A source of healthy fats and protein, these almond flour pancakes are low in carbohydrates and high in fiber. Their delicate texture and nutty flavor make them perfect for breakfast or a snack.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Water | |||
| Egg | |||
| Almond flour | |||
| Coconut oil | |||
| Gelatin ↺ | |||
| Sea salt | |||
| Product release: | 619 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 5 | ||
| 5 | ||
| 20 | ||
40 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 10.8 |
| Digestible proteins | 6.6 |
| Fats | 18.6 |
| Net carbohydrates | 1.2 |
| Calories | 222 kcal |
| Indexes | |
| Glycemic index | 2.9 |
| Glycemic load | 0.1 |
| Insulin index, II | 15.5 |
| Disease inflammatory index, DII | -0.08 |
| Antioxidant, ORAC | 961 |
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 16% | 14% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine6,5%
- Tryptophan36%
- Phenylalanine14%
- Methionine20%
- Threonine18%
- Lysine40%
- Valin14%
- Isoleucine39%
- Leucine32%
- ClassQty, g
- Omega-30.06
- Omega-62.37
- Omega-919.88
- Cholesterol0.12
- Saturated fats0.87
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 606060241?121 |
| Oleic acid (Omega-9) | 48605485?66 |
| Palmitic acid (Saturated) | 25252538?49 |
| Linoleic acid (Omega-6) | 14191833?39 |
| Arachidonic acid (AA, Omega-6) | 13392678?8 |
| Nutrient | % of RDA |
|---|---|
| Proline | 32363281?22 |
| Glycine | 313131949431 |
| Lysine | 294040832010 |
| Isoleucine | 283939811910 |
| Tryptophan | 26363691154 |
| Leucine | 23323267218 |
| Methionine | 152020411510 |
| Arginine | 14141434113 |
| Threonine | 13181838?? |
| Tyrosine | 11161140207 |
| Phenylalanine | 10141430186 |
| Valin | 10141430?5 |
| Selenocysteine | 9981652 |
| Alanine | 9181845?? |
| Cysteine | 5671764 |
| Histidine | 56613?3 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Place the gelatin (18 g) in a bowl and pour 125 ml of water over it. Let it sit for a while to allow the gelatin to swell.
Melt 2 tbsp. of coconut oil.
In a blender, combine almond flour (120 g), sea or pink Himalayan salt (1/4 tsp.), eggs (4 pcs.), melted coconut oil, and the remaining water (125 ml).
If desired, you can add a sweetener and a little vanilla.
Add the swollen gelatin mixture to the blender and blend all the ingredients thoroughly until smooth.
If the batter is too thick, dilute it with a little water.
Grease a pan with a little oil and heat it over medium heat.
Pour a portion of the batter into the pan and tilt it to spread the batter evenly across the surface, forming a thin layer.
Cook the pancake for about 1-2 minutes, then carefully flip it and cook for another minute on the other side.
Repeat the process until you have used all the batter.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
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