Introduction

These Keto Almond Flour Pancakes are a delicious, low-carb alternative to traditional pancakes. They are fluffy, flavorful, and perfect for a satisfying breakfast that fits your keto lifestyle. With simple ingredients and easy steps, you’ll have a stack ready in no time.

A stack of three golden-brown pancakes with light fluffy texture sits in the center of a white plate. On the top pancake, there is a small dollop of white whipped cream surrounded by a ring of fresh, plump blueberries that are deep blue with a slight sheen. A few extra blueberries are placed loosely near the side of the plate. The plate is on a white marbled surface with a blurred kitchen background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour (blanched almond flour works best for a smooth texture)
1 teaspoon baking powder (for fluffiness)
Pinch of salt (optional but enhances flavor)
2 large eggs (for binding and structure)
1/4 cup unsweetened almond milk (or any low-carb milk alternative like coconut milk)
1 tablespoon coconut oil or melted butter (adds moisture and richness)
1 teaspoon vanilla extract (for flavor)
1-2 tablespoons keto-friendly sweetener like erythritol or stevia (optional)

Instructions

Step 1: In a large mixing bowl, whisk together the almond flour, baking powder, and salt. Make sure to break up any lumps for a smooth batter.
Step 2: In a separate bowl, whisk the eggs, almond milk, melted coconut oil (or butter), vanilla extract, and sweetener if using until fully combined.
Step 3: Slowly pour the wet ingredients into the dry ingredients, stirring gently. The batter should be thick but pourable; add a little more almond milk if needed to adjust consistency.
Step 4: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Step 5: Using a 1/4 cup measuring cup, scoop batter onto the skillet. Cook pancakes for 2-3 minutes until bubbles form on the surface, then flip and cook for 1-2 more minutes until golden and cooked through.
Step 6: Remove pancakes from the skillet and serve hot with your favorite keto-friendly toppings.

Tips & Variations

For a nuttier flavor, try toasting the almond flour lightly before mixing.
Swap coconut oil with melted butter for a richer taste.
Add cinnamon or a pinch of nutmeg to the batter for extra warmth and flavor.
Use sugar-free syrup, fresh berries, or whipped cream to keep it keto-friendly.
If batter is too thick, gradually add almond milk instead of all at once to better control texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or microwave for about 20-30 seconds until heated through. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag; reheat from frozen in a toaster or skillet.

How to Serve

A stack of four golden brown pancakes is centered on a white plate, each pancake showing a soft, fluffy texture with slight browning along the edges. On top of the stack, there is a dollop of white whipped cream surrounded by a cluster of fresh, plump blueberries, which also scatter around the base of the pancakes on the plate. The white marbled surface underneath the plate adds a clean, bright background that contrasts with the dark blueberries and golden pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is key for the keto-friendly aspect and texture of these pancakes. Coconut flour can be used but requires adjusting the liquid and egg quantities since it absorbs more moisture.

What sweeteners work best for these pancakes?

Keto-friendly sweeteners like erythritol, stevia, monk fruit, or a blend of these work well. Adjust the amount based on your preferred sweetness level or omit for no added sweetness.