From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat a large non-stick griddle over medium heat.
2
Melt the coconut oil in a large bowl. Whisk in the almond milk until incorporated, then add the eggs, coconut sugar and vanilla until well combined.
3
Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
4
Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
5
Serve with maple syrup and fruit if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Separate and Fold for Maximum Fluff 🥚Separate eggs and whip the whites to stiff peaks, then gently fold into the batter last to trap air bubbles and create exceptionally fluffy pancakes.
- Let Batter Rest Before Cooking ⏱️Allow the batter to sit for 5-10 minutes after mixing to let the almond flour and arrowroot starch fully hydrate, resulting in better texture and binding.
- Use Cream of Tartar Strategically 🧪Add cream of tartar to egg whites while beating to stabilize the peaks and prevent deflation, ensuring your pancakes stay light and airy throughout cooking.
- Low-Medium Heat is Essential 🔥Cook on medium or medium-low heat rather than high—almond flour browns quickly and can burn on the outside before the inside cooks through.
- Toast Almond Flour First for Depth 🌰Lightly toast your almond flour in a dry skillet for 2-3 minutes before mixing to enhance its nutty flavor and reduce any raw flour taste.
Recipe Facts
Diet at a Glance
Vegetarian
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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