Super quick and easy to make. Just like Scotch or American style pancakes, these are great with sweet or savoury toppings

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basic ground almond pancakes with blueberries

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

Super quick and easy to make. Just like Scotch or American style pancakes, these are great with sweet or savoury toppings

4.06 from 35 votes

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Course: Breakfasts

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: breakfast, brunch, pancakes

Free or Subscription Recipe: Free Recipe

Free from: coconut, dairy, gluten

Prep Time: 5

Cook Time: 5

Resting Time: 5

Total Time: 15

Servings: small pancakes

Calories: 53kcal

Author: Jo Paterson

Ingredients

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

Instructions

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!

Notes

Avoid adding honey, or other syrups such as maple syrup which contain natural sugars. If using agave nectar keep the amount small as it still contains natural sugars.

If adding fruit, opt for small amounts of berries, or cherries which are lower in natural sugars. You can of course add things like Greek, almond, coconut, or soya yogurt, cream, nuts and seeds. Or if you love Nutella, why not make a batch of my sugar free homemade Nutella?

The syrup I use which is my favourite as it is lovely and thick, much like honey is NKD Living NKD syrup. It is a more expensive syrup compared some, but a bottle lasts AGES as a little goes a long way!

SWEETENERS

Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but may leave a bitter aftertaste and may raise blood glucose levels.

PLEASE NOTE: Nutritional info. is just a guide and is based on each pancake when making 15 small pancakes from a batch of batter

Nutrition