If you’re in the mood for a healthy, low sugar, low carb, gluten-free breakfast, our delicious peanut butter almond flour pancakes are the perfect treat for you! Thick, filling and satisfying, these amazing pan-fried gems burst with the goodness of healthy fats, protein, and fibre. Oh, and if you have a neglected jar of tahini sitting in the pantry, why not make a simple (and delicious!) tahini sauce naturally sweetened with a dash of honey to drench these pancakes? You won’t regret it.
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Easiest almond flour pancakes ever
Almond flour pancakes have the unfortunate reputation of being weirdly finicky to work with. We’ve heard it all: the batter is clumpy, the pancakes break apart when you flip them, they don’t brown properly, they end up gritty and dry. Ugh. However, as we use a blender in this recipe, the binding ingredients are thoroughly blitzed through with the almond flour. This means we end up with a smoother and more uniform batter that cooks like a dream.
That said, you’ll be pleased to know that the batter takes just a couple of minutes to whip up. All you have to do is chuck everything in your blender, stir the stuff around with a spoon, and blitz on high until everything comes together. Easy, no? This also makes dispensing the batter a breeze – just pour what you need straight from the blender and onto the frying pan. Everything sets nicely.
Make sure it’s 100% natural peanut butter
These pancakes have a pleasant, nutty taste and texture. Of course, you can use creamy peanut butter instead of chunky peanut butter if you prefer. To keep that salt and sugar content low, use only peanut butter made from 100% peanuts. It’s rare these days to find supermarkets that don’t stock peanut-only peanut butter, but if you really can’t find any, head to a health food store and you should be able to pick up a jar.
Peanut Butter Almond Flour Pancakes with Sweet Tahini Sauce (GF, low carb)
Course: BreakfastCuisine: HealthyDifficulty: EasyA low carb, gluten-free recipe; makes about 8 regular pancakes. Be sure to use high quality peanut butter with no added sugar or salt.
Ingredients
3 large eggs, lightly beaten
1/3 cup unsweetened almond milk
1 tablespoon coconut oil, melted
1/4 cup peanut butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 1/4 cups almond flour
1/2 teaspoon baking soda
a pinch of sea salt
- Sweet tahini sauce
3 tablespoons tahini (sesame seed paste)
1 tablespoon honey (or natural sweetener of choice)
- Toppings
roasted almonds
fresh blueberries
Preparation
- Place eggs, almond milk, coconut oil, peanut butter, vanilla extract and apple cider vinegar into a blender.
- On top of the wet ingredients, pour in the almond flour, baking soda and sea salt. Use a spoon to shift the mixture around, cover, and blend for at least 60 seconds.
- Grease and preheat your frying pan on medium-high heat. Once hot enough, pour 1/2 to 1/3 cup of batter onto the pan.
- Lightly brown both sides. Repeat until the rest of the batter is used up.
- To make the sweet tahini sauce, mix the tahini and honey together in a bowl. If you keep your honey in the fridge and it is too viscous, you can warm it up for a few seconds in the microwave to make it easier to mix with the tahini.
- Serve the pancakes hot with tahini sauce, topped with almonds and blueberries.
The above is a revised article. The original version can be found on the author’s personal blog.
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