Moist and easy-to-flip, these fluffy almond flour pancakes are the ultimate keto and gluten-free breakfast. Top them with your favorite berries or nuts, smear some butter on top, and drizzle on a sugar-free syrup of your choice to complete the dish.
Ingredients and substitutes
Almond flour - I use blanched almond flour to make this recipe. You can substitute it with hazelnut flour if you want.
Baking powder -To fluff up our gluten-free almond flour pancakes, we need to add 1 teaspoon baking powder.
Sweetener - As always, I use granulated sweetener from Sukrin or Swerve, but you can use monk fruit as well as allulose or even xylitol (NOTE: xylitol can be deadly for pets!)
Eggs - Use 2 large eggs at room temperature.
Olive oil - Olive oil will make our easy almond flour pancakes moist.
Salt and vanilla extract - Vanilla is an optional ingredient, but don't skip salt as it balances the flavors.
Heavy cream - Alternatively, you can use whole milk or plant-based milk like unsweetened almond milk or coconut milk.
Step by step directions
To make our keto almond flour pancake recipe, combine all dry ingredients in one bowl, then add the rest of the ingredients and combine until no dry ingredients are left.
Heat some olive oil in a large non-stick skillet over a low-medium heat.
Measure around ⅛ cup of batter per pancake, pour onto the hot skillet, and cook for around 2 minutes or until the edges are getting dry and a few bubbles appear on the surface. Then flip and cook for 1 minute or until golden brown. Repeat with the rest of the batter.
Serve our gluten-free pancakes right away!
Fresh or frozen berries, nuts, sugar-free syrups, chocolate chips, and butter are your go-to toppings if you’re on a low carb diet. If you want, however, to make something special at home for your healthy pancakes, try this KETO CARAMEL SAUCE or my favorite KETO NUTELLA CHOCOLATE SPREAD.
Carbs in keto almond flour pancakes recipe
These delicious, low carb pancakes are perfect for those who follow a keto diet as they're made with keto-friendly ingredients. This recipe will make you 6 pancakes with only around 2g net carbs per each.
No, you can't substitute almond flour with coconut flour. Coconut flour is more absorbent which means that you need less flour for the same amount of liquid ingredients that you would use with almond flour. It's better to find a recipe that uses coconut flour from the beginning.
that you can use to make the flipping process easier. For example, fry them over a low-medium heat. A lower heat will give your pancakes more time to cook through and set without burning, which will make flipping them easy. You can also use a lid: cover your frying pan with a lid when frying the pancakes. The hot air inside will help to set the pancakes faster. Finally, use a non-stick skillet. It's always easier to flip pancakes if you cook them on a non-stick skillet.
More keto recipes
Almond flour pancakes
- Non-stick skillet
- In a large bowl, combine the almond flour, baking powder, sweetener, and salt.
- Then, add the rest of the ingredients and whisk until well combined and no dry ingredients are left.
- Heat some olive oil in a large non-stick skillet over a low-medium heat.
- Measure around ⅛ cup per pancake, pour onto the hot skillet, and cook for around 2 minutes or until the edges are getting dry and a few bubbles appear on the surface. Then flip and cook for 1 minute or until golden brown. Repeat with the rest of the batter.
- Serve right away with fresh berries and any keto-friendly syrup of your choice.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com