One-Bowl Spiced Almond Pancakes
These fluffy, spiced almond pancakes come together in a single bowl for a delicious, low-carb breakfast treat.
Servings 4
Calories 319kcal
Ingredients
Batter Essentials
- 2 large eggs
- 18 tablespoons blanched almond flour
- 6 tablespoons unsweetened almond milk
- 2 tablespoons avocado oil
- 2 tablespoons sugar-free chocolate chips
Flavor & Leavening
- 2 tablespoons allulose and monk fruit granulated blend
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch fine sea salt
- Additional avocado oil or butter for the pan
Instructions
- In a medium mixing bowl, whisk the eggs, unsweetened almond milk, avocado oil, and vanilla extract until combined. Add the almond flour, allulose/monk fruit blend, baking powder, ground flaxseed, cinnamon, and salt. Stir gently until the batter is smooth and no dry streaks remain. Fold in the sugar-free chocolate chips.
- Heat a non-stick skillet or griddle over medium-low heat and lightly coat with avocado oil. Pour the batter to create small, 3-inch circles. Cook for 1.5 to 2 minutes, until bubbles form around the edges and the bottom is golden brown.
- Carefully flip the pancakes and continue to cook for another 1 to 2 minutes on the second side until fully cooked through and golden. Repeat the process with the remaining batter, adding more oil to the pan as needed.