Breakfast · 20 min

Almond Flour Pancakes

If you like almond flour, you’ll love this breakfast — 20 minutes from craving to table. At 420 calories and 16g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1 cup Almond flour
• 3 Eggs
• 1 tsp Baking powder
• 1/2 tsp Vanilla
• 1 tbsp Butter
• 1/2 cup Berries

Steps

1. In a medium bowl, whisk 3 eggs with 1/2 teaspoon of vanilla until smooth and slightly frothy.
2. Add 1 cup of almond flour and 1 teaspoon of baking powder, and whisk until you have a thick, pourable batter with no dry pockets. Let it rest 2 minutes — almond flour thickens as it hydrates.
3. Heat a nonstick skillet over medium-low heat and melt a small knob of the butter. Almond flour burns easily, so keep the heat lower than you would for regular pancakes.
4. Spoon about 2 tablespoons of batter per pancake — small pancakes flip much more reliably than big ones.
5. Cook 2 minutes until the surface looks set around the edges and bubbles pop slowly on top.
6. Flip gently with a thin spatula and cook 1 to 2 minutes more, until golden underneath.
7. Transfer to a plate and keep warm in a 200F oven while you repeat with the remaining batter, adding butter as needed.
8. Stack, top with 1/2 cup of berries, and serve warm.

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