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–+ servings

Pancakes

Today we're making gluten free, dairy free pancakes with almond and tapioca flours.
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Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, diabetic, healthy pancakes, keto, paleo
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 155kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Frying pan
  • 1 Medium bowl
  • 1 spatula

Ingredients

  • 1 cup almond flour
  • 1/3 cup tapioca flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened almond milk
  • 1 tbsp olive oil (divided) for cooking

Instructions

  • In a small bowl, add dry ingredients first. Create a well in the middle and add wet ingredients. Stir until combined. Add more liquid if you think your batter looks too thick.
  • Over medium heat, add 1/2 tablespoon of olive oil.
  • Pour 1/4 cup batter for each pancake. Cook on one side until bubbles form about 3 minutes. Flip with spatula and cook on the other side about 2 minutes.

Nutrition

Serving: 1pancake | Calories: 155kcal | Carbohydrates: 9.9g | Protein: 6.1g | Fat: 11g | Saturated Fat: 1.2g | Sodium: 209.1mg | Potassium: 30.8mg | Fiber: 2.1g | Sugar: 0.9g