Low-Carb Almond Cinnamon Pancakes recipe

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Ingredients

2 egg whites
1 cup almond flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground cinnamon, or to taste
1 teaspoon vegetable oil
1 teaspoon vanilla extract
½ cup almond milk

Nutrition Info

140.8 calories
carbohydrate: 5.4 g
cholesterol: : -
fat: 11.2 g
fiber: 2.3 g
protein: 5.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 104.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 pancakes

Recipe Note

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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