Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
- 1 cup almond flour
- 1 tsp baking powder
- 2 eggs
- 1/3 cup milk
- 2 tbsp melted butter or extra light olive oil
- 1 tsp vanilla
Instructions
- In a medium bowl, mix all ingredients well with a whisk or spoon.
- Let batter sit for 10 minutes.
- Heat a griddle or frying pan over medium-high heat. Grease the pan with cooking spray or melted butter.
- Pour batter onto pan in 3-inch pancakes. When bubbles appear on top, and the underside is brown, flip pancakes.
- Serve hot with Greek yogurt and blueberries. Save leftover pancakes to reheat the next day.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1 pancake
- Calories: 140
- Total Fat: 12g, 16%
- Saturated Fat: 3g, 16%
- Trans Fat: 0g
- Cholesterol: 10mg, 3%
- Sodium: 105mg, 5%
- Total Carbohydrate: 4g, 0%
- Dietary Fiber: 2g, 7%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 5g, 10%
- Vitamin D: 0mcg, 0%
- Calcium: 50mg, 4%
- Iron: 0.1mg, 0%
- Potassium: 200mg, 3%