Almond Flour Pancakes
I asked ChatGPT for an almond flour pancake recipe and this is what it gave me. They turned out great!
This almond flour pancake recipe is a delicious and nutritious alternative to traditional pancakes. It's gluten-free, low carb, and packed with protein, making it perfect for a healthy breakfast or brunch.
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sweetener of choice (such as erythritol, monk fruit sweetener, or coconut sugar for a non-keto option)
- 4 large eggs
- ¼ cup unsweetened almond milk (or other milk of choice)
- 2 tablespoons melted unsalted butter or coconut oil, plus extra for cooking
- 1 teaspoon vanilla extract
- Optional: ½ cup blueberries, chocolate chips, or chopped nuts
In a large mixing bowl, whisk together the almond flour, baking soda, salt, and sweetener until well combined.
In a separate bowl, beat the eggs, almond milk, melted butter or coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix well, until you have a smooth batter. If desired, fold in any optional add-ins, such as blueberries, chocolate chips, or chopped nuts.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or coconut oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Allow the pancakes to cook until bubbles form on the surface and the edges start to look set, approximately 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until they are golden brown and cooked through.
Transfer cooked pancakes to a plate and keep them warm. Repeat the process with the remaining batter, adding more butter or coconut oil to the skillet as needed.
Serve the almond flour pancakes with your favorite toppings, such as fresh fruit, whipped cream, yogurt, or sugar-free maple syrup. Enjoy!