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Low-Carb Almond Cinnamon Pancakes

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"These low-carb, almond flour-based pancakes have a hint of cinnamon. These are fluffier thanks to the beaten egg whites. Goes great with honey instead of syrup."
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25 m servings 141
Original recipe yields 6 servings (6 pancakes)


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  1. Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.
  2. Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.
  3. Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.
  4. Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.


  • Cook's Note:
  • Using lower heat helps the moisture evaporate without burning the pancakes. Otherwise, you might end up with pancakes that taste too wet.

Nutrition Facts

Per Serving: 141 calories; 11.2 5.4 5.7 0 105 Full nutrition

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