What can I use instead of almond flour?

You can use coconut flour from the pantry, but use much less because coconut flour absorbs far more liquid; start with about one-quarter of the almond flour weight and add an extra egg or a splash more heavy cream to reach a similar batter thickness. Almond flour gives a tender crumb and mild nutty flavor, while coconut flour will yield a denser, drier pancake unless liquid is increased.

Can I replace heavy cream in the batter with unsweetened almond milk?

Yes, unsweetened almond milk will work, but it is thinner than heavy cream so reduce the amount slightly or add an extra egg if the batter seems too loose; heavy cream adds richness and helps the batter set more quickly in the pan.

My pancakes fall apart when I try to flip them; what should I do?

Let the pancakes cook until the edges look set and small bubbles form on top, about 2 to 3 minutes on the first side, and use a nonstick or well-oiled skillet; resting the batter for 5 minutes helps almond flour absorb moisture, and cooking on moderate heat prevents the exterior from burning before the interior firms.

Can I make this ahead or keep leftovers?

This one is meant to be served fresh, so it is not built around being made ahead. If there is anything left, the general rule still applies: refrigerate within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — at 40°F (4°C) or below, and reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Savory Almond Pancakes with Sautéed Cremini, Wilted Spinach and Poached Eggs

Savory Almond Pancakes with Sautéed Cremini, Wilted Spinach and Poached Eggs

2 servings · 4.8 g net carbs

4.8g Net carbs 40.2g Fat 19.1g Protein 466 kcal

Savory Almond Pancakes with Sautéed Cremini, Wilted Spinach and Poached Eggs

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings · prep 10 min · cook 15 min · total 25 min · difficulty medium

Pan-seared almond flour pancakes are cooked in olive oil and paired with sautéed cremini mushrooms and wilted baby spinach. Soft-poached eggs are cooked in simmering water and placed on the warm pancakes, then a lemon-chive olive oil made from lemon juice, lemon zest, chives and olive oil is spooned over. The almond batter uses egg and heavy cream to produce a tender, lightly golden pancake that sets in the pan in about three minutes per side. Browned cremini and quick-wilted baby spinach release enough moisture to coat the pancakes without making them soggy.

Ingredients

almond flourFlour, Almond

28 g
baking powderLeavening agents, Baking powder, double-acting, sodium aluminum sulfate

3 g
eggEgg, Whole, raw

4 each
heavy creamCream, Heavy

30 ml
saltSalt, Table
2 g
black pepperSpices, Pepper, black

1 g
olive oil

25 ml
unsalted butterButter, Without salt

15 g
cremini mushroomsMushroom, Crimini

85 g
baby spinachSpinach, Baby

80 g
lemon juiceLemon juice, Raw

8 ml
lemon zestLemon peel, Raw

2 g
chivesChives, Raw

6 g

Equipment

10-inch skillet
saucepan
slotted spoon
microplane zester

Method

Whisk almond flour 30 g, baking powder 3 g, salt 2 g and black pepper 1 g in a bowl until evenly combined.
Add 2 eggs (from the listed 4 each), heavy cream 30 ml and 10 ml olive oil to the dry mix and whisk to a smooth batter; let rest 5 minutes for the almond flour to hydrate.
Heat 5 ml olive oil in a 10-inch skillet over medium heat. Spoon half the batter to form two small pancakes (about 8 cm/3 in each). Cook first side 2 to 3 minutes until edges set and underside is golden, then flip and cook 1.5 to 2 minutes more. Transfer pancakes to a warm plate and keep covered while finishing the rest.
Increase heat to medium-high and add unsalted butter 15 g and 10 ml olive oil to the same skillet. Slice cremini mushrooms 100 g and sauté 6 to 8 minutes until deeply browned. Add baby spinach 80 g and cook 1 to 2 minutes until wilted. Remove from heat and stir in lemon zest 2 g and chives 6 g.
Fill a saucepan with 600 ml water and bring to a gentle simmer (small bubbles breaking on the surface). Create a gentle whirlpool, crack the remaining 2 eggs (from the listed 4 each) into the center, and poach 3 to 4 minutes until whites are set but yolks remain soft. Lift eggs with a slotted spoon and drain briefly.
Assemble two servings: place pancakes on plates, pile sautéed mushrooms and spinach over each, top with a poached egg, then drizzle each with the remaining 5 ml olive oil mixed with lemon juice 8 ml. Finish with a pinch of salt if needed and ground black pepper.

Tips

Pro tip

Rest the batter 5 minutes after mixing so almond flour hydrates and pancakes hold together better.
If you prefer a firmer yolk, poach eggs for 4 to 5 minutes instead of 3 to 4 minutes.
Use a lower heat and a little oil in the pan rather than dry-cooking to get an even golden color without sticking.

Frequently asked questions

What can I use instead of almond flour?: You can use coconut flour from the pantry, but use much less because coconut flour absorbs far more liquid; start with about one-quarter of the almond flour weight and add an extra egg or a splash more heavy cream to reach a similar batter thickness. Almond flour gives a tender crumb and mild nutty flavor, while coconut flour will yield a denser, drier pancake unless liquid is increased.
Can I replace heavy cream in the batter with unsweetened almond milk?: Yes, unsweetened almond milk will work, but it is thinner than heavy cream so reduce the amount slightly or add an extra egg if the batter seems too loose; heavy cream adds richness and helps the batter set more quickly in the pan.
My pancakes fall apart when I try to flip them; what should I do?: Let the pancakes cook until the edges look set and small bubbles form on top, about 2 to 3 minutes on the first side, and use a nonstick or well-oiled skillet; resting the batter for 5 minutes helps almond flour absorb moisture, and cooking on moderate heat prevents the exterior from burning before the interior firms.
Can I make this ahead or keep leftovers?: This one is meant to be served fresh, so it is not built around being made ahead. If there is anything left, the general rule still applies: refrigerate within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — at 40°F (4°C) or below, and reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

4.8 gNet carbs

19.1 gProtein

40.2 gFat

3 gFiber

466Calories

Electrolytes

Na727 mgSodium

K658 mgPotassium

Mg92 mgMagnesium

Minerals

Calcium: 216 mg
Iron: 3.10 mg
Magnesium: 92 mg
Phosphorus: 360 mg
Potassium: 658 mg
Zinc: 2.10 mg
Copper: 0.320 mg
Selenium: 38.3 µg

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.137 mg
Riboflavin (B2): 0.859 mg
Niacin (B3): 2.60 mg
Pantothenic acid (B5): —
Vitamin B6: 0.211 mg
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

241.7 g per serving

9 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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