Keto Almond Flour Pancakes Recipe
Delicious and fluffy Keto Almond Flour Pancakes are a perfect low-carb breakfast option. Made with almond flour and keto-friendly ingredients, these pancakes are moist, flavorful, and easy to make. They are ideal for anyone following a ketogenic or low-carb diet and make a great start to your day without compromising on taste or nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Dry 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)
Wet Ingredients:
- 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 of sweetener (optional, use keto-friendly sweeteners like erythritol or stevia)
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, and salt. Make sure there are no lumps in the flour for a smooth batter.
- Combine the Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, melted coconut oil (or butter), vanilla extract, and sweetener (if using). Make sure all the wet ingredients are well combined.
- Mix the Batter: Slowly add the wet ingredients into the dry ingredients, stirring gently. The batter should be thick but pourable. If it’s too thick, you can add a little more almond milk to reach the desired consistency.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with some coconut oil or butter.
- Cook the Pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook each pancake for about 2-3 minutes on one side until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
- Serve and Enjoy: Remove the pancakes from the skillet and serve hot. You can stack them and top them with your favorite keto-friendly toppings.
Notes
- Use blanched almond flour for the best texture and smooth batter.
- Adjust the sweetness with your preferred keto-friendly sweetener or omit it for a more savory option.
- Ensure the pan is preheated well to prevent sticking and achieve a golden crust.
- Do not overcrowd the skillet when cooking to allow even cooking and easy flipping.
- These pancakes are best served immediately but can be stored in the fridge for up to 2 days and reheated.
Keywords: Keto pancakes, almond flour pancakes, low carb pancakes, ketogenic breakfast, gluten free pancakes, keto breakfast
