A typical pancake breakfast is a carbohydrate-fest, but not this one. Almond flour gives these tasty cakes a light texture and a mild sweetness, without all the wheat flour. Skip the gluten and enjoy pancakes again, with ripe, sliced nectarines and creamy vanilla greek yogurt on top.

Active time: 20 minutes | Total time: 20 minutes

Almond Flour Pancakes With Yogurt and Nectarines

Ingredients

• 1 cup (104g) almond flour (super-fine)
• 1/2 tsp baking powder
• 1/8 tsp salt
• 4 large egg whites, whisked
• 1/4 cup (66g) unsweetened almond milk
• 1 tbsp avocado oil
• 1 tsp vanilla extract
• Cooking spray
• 1 medium nectarine, thinly sliced
• 5 (5.3 oz./150g) containers 0% vanilla Greek yogurt

Directions

Preheat the oven to 200°F (100°C) to keep the pancakes warm as you cook them. Get a heat-safe plate for the cakes.

In a large bowl, mix the almond flour, baking powder and salt. In a medium bowl, whisk the egg whites well, then whisk in the almond milk, avocado oil and vanilla extract. Add the egg mixture into the almond flour mixture and stir to combine.

Preheat a griddle or large nonstick skillet over medium heat. When hot, spritz with cooking spray. Measure level 1/4-cup portions of batter onto the hot pan, spreading with the bottom of the cup if necessary to make an even round. Cook for about 2 minutes on the first side, 1–2 minutes on the second side, until puffed and golden. Transfer to a heat-safe plate and hold in the oven until the rest of the pancakes are done.

To serve, top each pancake with one container of vanilla yogurt and 4 nectarine slices.

Serves: 5 | Serving Size: 1 pancake, 1 container yogurt and 4 slices nectarine

Nutrition (per serving): Calories: 271; Total Fat: 15g; Saturated Fat: 1g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 3g; Cholesterol: 10mg; Sodium: 196mg; Carbohydrate: 19g; Dietary Fiber: 3g; Sugar: 12g; Protein: 17g

Nutrition Bonus: Potassium: 225mg; Iron: 7%; Calcium: 21%

Originally published July 17, 2020; Updated date: June 2026