Delicate gluten free almond pancakes topped with chunks of sweet mango, desiccated coconut and maple syrup, these are sure to satisfy your morning sweet tooth or sugar cravings. They're also dairy free and keto friendly!
Prep Time
5 mins
Cooking Time
20 mins
Ingredients
Servings
2
Toppings
Instructions
- In a large mixing bowl, add almond flour and baking powder and mix until combined.
- In a separate bowl, add almond milk, beaten eggs, stevia, vanilla extract and salt. Mix until combined.
- Add wet ingredients to the dry ingredients and mix until combined.
- Lightly grease a non-stick skillet and heat it up over low heat. Add a ladleful of batter to skillet and cook for 1-2 minutes, flip, and cook do 1-2 minutes on the other side or until done.
- Transfer pancakes to serving plates. Top with diced mangoes, desiccated coconut and maple syrup. Enjoy!
Notes
- Be gentle when flipping these pancakes as they are more delicate than regular pancakes with gluten and can fall apart easily. Making them smaller in size will make them easier to flip.
- You can substitute stevia and maple syrup with any other sweetener of choice to suit your dietary needs.
- Feel free to use any other fresh or dried fruits as your toppings!
