These basic ground almond pancakes are quick and easy to make. They make a thicker, cakey-textured pancake, like a Scotch or American-style pancake. Super filling and packed with protein, natural fats, and much fewer carbs than traditional flour pancakes, they’re also naturally gluten-free!
These pancakes taste great served with a knob of real butter and some sugar-free syrup.
Avoid adding honey or other syrups that contain natural sugars. If adding fruit, opt for small amounts of berries or cherries, which are lower in natural sugars. You can add things like Greek, almond, coconut, soya yoghurt, cream, nuts and seeds. Or if you love Nutella, why not make a batch of my sugar-free homemade Nutella?
Basic Ground Almond Pancakes
- 100 grams ground almonds
- 1 tsp baking powder
- 1 pinch salt
- 80 ml unsweetened almond milk (or soya, coconut, lactofree, or whole milk)
- 2 tbsp avocado oil (or olive oil, melted coconut oil, or melted unsalted butter)
- 2 medium eggs
- 1 tbsp xylitol or erythritol sweetener *only add if making sweet pancakes
- 1 tsp vanilla extract *only add if making sweet pancakes
- 1 tsp olive oil for frying
- Whisk the eggs, milk and oil (and vanilla if making sweet pancakes) together with a fork until well beaten
- Add the ground almonds, baking powder, salt (and sweetener if making sweet pancakes) to the egg mixture and mix well, then leave the batter to rest for 5 minutes
- Heat a little oil in a frying pan on a medium heat. These pancakes work better when made as smaller pancakes, so pour a small amount of batter into the frying pan at a time. Once small bubbles appear around the edges, flip to fry on the other side
- Serve straight away, or separate with pieces of baking parchment and freeze or refridgerate for use another day. These pancakes work well rewarmed in the oven, or you can pop them in the toaster!