Fluffy Pancakes {almond & coconut flour}

5 from 18 votes

Fluffy Pancakes {almond & coconut flour}

To make sure the pancakes don't burn, start on a steady low heat and let the pancakes form for a few minutes before flipping. You'll see the edges form and bubbles may appear as well in the center. When you can slide a spatula under the pancake without it sticking, it's ready to flip.

You can use dairy-free yogurt in place of yogurt. Use milk or dairy-free milk in place of water if you would like a slightly richer pancake.

To make these pancakes dairy-free, substitute ¼ cup of coconut milk or other diary-free milk plus 1 teaspoon of lemon juice in place of the yogurt. You can also replace the yogurt with an equal amount of cashew cream cheese or cashew ricotta.

To make this Keto, substitute your favorite low-carb sweetener in place of honey or maple syrup, or use sugar-free maple syrup.

For SCD, use 24-hour fermented yogurt and honey only.

Servings: small pancakes

Calories: 104kcal

Ingredients

¼ cup coconut flour
1 cup almond flour
½ teaspoon baking soda
3 eggs
¼ cup yogurt
½ cup water
2 tablespoons honey or maple syrup
½ teaspoon vanilla extract
1 tablespoon oil plus more for the skillet
pinch salt about ⅛ teaspoon

US Customary - Metric

Instructions

Add all the ingredients to a food processor or blender and pulse for 10 seconds or so to combine. Alternatively, combine the dry ingredients in a large bowl, then add the wet ingredients and mix well.
Let the mixture sit for a minute or so for the coconut flour to absorb the liquid.
Preheat your skillet over low-medium heat.
Add 1 to 2 tablespoons of cooking oil to the skillet, depending on the size of your skillet.
Spoon each pancake onto the skillet. Between 1 to 2 tablespoons of batter for one small pancake.
Cook the pancake well on the first side, about a few minutes. Bubbles may start to appear on the top of each pancake.
Once a pancake is starting to brown around the edges and bottom, flip it to the other side and cook for another minute or so.
Place the pancakes on a plate and continue until you've used all the batter.
Store leftover pancakes in the refrigerator for a few days, or freeze for a few months.

Nutrition