Tired of the same sweet breakfast routine? It’s time to flip the script with these incredible Savory Cheddar & Green Onion Pancakes! Made with almond flour, they are naturally gluten-free, low-carb, and keto-friendly, but you’d never guess it from their rich, satisfying flavor. In just 30 minutes, you can have a stack of these fluffy, cheesy pancakes ready to enjoy for a hearty breakfast, a unique brunch, or even a light dinner. Let’s get cooking!
Ingredients
• 4 large egg whites, about 120g
• 2 cups / 192g almond meal
• 4 oz / 113g sharp cheddar cheese, shredded
• 2 tbsp / 15g green onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp / 4g baking powder
• 4 tbsp / 60ml olive oil
• ½ cup / 120ml water
• Oil or butter, for greasing the skillet
Instructions
1. Preparation
2. In a large bowl, whisk together the almond meal and baking powder.
3. In a separate medium bowl, whisk the egg whites, olive oil, and water until lightly combined.
4. Pour the wet into the dry and stir until just mixed. Gently fold in the shredded cheddar, chopped green onion, and minced garlic. Do not overmix.
5. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil or butter.
6. Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
7. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
Nutritional Information
• Serving Suggestion & Nutrition
• While these aren’t a sweet pancake, a simple sugar-free fruit jam made from berries offers an interesting blend of sweet and savory flavors. They are also fantastic topped with a dollop of sour cream or a fried egg.
• per Serving
• Calories 210
• Fat 19.5g
• Carbohydrate 2.5g
• Dietary Fiber 0.8g
• Net Carbs 1.7g
• Protein 8.2g
Pro Tips
• For the fluffiest pancakes, avoid overmixing the batter. Stir only until the are just combined; a few lumps are perfectly fine.
• Cook over medium-low heat. Almond flour browns more quickly than traditional flour, and low, steady heat ensures the inside is cooked through without burning the outside.
• Let the batter rest for 5-10 minutes before cooking. This allows the almond flour to fully absorb the liquid, improving the pancake’s final texture.
• These pancakes freeze beautifully. Allow them to cool completely, then stack them with a small piece of parchment paper between each one and store in a freezer-safe bag for up to 3 months.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour to be low-carb and gluten-free. Substituting other flours like coconut or all-purpose flour would require significant changes to the liquid ingredients and will alter the final texture and nutritional values.
Q: What should I serve with these savory pancakes
A: These pancakes are fantastic on their own but also pair wonderfully with a fried egg, a dollop of sour cream or Greek yogurt, or even some avocado slices. For a sweet and savory twist, try a sugar-free berry jam.
Q: How do I store and reheat leftover pancakes
A: Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully for up to 3 months; just place parchment paper between each pancake. Reheat in a toaster, microwave, or lightly greased skillet until warm.
Q: Why are my almond flour pancakes falling apart
A: Almond flour batter is more delicate than traditional batter. To prevent pancakes from falling apart, cook them on medium-low heat to ensure they cook through evenly. Wait until bubbles form on the surface and the edges look firm before carefully flipping with a thin spatula.
