Ingredients
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2 large eggs
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2 tablespoons olive oil
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2 tablespoons maple syrup
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¾ teaspoon vanilla extract
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1 pinch salt
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1 cup finely ground almond meal
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1 teaspoon baking powder
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1 teaspoon butter, or as needed
Directions
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Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
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Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.
Chef's Notes
You can substitute olive oil with vegetable oil or melted butter.
I used Bob's Red Mill almond meal.
Nutrition Facts (per serving)
| 497 | Calories |
| 31g | Fat |
| 31g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 497 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 6g | 29% |
| Cholesterol 191mg | 64% |
| Sodium 412mg | 18% |
| Total Carbohydrate 31g | 11% |
| Total Sugars 13g | |
| Protein 29g | 57% |
| Vitamin C 0mg | 0% |
| Calcium 416mg | 32% |
| Iron 6mg | 35% |
| Potassium 902mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
