Tips & Tricks

Let the pancakes cool just a little bit (around 5 minutes) before adding the toppings; you don’t want to end up with runny Greek yogurt. If you’d like to replicate the texture of regular wheat pancakes, feel free to substitute ¼ of the almond flour with coconut flour. Coconut flour is highly absorbent, so it will create fluffier and lighter pancakes.

Nutrition

These pancakes don’t provide just empty calories – far from it! They’re high in fiber at almost 3g per serving, which fantastic for gut health. They also provide almost 15% of the average daily recommended intake of protein. Almond flour gives these pancakes plenty of vitamin E, manganese, magnesium, copper, and antioxidants. And you’ll also get brain-benefiting B vitamins from eggs and Greek yogurt.