
Almond flour has a mild flavor and a finer grain. It’s ground to the point that it has an almost powdery consistency. Much like wheat flour.
You can use almond meal and flour interchangeably though. However, almond flour may make a better choice for sweet and delicate recipes, like this Almond Flour Pie Crust, and almond meal works best in savory dishes.
Read more here about Gluten-Free Flour Substitutions For Baking.
Instructions To Cook Pancakes
In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
Lightly coat a large nonstick skillet with coconut oil and place over medium heat. When oil is hot, drop 1/4 cup of batter onto the skillet. It’s important to cook until bubbles appear on top and the edges are well cooked.
Flip cakes and cook until golden brown on underside, 2 minutes.
NOTE: If you find that the pancakes are browning too quickly, lower skillet to medium low.
Wipe skillet clean and repeat with more coconut oil and remaining batter.
Plate pancakes and top with blueberries and real maple syrup or your favorite toppings. Makes 6 pancakes total.
Try These Delicious Pancake Recipes
- Homemade Fluffy Buttermilk Pancakes With Blueberry Syrup
- Pumpkin Bacon Pancakes
- Gluten-Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce
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