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Almond flour pancakes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten-free breakfast, Gluten-free pancakes, Keto breakfast, Keto pancakes
Servings: 6 pancakes
Calories: 171kcal
Author: Anna


  • Non-stick skillet


  • 1 cup 100g almond flour
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sweetener such as Sukrin or Swerve
  • ¼ teaspoon salt
  • 2 large eggs at room temperature
  • 2 tablespoon olive oil
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • Olive oil for frying


  • 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.




Serving: 1pancake | Calories: 171kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Calcium: 96mg | Iron: 1mg