Savory Almond Flour Pancakes with Avocado

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, protein-rich pancakes made with almond flour and eggs, topped with creamy avocado for a satisfying keto breakfast that requires no flour or sugar. This American-inspired keto recipe (vegetarian), ready in about 25 minutes, layers almond flour, eggs, baking powder 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup almond flour, 2 large eggs, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until smooth with no lumps.
  2. Step 2: Heat 1 tablespoon olive oil in a non-stick skillet over medium heat until shimmering and hot.
  3. Step 3: Pour 1/4 cup of batter per pancake into the skillet and cook for 3-4 minutes until golden brown and set on the bottom.
  4. Step 4: Flip carefully and cook for another 2-3 minutes until the second side is golden and the center is cooked through.
  5. Step 5: Serve immediately topped with 1/2 sliced avocado placed directly on the warm pancakes.

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