Homemade Almond Flour Pancakes
Healthy breakfast and easy to make. Made with almond flour and naturally sweetened with monk fruit.
Equipment
- Mixing bowl
- Whisk
- Measuring spoons and cups
- Non-stick skillet or griddle
- Spatula
Ingredients
FOR THE PANCAKE BATTER
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons monk fruit sweetener
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, melted, plus more for greasing the skillet
FOR THE BERRY COMPOTE
- 1 cup mixed berries, such as strawberries and blueberries
- 1 teaspoon monk fruit sweetener
- Juice of half the lemon
Instructions
INSTRUCTIONS FOR THE PANCAKES
- PREPARE THE BATTER: In a mixing bowl, whisk together almond flour, baking powder, monk fruit sweetener, and salt. In a separate bowl, beat the eggs. Then add the whole milk, vanilla extract, and melted butter. Mix well to combine. Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth batter.
- COOK THE PANCAKES: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes, or until golden brown.
- SERVE: Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter. Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or a dollop of Greek yogurt.
INSTRUCTIONS FOR THE BERRY COMPOTE
- In a saucepan over medium heat, combine mixed berries, monk fruit, and lemon juice. Simmer and stir constantly until the berries are softened and reduced. Cook to desired thickness.