Almond Flour Pancakes
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Light and fluffy pancakes made with almond flour and Greek yogurt. High protein, low carb, and ready in under 15 minutes.
Ingredients
- •1 cup almond flour (blanched, fine)
- •1/4 cup Greek yogurt (full fat)
- •2 large eggs
- •1 tsp baking powder
- •1 tbsp monk fruit sweetener
- •1 tsp vanilla extract
- •1/4 tsp salt
Substitution Notes
Cottage cheese can replace Greek yogurt for a slightly different texture.
Nutrition Estimate
Nutrition Facts
4 servings per recipe
| Per Serving | Total | |
|---|---|---|
| Calories | 240 | 960 |
| Total Fat | 17g | 68g |
| Saturated Fat | 2g | 8g |
| Polyunsaturated Fat | 4g | 14g |
| Monounsaturated Fat | 10g | 38g |
| Cholesterol | 370mg | 1480mg |
| Sodium | 240mg | 960mg |
| Total Carbohydrate | 8g | 32g |
| Dietary Fiber | 3g | 12g |
| Total Sugars | 1g | 4g |
| Net Carbs | 5g | 20g |
| Protein | 14g | 56g |
⚠️ AI-estimated nutrition. Values are approximate.
Instructions
- 1
Mix almond flour, baking powder, monk fruit, and salt in a bowl.
- 2
Whisk in eggs, Greek yogurt, and vanilla until smooth.
- 3
Heat a non-stick skillet over medium-low heat and grease lightly.
- 4
Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form.
- 5
Flip and cook another 1–2 minutes until golden.
- 6
Serve immediately with sugar-free syrup or fresh berries.
Creator Notes
Do not press down on the pancakes while cooking — let them rise naturally.
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