Monika’s Molecular Meals: Easy Keto Almond Flour Pancakes (With Paleo, Vegan & Whole 30-Approved Options!)

Monika Knapp By Monika Knapp | 25 December 2019 964 views

These Keto Almond Flour Pancakes Make A Delicious & Healthy Breakfast

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As far as breakfast foods go… pancakes are pretty controversial.

Everyone’s got an opinion… (Syrup or butter? Buckwheat or regular? Silver dollars or plate-size?)

And as you may already know if you’ve tried to make pancakes at home before… LOTS of things can go wrong throughout the Pancake Cooking Experience (not a trademarked phrase yet, but I’m working on it).

(I mean, I’ve had pancakes that turned out too runny… too thick… too light… too dark… too eggy… or just plain NOT GOOD.)

Which makes the box mix a great go-to when a pancake craving strikes… or at least it WAS a great go-to, before you started keto.

And even if you aren’t doing keto, you might just want a healthier alternative to box mix… one where you know exactly everything that’s in your pancakes.

So how can you make a high-quality pancake at home without the box mix, and while still adhering to keto’s rigid rules?

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It’s a lot easier than you may realize thanks to our good friend almond flour, the magic of egg whites, and a few spices that TASTE sweet, but aren’t really.

As a result, these keto-friendly pancakes are cakey but not dense… taste almost like Christmas… and make the ideal breakfast for when you want something just a little indulgent, but that won’t weigh you down.

And while you can’t drench them in maple syrup… at least there’s always butter, right? 🙂

FTH’s Foolproof Fluffy Keto Almond Flour Pancakes

Equipment Needed: Stovetop or burner; nonstick pan; large bowl; spatula; whisk; (optional) mixer

Recipe Time: 25 minutes

Serves: 4

Ingredients

  • 1 cup almond flour (107 grams)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon or pumpkin pie spice
  • 1 tsp PB2 powder (see Recipe Notes)
  • 1 tsp maca powder
  • Pinch of kosher salt
  • 1/3 cup non-dairy milk or full-fat dairy milk
  • 1 Tbsp Greek Yogurt (optional it adds body)
  • 2 eggs, yolks and whites separated
  • 1 tsp almond extract or vanilla extract (see Recipe Notes)
  • 2 Tbsp coconut oil
  • Butter for cooking
  • Fresh fruit or any preferred garnishes to go on top
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Directions:

1) Whisk the dry ingredients in a bowl.

In a large bowl, whisk together the almond flour, baking powder, cinnamon/pumpkin pie spice, PB2, maca powder, and salt. You may want to sift your almond flour, though I found the texture was fine without doing so.

2) Stir the wet ingredients, and combine with the dry.

In a separate bowl, whisk together your milk of choice, the egg yolks, almond or vanilla extract, coconut oil, and optional Greek yogurt. 

Dump the wet ingredients into the dry, and stir together. The batter should basically resemble regular pancake batter at this point… slightly thick, but still runny enough to drip off of a spoon held over the bowl.

3) Whip your egg whites and fold in.

Using a mixer (chill the bowl if you have time it’ll speed up the process), whip the egg whites until you get stiff peaks.

If you don’t have a mixer, you can do this by hand, but I highly recommend chilling your bowl and whisk beforehand. You can also add a pinch of cream of tartar to speed up the process.

Once you’ve got stiff peaks (meaning you can essentially turn the bowl over your head and nothing will drip out), gently(!) fold the egg whites into the batter. It’s fine if there are a few clumps of whites leftover the key is to make the batter fluffy, not deflate the whites.

At this point, I recommend tasting the batter and adjusting the seasoning as needed… but if you’re particularly averse to raw eggs, you can skip this step.

4) Cook the pancakes! (And prep your garnishes.)

Place a nonstick pan over medium heat with 1-2 Tbsp of butter.

When the butter is foaming, turn the heat down to medium-low and spoon out 1/8- to 1/4-cup sized dollops of batter into the pan. I find making one test pancake first works well to calibrate the heat.

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If you can, prep your preferred garnishes while the pancakes cook so you can eat them as soon as they’re piping hot and ready.

If you like your pancakes with fresh fruit, wash your fruit and put it in a bowl. If you like nuts, go nuts with the nuts.

You could even whip up some (unsweetened) coconut cream or full-fat cream for an indulgent whipped topping!

Hey, you know what they say… your pancake, your rules.

Recipe Notes

  • PB2 is a powdered peanut butter product that packs a ton flavor and has very few calories. It’s a great addition to these pancakes because it pairs well with the nuttiness of almond flour. However, these pancakes won’t suffer without it, so it is entirely optional.
  • If you can find almond extract, use it. It really makes the flavor of these pancakes special! I found it for significantly cheaper than pure vanilla extract in my local grocery, but it’s also available on Amazon.

Want To Make These Pancakes Paleo, Vegan, Or Whole30? Here’s How…

As it’s written, this recipe is already keto-compliant (and pretty dang healthy, too!)

But if you are adhering to a different eating plan, I totally get it. You deserve delicious, filling, and fluffy pancakes, too!

If you’re paleo, all you have to do is leave out the Greek yogurt and you’re set.

If you’re vegan, that’s a bit of a different story because the eggs provide some essential body to these pancakes.

However, thanks to chickpeas and the power of aquafaba, you’re in luck!

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If you drain the liquid from a can of chickpeas (that’s aquafaba), you can whip it up into stiff peaks the same way you would egg whites. Just add 1/4 cup of powdered sugar (if your diet allows sugar), a pinch of salt, and a pinch of cream of tartar. 

Then to address the egg yolks, you can make a “flax egg” by mixing 1 Tbsp of ground flax with 3 Tbsp water. Alternatively, you could just add 1/4 cup of mashed banana. And then leave out the Greek yogurt.

For a Whole30-approved pancake, leave out the Greek yogurt, make sure to use non-dairy milk (no sugar added), and use coconut oil instead of butter.

So no matter which eating plan or diet is working for you right now, you can still enjoy these delicious pancakes!

keto almond flour pancakes

The “Secret Ingredient” You Can Add To Make These Pancakes EXTRA Slimming (Helps You Burn Up To 441 MORE Calories Per Day!)

Yup, I’m talking about protein.

A recent study in the American Journal of Clinical Nutrition found that by boosting protein intake by 15-30%… people on average burned 441 more calories per day.

This same group lost an average of 11 pounds in 12 weeks…

And they weren’t told to intentionally reduce any of their favorite foods.

(And any eating plan where I DON’T need to give up my favorite treats is the one for me.)

So if you have a brand of protein powder you like, you can add a scoop of that to your pancake batter…

And you can increase the amount of Greek yogurt you use as well.

Personally, I’m a HUGE fan of adding protein to food… 

Especially while I was on keto, it helped keep me full…

And really helped me cut back on my late-night cravings when all I wanted to do was bury my face in a bag of Doritos.

As a matter of fact, there are a couple more easy tweaks just like this protein hack that you can use to help burn more fat effortlessly while on keto…

And even lose weight while you sleep (yes, seriously!)… 

So we put them all together in this list, which you can check out at your convenience right here:

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[Note: This post was updated by Fit Trim Happy on December 25, 2019.]