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Fluffy Almond Flour and Vanilla Pancakes with Chocolate Drizzle
These easy, one-bowl Almond Flour and Vanilla Pancakes are fluffy and grain-free. Whip up a batch and enjoy with a chocolate drizzle.
https://www.bulletproof.com/recipes/vanilla-almond-flour-pancakes-recipe/
Ingredients
- 1 cup blanched almond flour
- 2 eggs
- 2-3 tbsp sweetener of your choice
- 3 tbsp melted butter or ghee or avocado oil
- 1 scoop collagen protein powder
- 2 tsp vanilla extract
- ¼ tsp. baking soda
- ½ tsp. apple cider vinegar or lemon juice
Instructions
- Preheat a pan over medium-low heat on the stove. As it heats, stir together all of the ingredients, keeping in mind that the batter won’t be quite as runny as traditional pancake batter. When the batter is too wet, the pancakes are difficult to flip, so don’t add any extra water to thin out the mixture.
- Grease the preheated pan with butter, Grass-Fed Ghee or oil, then pour 1/4 cup of the batter into the center of the pan. Shake the pan gently to encourage the batter to spread out a little.
- Cook until little bubbles start to form, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side until golden brown.
- Repeat with the remaining batter, until all of the pancakes are cooked. You should get four medium sized pancakes or seven to eight smaller pancakes.
- Now add all of the chocolate sauce ingredients into a small saucepan. Melt on low-medium heat and stir together until fully melted.
- Place the pancakes onto two plates, top with berries and drizzle the chocolate sauce over the top, or serve warm with your favorite toppings.