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RECIPE
8 INGREDIENTS3 STEPS25MIN

Gluten-Free Dairy-Free Almond Flour Pancakes

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Gluten-free, dairy-free, super soft, and flavorful. These keto-friendly pancakes make for a super nutritious breakfast!
25MIN
Total Time
10MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Almond Flour
1
or 1 flax egg for a vegan option
1 tsp
Cream of Tartar
4 oz
Soy Milk
or Almond Milk or Water
1/2 Tbsp
1/2 tsp
Xanthan Gum
1 dash
Ground Cinnamon

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Nutrition Per Serving

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CALORIES
186
FAT
14.1 g
PROTEIN
7.6 g
CARBS
10.4 g

Author's Notes

Makes 5 Pancakes.

Cooking Instructions

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Step 1
Whisk together the Egg (1), Soy Milk (110 gram), Vanilla Extract (1/4 teaspoon), and Cream of Tartar (1 teaspoon).
Step 2
Add in the Almond Flour (100 gram), Coconut Sugar (10 gram), Xanthan Gum (3 gram), Ground Cinnamon (1 dash), and stir until a creamy batter forms.
Step 3
Cook your pancakes on a hot, greased pan for a few minutes on each side and serve with fresh or cooked fruit and maple syrup.

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Nutrition Per Serving
Calories
186
% Daily Value*
Fat
14.1 g
18%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
10.4 g
4%
Fiber
3.4 g
12%
Sugars
3.8 g
--
Protein
7.6 g
15%
Sodium
52.7 mg
2%
Vitamin D
0.2 µg
1%
Calcium
128.4 mg
10%
Iron
1.3 mg
7%
Potassium
189.9 mg
4%
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