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.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 pancakes
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.

    Advertisement
  • 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.

  • Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.

  • 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

141 calories; protein 5.7g; carbohydrates 5.4g; fat 11.2g; sodium 104.6mg. Full Nutrition
Advertisement
Advertisement