High Protein Almond Flour Pancakes with Sugar-Free Coconut Cream
Prep time
Cook time
Total time
These pancakes are perfectly moist, tender, and not the least bit crumbly. When I make them, my husband and I can't stop eating them.
Recipe type: Breakfast
Cuisine: American
Serves: about 4 servings
  • ¾ cup + ½ cup egg whites, divided
  • ¾ cup (3 ounces) almond flour
  • ⅓ cup buckwheat flour
  • ¼ cup dairy-free milk beverage (Sarena uses almond milk)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 20 drops pure vanilla stevia (Sarena uses NuNaturals) or 1 tablespoon sweetener of choice
  • ¼ teaspoon cream of tarter
  1. Add the ¾ cup egg whites, almond flour, buckwheat flour, milk beverage, baking powder, baking soda, and stevia or sweetener to your blender or food processor. Blend until combined.
  2. Let the batter sit while you whip the remaining egg whites. Place the remaining ½ cup egg whites and cream of tartar in a mixing bowl, and whisk or beat with a mixer until soft peaks form.
  3. Pour the batter into the whipped egg whites and fold until combined.
  4. Heat an electric skillet or pan and coat with cooking spray. Add about ¼ cup batter per pancake. Flip when bubbles form, and cook for 1 to 2 minutes, or until lightly browned. If the pancakes are burning, but not cooking through, reduce the heat.
  5. Serve with maple syrup, drizzly nut butter, or strawberries and my sugar-free, low-fat coconut cream (recipe below).
Sugar-Free Low-Fat Coconut Cream Topping: In a medium bowl, whisk together 6 tablespoons dairy-free milk beverage (like almond milk), 3 tablespoon coconut flour, and 15 drops pure stevia extract. Add more liquid, if needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grain-free-almond-flour-pancakes