Raspberry Almond Flour Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy, moist pancakes made with almond flour and fresh raspberries, perfect for a low-carb breakfast with a hint of natural sweetness. This American-inspired breakfast recipe (low-carb), ready in about 25 minutes, layers almond flour, coconut flour, powdered erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 cup almond flour, 1/4 cup coconut flour, 2 tbsp powdered erythritol, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
  2. Step 2: Beat 2 large eggs until frothy in a separate bowl, then stir in 1/2 cup unsweetened almond milk and 1 tbsp melted butter.
  3. Step 3: Pour wet ingredients into dry ingredients and stir until just combined, then fold in 1/2 cup fresh raspberries.
  4. Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form, flip, and cook another 2–3 minutes until golden brown.

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