Ingredients15 m servings 247
- Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
- Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 247 calories; 19.5 8.3 11.5 140 330 Full nutrition
ReviewsRead all reviews 4
These were ok, but a bit dry. I think there was too much tapioca for our tastes. I will decrease the amount next time and use extra almond flour. The taste is delicious. Thank you for the recipe.
I made a few changes and this is now my favorite almond flour pancakes. I halfed the tapioca flour and sift all of the almond and tapioca flour together. This lightens the final pancakes. Gr...
I love this recipe. I make as is and it turns out great every time. It is a great alternate to regular pancakes.