Delicious hot and fluffy almond flour pancakes make a fantastic low-carb breakfast! They taste just like the ones you ate as a kid. But these come from an easy, gluten-free, keto recipe.
Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?
Drizzled with sugar free maple syrup, these keto pancakes have been a staple in my house for years! My whole family loves this recipe.
The best part is knowing that these almond flour pancakes are low-carb and gluten-free. I like to serve mine up with butter and sugar-free maple flavored syrup for comfort food without any of the guilt.
Pancakes always make me think of the weekend, but they’re great for an easy weekday breakfast too! In fact, this recipe only takes about 20 minutes to make from scratch.
You can also cook them ahead of time and then store them in the refrigerator or freezer. Then, breakfast is as easy as warming them up and adding your toppings!
Ingredients needed
You only need five simple ingredients plus water to make these easy keto almond flour pancakes!
Almond flour
Almond flour and almond meal are great replacements for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour.
For fluffy pancakes, the key is to use extra fine blanched almond flour so the texture isn’t too dense.
Eggs
Whole large eggs are used as the binder for the recipe. If you find the taste a bit too eggy, you can use flax eggs or psyllium eggs for half the recipe.
Baking powder or soda
Baking powder or soda creates the light and fluffy texture we want in pancakes and other baked goods.
If you use baking soda in this almond flour pancake recipe, it's best to add a little vinegar so there's enough acid to make air bubbles in the batter.
Oil
It's best to use a mild oil like avocado oil. Coconut oil and olive oil are okay to use but may add undesired flavor.
Salt
A small amount of salt gives the pancakes a better taste!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
How to make homemade pancakes with almond flour
Making some keto almond pancakes is actually very easy so it's perfect for those slow weekend mornings. You won't even miss those "traditional pancakes".
Here's a step by step guide on how to make them...
Step 1: Preheat cooking surface
Before starting the batter, preheat a griddle or large nonstick skillet. Lightly oil or grease the cooking surface and heat to about 325 to 350°F on medium heat.
Step 2: Make pancake batter
Combine all the ingredients in a blender or large mixing bowl with a whisk.
Tip: Adding in vinegar or sparkling water to your pancake batter will create more bubbles and result in fluffier pancakes.
Step 3: Cook gluten free pancakes
Pour the prepared batter onto the hot cooking surface. Use about ¼ cup batter for each pancake or adjust to desired size.
When the edges start to dry and you see small bubbles on the top of the pancakes, flip and cook on the other side for a minute or two.
Note: The first side should be nice and golden.
When the other side is browned, remove from heat and keep warm. Repeat until all the remaining batter has been used.
That's it! In just a few easy steps, you’ll be ready to dig into a delicious stack of almond flour pancakes!
Quick tips for the best almond flour pancakes
- Add an acid. If your pancakes are not turning out as fluffy as you like, try adding a little apple cider vinegar. This acid will help increase the bubbling effect needed. Or, you can try using baking powder instead.
- Use homemade blanched almond flour. Try making your own almond flour by gently pulsing blanched almonds in a coffee grinder until they are finely ground. I don't recommend using almond meal which is made with the nut skins on.
- Separate the eggs. Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
- Make a double batch. The pancakes freeze well and can be reheated right from the freezer in the microwave. So do yourself a favor and make enough for later.
How to serve low carb pancakes
Almond flour pancakes taste great with a tablespoon of butter on each for a healthy breakfast. If you want extra flavor, I recommend using low carb toppings to keep your meal keto friendly!
Here are a few of my favorites:
- Low-carb maple syrup or cinnamon dolce syrup
- Keto whipped cream
- Sugar free chocolate chips or dark chocolate chips
- Fresh or frozen berries
- Keto blueberry syrup or other fruit flavored syrup
For a full meal, serve these fluffy almond flour pancakes with a soft boiled egg and crispy bacon. You can also bake a sausage, egg and cheese casserole in the oven while preparing the pancakes and enjoy a delicious breakfast!
With so many delicious flavor options, it’s hard to choose. You may just have to try them all!
How to store and freeze pancakes
These fluffy almond flour pancakes are just as good out of the freezer as they are the first day they were made.
To prevent them from sticking to each other in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.
To reheat, you have plenty of options.
- Microwave - Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
- Toaster - Toasting gives them slightly crunchy edges. Just toast like bread on a light setting.
- Oven - For large batches, reheat them in the oven at 350 degrees F. for ten minutes.
This is an easy way to meal-prep healthy breakfasts for the whole week!
FAQs
Before getting to the full almond flour pancake recipe, let's take a look at some questions people often ask about these pancakes.
You can use finely ground blanched almonds or almond meal in place of regular flour in pancakes. But you may need to make a few small adjustments to the recipe.
If you don't have an adequate binder in the batter, the pancake may be crumbly. That's why you need to use plenty of eggs in the recipe. Xanthan gum, psyllium, or flax meal are also binding ingredients.
Using about 2 tablespoons of batter per pancake, a serving of 4 pancakes will have about 8 grams of total carbs with 4 grams of fibers. So a serving is about 4g net carbs.
Like This Keto Pancake Recipe? Try These!
If you like this almond flour pancake recipe, you may want to try more keto pancakes. Take a look at some of these other low-carb breakfast ideas:
- Oat Fiber Low Carb Buttermilk Pancakes are the closest you will get to traditional high carb pancakes. No one can tell the difference!
- Keto Coconut Flour Pancakes are a great pancake alternative for anyone with a nut allergy.
- Fluffy Keto Cream Cheese Pancakes have two secret ingredients that make them super light and fluffy!
- Gluten Free Low Carb Pumpkin Pancakes are a great way to use up leftover canned pumpkin for a delicious breakfast treat.
- Peanut Butter Pancakes have a unique, nutty taste and are completely vegan!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Almond Flour Pancakes (Keto)
Video
Ingredients
- 2 cups almond flour finely ground is best (see note)
- 4 eggs
- ½ cup water for puffier pancakes you can use sparkling water or add in a little vinegar (see note)
- ¼ cup oil
- 1 teaspoons baking soda use baking powder if you prefer
- ½ teaspoon salt
- 3-4 packets stevia or one tablespoon of granular sweetener
Instructions
- Preheat griddle or pan over medium high heat (about 325-350°F).
- Mix ingredients together in a blender or bowl with electric mixer. Pour batter onto hot griddle.
- Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.
Notes
- Makes about 24 small silver dollar size. Larger size can be made if desired.
- If needed, the almond flour can be sifted up to 4 times to make the pancakes less grainy.
- For fluffier pancakes, try adding a small amount of vinegar (up to 1 tablespoon) or use baking powder instead of soda.
- Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
- Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.
- Watch me make this recipe on YouTube!
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 20, 2012... Last Updated: November 30, 2023.
Zander
It’s taking me a bit to get over the texture of cooking with almond flour, I’m finding the texture a bit dryer then I’m used to when eating flour based foods.
Still my partner, 1 yo son and myself really enjoyed this one. It’s a bit dry though. Maybe I will add bananas to it next time.
Rebecca Slagle
Thanks for the recipe that I just found and made it this morning. Absolutely delicious! Did tweak it a bit. Added ground flax seeds, cinnamon and a little bit of vanilla. Used one teaspoon of stevia. After all was mixed, I added the batter to one shredded zucchini. Turned out great and the flavor was oh so good!😋
Lily Kindler
This is my favorite low carb pancake recipe for ease in making and outcome. I skip the sweetener though. I put all ingredients in my blendtec and mix for a few seconds, let rest and cook. They are fluffy and tasty.
Denise
Great recipe. I am a idd (insulin dependent diabetic)and my breakfast was so limited! This gives me another breakfast choice and very good flavor. Thank u!
LaDonna
Fantastic recipe that yield’s delicious pancakes! The only change I made was separating my egg whites and whipping them into soft peaks before folding them into the rest of the ingredients. I’ve made these pancakes twice and the last week and the whole family loves them!
Eileen
Hubby and I just finished our pancakes and they were delish!! I will next time use baking powder for added fluffiness
Mary Anne
Just diving into keto for Hubby...made a few changes to suit our tastes as I don’t use artificial sweeteners..
I added a quarter cup of unsweetened applesauce for sweetness and replacement for the volume of fat found below....
I added seltzer water as suggested and added a tbsp of apple cider vinegar to water...
while heating the pan, I added a tbsp of butter and a tbsp of coconut oil...when melted I poured the mixed fat into the batter leaving a generous amt in the pan for frying.this recipe made 8 medium size pancakes.
I placed the batch in the oven at 300 for 10 minutes before serving. We ate 2 each and I froze 4 in parchment further wrapped in foil...I’ll cook this later in the oven at 300 for another day.
I might add chopped pecans for flavour next time but they were delicious...and browned really nicely...
Serving we had no need for butter but did top with one tablespoon pure maple syrup and strawberries...very filling before heading out for a hike!
Madeleine
Stevia and or Monkfruit are not artificial sweeteners
Debbie
This was really good! I liked the almond flavor. They’re light as well. My husband is diabetic and I’m always looking for recipes. I also had almond flour to use up! 😂
Santa Simo
HI, I would love to try out this recipe. You mentioned the amount of sparkling water in the recipe, but how much of apple cider should I add? I usually have apple cider vinegar at home as opposed to the seltzer water. Y
Lisa MarcAurele
You still need water, but would add about 1 tablespoon of vinegar.
Elaine
Pancakes tasted bitter and inedible
Lisa MarcAurele
It could be your almond flour. But the added sweetener should have offset any bitterness from the flour or the baking powder/soda.
Madeleine
I have been making a recipe just like this for a couple of years, with no sweetner and it’s never bitter. Your almond flour must be rancid.
Julie Martin
Vinegar is misspelled
Lisa MarcAurele
Thanks for letting me know. I've fixed it!
JS
Great recipe! I love to add some blueberries with a hint of lemon zest or extract! Can this recipe be converted to make muffins? If so, what would change? Thanks!
Lisa MarcAurele
You may need to adjust the liquid and use baking powder instead of soda.
Tami Middleton
I have shared this recipe with so many friends who are doing keto and looking for new recipes. I sift my almond flour 3-4 times. It helps reduce some of the grainy texture. I also always use Perrier water to make the pancakes fluffier.
Elizabeth T Marler
Haven't tried this yet, but am curious about the choice of either baking soda or powder. The 2 behave differently depending on other ingredients. As baking soda needs something acidic to activate it, it would be useless here unless you used the sparkling water. It would only add a little saltiness. Baking powder would be the better option otherwise.
Elizabeth T Marler
*I see now where you mention adding a little vinegar. Perhaps amending the actual recipe might make it a little clearer for those less experienced bakers. Lol
Lisa MarcAurele
I will make it clearer in the instructions. Thanks!
Gianna Laffin
Hey, I'm looking for a Pancake recipe where I can make/mix the dry ingredients ahead of time and store it in a Airtight container so when I want pancakes it's super easy to throw them together. Would the dry ingredients in this recipe be okay? Would there be any issues/reactions between the dry ingredients being stored together? How long could they last before expiry? Thanks.
Lisa MarcAurele
This recipe should work for that. I'd say the mix should last as long as the expiration date on your ingredients. You can also use powdered whole eggs in the mix and just add more water to the batter so you don't need to have fresh eggs on hand to make the pancakes.
Alina
Made these this morning and they were very good! I sifted my dry ingredients and added a little vinegar and vanilla. Thank You I’ll be making these again.
Lesley
Are the carbs shown per pancake or per 100 gm, please?
Lisa MarcAurele
Carbs are per serving. When I make them very small and get 24 mini pancakes, it's 4 mini pancakes. I sometimes make them twice as big and get a dozen. So it depends on how big you make your pancakes. The carbs are based on 6 servings for the recipe.
Lesley
Thank you so much. L
Mikey
I have started cutting carbs last week and I just can't eat eggs for breakfast everyday. I came across this recipe on youtube. I made them today minus the sweetener, added a little vanilla and cinnamon. I found that I needed to add a little more water. I will need to find a sweetener I can tolerate but they were fine without. Just put a little sugar free syrup on them. I also cut up a medium strawberry and put on top. These were not bad, not as fluffy as regular pancakes but will change my breakfast choices. Thanks for the recipe.
Em
Do you know what the conversation would be for using THM gentle sweet or super sweet instead of stevia?
Lisa MarcAurele
It's about 1 tablespoon.
Darlene Naylor
Lisa’s Almond Flour pancakes were wonderful! Very filling & delicious! I did add a couple of drops of vanilla! I also love her cookbook 5-Ingredient KETO!
Tammy
Thank you so much. These will fit into my mediterranean diet and my gluten-free diet (I have celiac's disease)
You are a lifesaver
Desiree
Can this also be used to make waffles?Anything need to be changed?
Lisa MarcAurele
I haven't tried making waffles with this recipe. It may need a little tweaking with liquid/fat amount.
Heather
The consistency was great for a pancake. Light and fluffy. But, they tasted like egg... followed ingredients as written. Has anyone used less egg?
Lisa MarcAurele
You could try substituting an egg or two with psyllium or flax with water which are popular egg substitutes known as psyllium egg and flax egg.
Rose
A little salty. I used coconut oil. Id try a variation of this recipe and maybe cut down on the oil. Thanks for the share 🙂
Phil
What oil is used?
Lisa MarcAurele
I use avocado oil, but any oil should work.
Kerri
This was my absolute first time using almond flour. They turned out perfect and tasted great. I did add a few drops of vanilla extract and some ground cinnamon for flavor. The family loved them. Thanks!
Wendy
Absolutely love this recipe! I add some blueberries and serve with Cary’s sugar free syrup!
Fourester
I have tried these a few times. They always turn out nearly burnt and crunchy on the outside while still uncooked on the inside, no matter what level of heat I use. The keto coconut recipe doesn't do that.
Lisa MarcAurele
Are you using the finely ground almond flour? I've never had that happen to me.
Carol Little R.H. @studiobotanica
Love this wonderful simple recipe!
I have all the ingredients. On it !!
Sharon
We have made these for years, the absolutely best dairy free, gluten free pancakes.
yang
Love the pancakes, very easy to make!
Donny
OMG these look so perfect! So light and fluffy. Didn't think that could be done with almond flour pancakes so I have to try these!
Raia
So easy and tasty! Thanks for the great recipe. 🙂
Jean Choi
Such a perfectly fluffy texture! Love it
Lisa
These were AWESOME! Thanks for sharing!!!
Kim
I looooove this recipe I make them in my waffle maker and keep them in the fridge for the week.
Thank you
Donofrio Diana
These are very good pancakes however the recipe macros don't match my calculations.
I have multiple bags of Bob's Red Mill Super Fine Almond Flour in my freezer with best buy date of Jun 2020. According to the label:
Serving Size: 2 T (14g)
Calories: 80
Fat: 5g
Carb: 5g
Fiber: 1g
Protein: 4g
Using this info, I calculated 80g of Total Carb/64g of Net Carb for 6 servings:
4 large eggs = 1.6g net carb, 19.9g Fat, 25.1g Protein
Vegetable oil: 0g net carb, 14g Fat, 0g protein
Total Net Carbs for 6 servings = 65.6g
10.9 g Net Carb per serving
I think the issue is that there is a discrepancy among sources for Bob's Red Mill Almond Flour including their own website as well as the listing for the product link on Amazon. I used the package in my pantry to calculate macros above.
Sarah
Sorry these were very eggy. and I cut the recipe in 1/2 just in case of this. Thanks
Joy
What oil do you use in pancakes
Lisa MarcAurele
Usually avocado oil or coconut oil
Misty Arendt
The macros can't possibly be correct for 1 silver dollar pancake. Can you possibly double check that?
Lisa MarcAurele
Thanks for catching that. It's a serving of 4 small pancakes.
Russ
We are on our 2nd batch. We LOVE these. They are simple.. And more importantly, taste great and good for Keto. Thanks Lisa for this and all your other fantastic recipes.
I normally watch you on Youtube and just wanted to add that I definitely prefer your videos when you are in them and making the recipe as you comment on it vs the 2min ones when you're not in it at all. Just fyi...
Thanks again
Lisa MarcAurele
Thanks Russ! I haven't had the time to make the cooking show style videos, but hope to get some new ones up later this year.
Ladeisha
It turned out great
Pat
Easy to make... tasty! I added a few blueberries....yum! Thanks for the recipe!
This will be one of my go to recipes ?
Mike
Can i use this mix for waffles?
Lisa MarcAurele
It should work for waffles too. But you may need to make slight adjustments to the liquid if needed.
Hope
I made these this morning and they were perfect for a lazy weekend morning, but even better for being low carb!
paleoglutenfreeguy
This is such a good recipe to have handy. You made it so simple for me to whip some up on a weekend so thank you for that!
Megan Stevens
Wow, so great to have a basic recipe. Thank you.
Irena Macri
Super simple and delicious! Also, a good reminder to let the batter sit for 10-15 minutes for the baking soda to activate properly. I always rush but it did make a difference.
ChiihYu
Yum! Pancakes! Nothing better than a hot, fluffy pancake that's good for you!
Jean Choi
Love almond flour pancakes and this is so yummy and fluffy!
MariLyn
I have not found a recipe for pancakes in the three years I have been looking for a really good pancake. Until now! These rocked! I doubled the recipe, so I would have batter in the fridge for later this week, make a waffle or two is the plan. The only thing I changed was, 1 tsp. Baking soda, and 1 tsp of baking powder. Even my finicky, autistic grandson ate four of them! With recipes like this, it’s not hard to keep us on low carb. Thanks a zillion! M
Francine
Are you serious, a 1 inch pancake???
Lisa MarcAurele
They are more like 2 to 3 inch pancakes.
Lorraine Burnham-Levy
I made these pancakes this morning! Truly fluffy! I added a bit of apple cider vinegar and waited to fry them up! So good!
Judy
Hi LISA!
These are really deliand fluffy. I love the fact that the recipe is easy to cut into 1/4. 6 pancakes is just enough for just me.
Hubby tasted it, and he loved it also.
My stomach gets queasy when I consume coconut flour or coconut milk, so I am really happy to see this easy recipe!!!
After breakfast, I’m going to make your cinnamon rolls!!!
Lisa MarcAurele
Happy the low carb pancakes worked out for you. Enjoy the cinnamon rolls!
Patrick
Thank you Lisa. These are delicious. I use baking powder and I also leave out the stevia. Still deelish even without sweeteners. Also I use a mixer to whip up heavy cream for a topping with berries rather than syrup. Low carb YUM! Thanks so much for sharing.
Janet Palaggi
Thank you, my family would be lost without your LOW CARB YUM!
Lisa MarcAurele
I'm so happy the recipes are working for you!
Geraldine
Actually fluffy and delicious!!
I did add some swerve, vanilla and cinnamon 😉
Lisa
I've made keto pancakes a few times, using other recipes, and we have always enjoyed them. I tried this recipe after watching Highfalutin Low Carb on YouTube where he makes this recipe. It was awful. So bad we didn't even finish them, we all had 1 pancake apiece and that was it. I think part of the problem was the baking soda I could taste it in the recipe. They had a weird taste and was not enjoyable.
Lisa MarcAurele
I'm sorry the recipe didn't work out for you. You could try using less baking soda with the sparkling water option. A little more sweetener should also offset any taste of the baking soda.
Jimmie
I absolutely could not get this to turn into a batter. Just ended up with nothing but crumbly pieces, so i couldn't even get to the cooking section. Terrible recipe, and it baffles me where all the other reviews could be coming from.
Lisa MarcAurele
I make this recipe all the time as it's my favorite keto pancake. Did you use finely ground almond flour?
Dominique
Hi! Super excited to make this recipe. Just wondering what size measuring cup I should use to make a silver dollar sized pancake. Thanks!
Lisa MarcAurele
I use about 2 tablespoons which is about 1/8 cup.
Dana
Score!! I haven’t had a whole pancake in so long, usually just a bite of my husbands. ?
I made these little guys and am overjoyed to say they are delicious!! Put a little butter on top and used Walden Farms calorie (everything free) syrup. I also added a bit of vanilla extract to the batter.
DELISH!
Linda
Yummy yum yum!! These are by far the best almond pancakes I've ever tasted!
Celina
What is the freezer time and how long do you microwave them?
Lisa MarcAurele
They can be kept in the freezer for at least 3 months. I microwave them for a minute or two.
Theresa
I made these pancakes this morning! VERY good. A slice of butter and sugar free syrup hit the spot! Thank you.
Helen
Is every silver dollar pancake 71 cal
Lisa MarcAurele
It's what I get for each pancake when the batter is divided into 24 pancakes. So if you get 12 larger pancakes, it will be double that.
Jen
I love these! I added a splash of vanilla and a dash of cinnamon to the recipe, along with using lakanto as the sweetener. Yummy!!! My 5 yr old devoured them. Thanks for the recipe!
Lisa MarcAurele
So glad you both enjoyed the almond flour pancakes!
S
I wanted to love these, but this isn't a recipe for batter, it's a recipe for dough. It was too thick to spoon, so I added more water and another egg. Still no dice. After cooking, the middle is still doughy.
Lisa MarcAurele
Are you sure you didn't accidentally use coconut flour? The ingredients and ratios used in this recipe should result in a batter, not a dough. There had to be a mistake made.
Ana
I had actually the same issue even though I used the exact ingredients. The oil I used is coconut oil, maybe this caused it to look like dough. I am still to cook them and see.
2 cups of almond flour, could this be too much?
Lisa MarcAurele
I make these pancakes all the time without issue but I usually don't let them sit for 15 minutes so maybe that's the problem. I'm going to delete that step.
Catherine
I tired this recipe with almond meal instead of almond flour and the texture was too gritty for me. I ended up adding shredded cheddar cheese to the mix to make a savory pancake to serve with bacon and the flavor was better but still a bit gritty. Next time, I will use the flour.
Lisa MarcAurele
Blanched finely ground almond flour is much better than the meal.
Karen Rye
Do you have to mix with a blender, will hand mixer work?
Thank you
Karen
Lisa MarcAurele
A hand mixer or even a whisk works for the recipe.
Pour Moi
These were not good, I'm sorry to say. They did have a beautiful golden color, but they were just not good. I give up on keto/low carb breads/baked goods/pastries. I think my taste buds are just too refined for these eggy creations.
Kelli
Great recipe. My whole family loves these! Important tip: put all the wet ingredients in the blender first, then the almond flour on top. It blends much faster and smoother that way!
Lisa MarcAurele
Thanks for the tip!
Suzie
Helloooo!! Thank you for this absolutely delicious recipe! These are without a doubt THE BEST BEST BEST BEST almond meal no carb healthy pancakes I've ever ever made!!! I also separated the eggs, whipped the egg whites to soft peaks and folded them through the mixture. These pancakes were light, fluffy and delicious but most importantly they were solid! They were enough and didn't fall apart. That's a winner!! Thank you again!
Lisa MarcAurele
Thanks for that tip on fluffier pancakes!
Jan4c
I’m going to try this recipe how much stevia is in each packet? Can you help?
Thank you in advance
Jan4c
Lisa MarcAurele
Each packet is equivalent to about 1-2 teaspoons of granular sweetener.
Ciera
This recipe is fantastic. I made a double batch to keep some in the freezer for my daughter. She had hers with a smear of peanut butter and i drizzled mine with honey. My go to pancake recipe is typically a coconut flour one, but the texture of these are so much better.
Lisa MarcAurele
I like to keep a good supply of both this and the coconut flour one in the freezer. However, I've been trying to stay away from dairy so this one is what I prefer lately. Glad you and your daughter enjoy the pancakes!
Manij
Thank you very much Lisa.
Caitlin
Is this one serving? Is the nutritional information for 1/24 of the recipe? So one pancake?
Lisa MarcAurele
1 pancake is not a serving size, but the nutritional data is given per pancake. I typically eat 3.
Pat2326
Oh my gosh! Loved these!! Did not want the ones with coconut OR with cream cheese! My husband loved them! THEN forgot to pin!! After an hour found you!!! It's pinned now! Thank you for sharing! Hope I'm not going to get junk mail by leaving comment
Lisa MarcAurele
Thanks for the pin! I'm so glad you found the recipe. It's been a keeper with my family for a decade.
dave
how can i sub pecan meal in your recipe or just add
Lisa
It should be okay to sub that for almond flour or meal.
Jacklyn
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Lisa
Thanks for writing in Jacklyn!
Christina
Being diabetic and the cook in the family , it's hard cooking for me and my husband. These are great for both . I added vanilla to mine and made them a little bigger. I also melted sugar free blackberry jam on top. Wonderful! I will be making these again.
Lisa
The jam sounds like a wonderful way to top them off!
Carla
I can definately handle these. I added vanilla extract and doubled the Stevia. Used melted butter instead of oil.
I tried coconut flour pancakes and had to throw them away. I couldn't handle the test and powdery texture. This texture came out very similar to real pancakes and tasted fabulous with butter and sugar free syrup on top. After adding the syrup 4 silver dollar pancakes came out to around 8g net carbs . definately a nice treat for my high carb days 🙂
Lisa
Thanks for letting us know how they came out and the mods you made!
Brittany
Do you have to use a blender?
Lisa
No. Most times, I just use a whisk.
Yvonne
Hi Lisa
I tried the recipe, the pancakes were yummy! Pls advice what oil can i replace with cos i used olive oil .
TIA
Best Regards
Yvonne
Lisa
Coconut or avocado oil are what I use. I like to melt the coconut oil first or use fractionated (liquid version).
Jaclyn
Thanks for this recipe! I left out the sweetener and put in a few dashes of cinnamon and ginger. The baking powder and sparkling water was a great tip. I definitely made mine larger than the recipe called for because it made much less than 24 :). I think I can trick my daughter into eating these no problem. Used coconut oil in batter and cooked them in coconut oil which adds to the flavor. I am usually sensitive to the egg taste too and found these modifications help!
Lisa
Thanks for sharing. I love the addition of cinnamon and ginger.
Marie
I would love to make these for my granddaughter, but she has an allergy reaction to eggs. She also is type 1 diabetic. Has problems with certain kinds of food. She is now on a special diet from her doctor. Is there a recipe without eggs?
Lisa
You can try subbing out with psyllium eggs (psyllium and water).
Kevon
Did that plus subbed the stevia with molasses. Yummy! Will definitely do again.
Lisa
Thanks for sharing Kevon!
Anja Dreyer
You can also try flaxseed flour and water for an egg substitute:)
Lisa
Flax eggs are a good option!
Wayne Tremblay
Unsweetened applesauce use 1 forth cup for every egg ?
Stacie
What THM fuel is this? It may have been on the recipe, but if so I couldn't find it. We tried them for breakfast this morning and they are yummy!!
Lisa
I'm not familiar with THM, but I think most low carb high fat items are S.
Ronalyn
I was looking for an almond meal pancake recipe and found yours. I followed the recipe exactly, using baking powder in place of soda and sparkling water instead of plain. The pancakes were outstanding in both taste and texture. I've been baking gluten free for several years and the best thing I learned (and strongly recommend) is to weigh the almond flour (and all other flour used for GF and Keto baking). It can make a big difference in the outcome of the recipe.
Lisa
Thanks for writing in. I'm glad to hear the pancakes worked out!
Ems
Please can you send to me the recipe?
I will appreciate
Lisa
It's shown above in the recipe card.
Olga
These turned out to be perfect and delicious pancakes! Easy and low carb, exactly what I was looking for. I added a tiny bit of vanilla extract, but otherwise followed the recipe exactly as written. Thank you for sharing!
Lisa
Thanks for writing in Olga to let us know how they turned out!
Leslieski
Love this recipe! I have tried 4 others and didn't like them and almost gave up. Thanks for posting this.
Lisa
I'm so glad they worked out for you!
Kat
This was my first foray into almond flour pancakes and I’m pretty pleased. I don’t eat stevia, and the Stevia website advised a conversion of 1 teaspoon sugar. I halved the recipe and these were not sweet at all. (I think I will add more sugar next time, I like a sweet pancake.). The batter was easy to make and nice and thick, I’ll try Pellegrino next time, too, although plain water worked just fine.
Without the extra sweetness, I thought that this batter would work well as a “quick bread”, too. Kind of like naan. I might add some garlic powder and some herbs and a little more salt and serve it with soup, maybe? I’m a gastric sleeve patient and sometimes I miss eating bread with meals, but the carbs on this recipe are so low, i wouldn’t feel guilty!
Thanks!
Lisa
It's worth a try as a flat bread.
Jenn
I make naan with a half cup of almon flour, a half cup of arrow root starch, and a cup of coconut milk. Cook in a skillet like pancakes with a tiny bit of coconut oil.
Wilma
Love your pancakes. I made them a couple months ago. Had some left over, I popped them into my toaster.
Lisa
Great way to heat up the leftovers!
Elizabeth S.
I wish you could post a photo cause mine came out great. I agree they can be eggy and too savory. What I did second time making them: I halve the recipe cause it makes enough for two people. My alterations: Half of everything listed above except: 1/2 tsp baking soda, 1/2 tsp baking powder, used Diet Sunkist cause I didn't have sparkling water (from plastic 2L), 2 tbsp Swerve granular, 1 tbsp Swerve confectioners, splash vanilla extract. Served with Walden Farms calorie free pancake syrup, sliced banana and strawberry, brought the Swerve confectioners to the table to taste but didn't need it this time. I was too impatient to let the dough sit long but I noticed bubbling faster halfway through. I like a hot griddle, lots of oil and smaller pancake. I'll post a pic on Pinterest at eblawler! Thanks! Everyone in family loved them.
Lisa
Thanks for sharing!
Natalie
These were so good. I never rate recipes, but I enjoyed this one so much, I had to comment. I have been in search of a good low carb pancake recipe forever, and this was awesome. I used baking powder, a little coconut sugar instead of stevia, almond milk in place of water and added a little extra based on other reviewer comments, and added vanilla. I also let stand for 30 minutes before making (only because I was on a conference call ?). They came out perfect! Very light and fluffy, great flavor. Served with strawberries and a little Irish butter. Omg! I could have eaten the whole batch. Thank you for sharing!
Lisa
You're welcome!
Jon
Does the size of the eggs matter?
Lisa
I use large eggs. And it typically does.
Tammy
Something went wrong! I tried substituting pecan flour for the almond flour and also used coconut oil. As soon as I started mixing (used mixer instead of blender) I knew something was wrong. The batter was extremely thick, more like dough than batter. I added water until I got it to batter consistency, but upon cooking discovered that this just depleted everything that would have been binding in it. When putting in the skillet, I still had to use my spatula to slightly spread it out. As it cooked, bits of the edges kept breaking off and upon trying to flip it, it just crumbled to pieces. Is there something about the density of pecan flour that I should have used less than the two cups? It's kind of expensive, so I hate to waste in on more experimenting, so if anyone has any tips, I'd surely appreciate it.
Lisa
I don't have a lot of experience with pecan flour. But, pecans have less fat so that may have been a contributor.
Kirsten
Hi
Can the almond flour be substituted with coconut flour?
Lisa
It's better to just make the coconut flour pancake recipe.
Gizella
My thoughts are because you used coconut oil instead of some other oil is why the batter came out too thick ?
Wanda Maffia
A question: Is the nutritional information for the 1 pancake silver dollar size? 71 calories for 1 silver dollar size pancake?
Lisa
It is, but my silver dollar size pancakes are a bit bigger than most.
Molly
I made these this morning and loved them!!!
(Don’t let the negative reviews stop you! I hate to say it, but they must have done something wrong, Sorry folks!)
These are delicious!
I am going to try to store the extra batter in the fridge for tomorrow. Fingers crossed.
(I don’t have a blender- but my food processor worked perfectly)
Lou
These are wonderful, made them a few times. Tonight I used baking powder and orange essence, they smell and taste amazing. Thanks for the recipe.
Heidi Bush
Made these as directed mostly. I didn't use a blender, just stirred in a bowl, used 4 jumbo eggs, 2 packs of stevia, 1 tsp baking powder. Once I added a little more salt and cooked them in butter to crisp, they were perfect!
Dean
Hi
Im not sure about the bad reviews as they almost put me off. Thank goodness I deceided to try. Ingosh these are delicious!! Followed directions used baking powder and a lil vanilla. Great consistency and color. Don't wait for pancake to bubble up likea flour made pancake though. Just delicious. Thank you
Lisa
I don't get the bad reviews either. My family eats these up and they aren't following a low carb eating plan.
Kassie
Would flax eggs work in this? I can’t tolerate eggs
Lisa
It's worth a try. They've worked for me in other recipes.
Louis Brill
My wife and I tried them this Morty for breakfast. Only 1 word is needed here. YUM! Thanks for a great recipe
annie mack
I found this batter was way too thin and watery, the almond flour does not absorb liquid like wheat flour so when trying to put batter in the pan everything runs together. i eliminated the water and added about 1/4 cup coconut flour (or oat flour or low carb baking mix works too), much better consistency. Another time I separated the eggs, beat the whites separately and folded them in the last minute, made a much lighter puffier pancake. Also nice with a pinch of cinnamon and a few very finely ground nuts.
Lisa
I make this recipe all the time using a finely ground almond flour and the batter has never been too thin. Whipping egg whites is a good idea for a lighter pancake.
Shari
I don't understand how it is watery. Mine was extremely thick and had a very gritty texture. Yuk
Lisa
Annie, It sounds like you may have used coconut flour by mistake. I've actually done that once because my bags look very similar.
Shari
Nope. Superfine ground almond flour. Batter looked like oatmeal. Pancakes were very gritty (typical of most GF recipes) Luckily my GF neighbor came over, tried them & loved them. I gave her all of them. I tried it, it ended up being a waste of my time & ingredients. Glad it worked out for most people. Just because I try a recipe & don’t care for it, doesn’t mean I used the wrong ingredients or followed the recipe wrong. It just means I don’t care for it. People have different tastes, not everyone is going to love every recipe.
Iva
Excellent! Tasted amazing. Everyone loved them. I will make them again for sure. I used baking powder instead of soda and not regular almond flour but just well blended almonds. It worked great. Thanks for the recipe.
C
Finally made this wonderful recipe I pinned, so many get pinned and don't get made 😉
I used Pellegrino and they were the fluffiest pancakes ever!
Splurged with a little molasses and butter YUMMO
My 91 year old mom gobbled them up!
definitely will be making them again very soon ~ thank you ♡
Lisa
You're welcome C! It's great to hear that your mom enjoyed them too.
Holly
Hi- how much in weight or measures is the sweetener please? I’m in UK and not sure if a packet is 5g or a tsp etc. Thanks
Lisa
1 packet is equivalent to about 1 teaspoon of sugar.
Amber Clark
These were so good! I halved the recipe and added a teaspoon of vanilla extract. My fiancé who is supporting me and doing Keto with me devoured them! Thank you!
Kenisha
What was the recipe when you did half of the recipe ?
Nancy
I used 1tsp baking powder and found it to have a bitter after taste. Otherwise they rose beautifully and texture was good. Will reduce it to 1/2 tsp next time.
Sherri
Just ate these tonight for Pancake Tuesday. So yummy. Thank you.
Lisa
You're welcome!
Michelle
These were great! Thursday nights are always breakfast for dinner in our house. I felt so much better about serving these to my family then the typical white flour variety. All you need to go along with these pancakes is 100% pure Canadian maple syrup!
Kim
I have made -a lot- of pancakes in my 15+ years of low carbing, and I can safely say this recipe is the best I've come across in terms of replicating the texture of a "traditional" wheat flour pancake. They cook easily and don't fall apart when flipped, and hold up well to buttering and cutting (and eating, of course).
I don't like using a blender because I can never get the last bit of batter out easily, so I used a bowl and a hand mixer with the whisk attachment. I substituted 4 egg whites for 2 of the eggs to make it fluffier and less eggy, and added a touch of maple and vanilla extracts. Finally, I subbed almond milk for the water. So good!!
Jennifer L
These are amazing! I used baking powder instead of soda, sparkling water, and added 1tsp of vanilla and I couldn’t be happier! My husband, who is generally not a fan of low carb replacement recipes, said he actually prefers these pancakes over traditional flour pancakes! Thank you for this excellent recipe!
Lisa
Yay! So glad hubby liked them too.
Jason
I added about a tablespoon of cinnamon and these turned out fantastic. Just a little butter and I can eat these all day.
Thanks for the recipe!
Lisa
You're welcome. Cinnamon is a great add!
Theresa Springer
These pancakes are fantastic. Very happy with this recipe, this is a keeper! I leave out the stevia and split the 1/2 cup liquid between sparkling water and apple juice. Additoinally, I added a tsp of vanilla. The pancakes are also so great to use for other dishes as a savory addition when used without the sweetener.
The other things I am doing is increasing the sit time to 30 mins and adding an additional 2 tablespoons of liquid. Doing this made the pancakes just slightly thinner and they bubbled and cooked a bit faster in my opinion. The original recipe is very good and versatile and does produce a slightly thicker pancake that is very sturdy which will hold up in using with other dishes as an accompaniment .
Lisa
Thanks for taking the time to share your tips!
Maria
Hi there,
I tried to give these a chance despite the reviews of them being eggy because I thought that maybe those reviewers were just the picky people of the internet but boy was I wrong.
These tasted like nastily burnt eggs and my kids felt sick after eating a few bites. The only thing that slightly helped was drowning them in maple syrup - which is what I am assuming the positive reviewers did. I really wanted to like these because I have tried practically every low carb pancake out there and none have been an absolute success like my non-low carb pancakes which are light fluffy and a bit sweet.
The visuals were there, they were a beautiful pancake but the texture was dense and again, the flavour was not there.
I apologise for leaving such an awful review, I do not want you to take this personally and I mean no harm but I just felt the need to comment as I now have kids with pretty upset stomachs.
Lisa
My daughter eats these without issues and she's pretty picky so maybe it's a variation in ingredients.
Christina
I have made these for houseguests and they were shocked when I told them they were low carb/grain free. They couldn’t tell the difference, sounds like you did something wrong.
Rodger
That's very surprising to me. I made these for the first time today, and they came out great. I did a half portion recipe for our family of 3, which yielded (6) 5" pancakes. Instead of syrup, we used a mixture of honey and fruit juices and put exactly (1) tablespoon on top. My son added a large pat of butter. We all thought they were exceptional and didn't notice a ' burnt egg' flavor.
Perhaps it was the almond flour? I hear from a friend of mine that many kinds of less expensive almond flour use fillers. I used Nature's Eats blanched almond flour, Glabber Girl baking powder, SweetLeaf Sweet Drops Berry Flavored liquid Stevia sweetener. The oil was EVOO (Walmart brand) and regular Morton's salt. I used large white Grade AA eggs from the local supermarket and water from the tap.
I cooked them on a cast iron griddle, greased with coconut oil. The temperature was medium-low, with the oil hot but not smoking. Pancakes were flipped and cooked until golden brown on both sides.
I do hope you give it another go and have a great experience.
Brian Pratt
Agreed. I was disappointed. My flavor was ok but the texture definitely made these feel like a low carb substitute.
Becca
Followed the recipe exactly, except for subbing real sugar (I'm not low carb, just had almond flour to use). The baking soda taste and smell was overpowering, even after i doused them in real maple syrup. I probably wouldn't make this recipe again, but if i did, i would just take the baking soda out all together, and hope it comes out closer to a crepe.
Stephanie
Was ur bakind soda/powder aluminum free? When u use baking soda with some almond flour, it can cause the end product to taste like ammonia and turn slightly greenish. Had this with bread once. Never again. Use baking powder with almond flour, better end results. Just an observation. And never use aluminum pans either.
Lisa
I use aluminum free baking powder.
Jodee Gilbert-Uhlman
I changed this recipe slightly- I replaced the soda with baking powder, then added a pinch of baking soda and replaced 1 TBSP of the water with apple cider vinegar so the increased acidity would encourage the soda to bubble. I also separated the eggs, made the rest of the mix with the yolks and beat the whites to soft peaks before folding in the mix. It took an extra 2 or 3 minutes, but they were very light and fluffy and tasted so good! I'm going to try making waffles with this batter!
Lisa
Thanks for sharing those tips!
Olivia
I just made these with lemon extract and blueberries for Christmas brunch. I didn’t put sweetener in the batter, and drizzled some coconut nectar on the finished pancakes. It was really delicious. The pancake batter was the perfect thickness, and it cooked beautifully. Thank you for the recipe!
Lisa
That does sound delicious! I've got both lemon extract and blueberries. I'm thinking I need to try that for breakfast tomorrow.
Heather Henderson
Loved this! I used pure maple syrup in place of stevia and baking powder in place of soda. For this gluten/dairy sensitive lady, these are a lifesaver!
Lisa
I do miss real maple syrup. Sounds perfect!
Karen
Hi, I was wondering why we use a blender to mix? Would a whisk be ok?
Lisa
Whisk is fine. I just find the blender an easy way to ensure it's mixed well.
Rodger
Ha! I used a spoon.
Clarissa
Omg. My new holy grail low-carb pancakes! I've tried so many and they all seem eggy/rubbery--but these! These are amazing! Letting them sit probably helped (I haven't done that for other recipes). I added generous amounts of cinnamon and used a squeeze of my liquid Stevia as the sweetener, and just wow. And shoutout to Walden Farms for the pancake syrup. (Oh and I halved the recipe for myself, with definitely some extra to spare!).
Babs
Hi, how necessary is it to use a blender to mix everything? I don't own one and was just wondering if it would work as well if I mixed everything by hand. Thanks for your help
Lisa
Whisking by hand should be fine. I just like to speed it up with an electric mixer.
Honey
I just used a whisk and it worked just fine
Ioana
Lisa, thank you so much for this recipe!!
Just made them and they taste incredible!!
I've realised that the only fruit I had in the house was persimmon, so I've topped the pancakes with slices of persimmon.
Tastes like heaven! Slightly nutty pancakes and sweet persimmon is a taste out of this world!
Thank you again for such a versatile and quick recipe
Lisa
I've never had persimmon. Will need to try!
Lusa Greco
Can I use oat flour (homemade starting from regular oats) instead of almond flour?
Lisa
They can usually be subbed in similar amounts, but I haven't tested it in this recipe.
Danielle
I tried to make these and followed recipe exactly. My batter was so thick so I read comments and you said to add more water.. I've added about six cups and it's still to thick. Super upset I have to throw this away and I used the last of our eggs. 🙁
Lisa
Are you sure you didn't accidentally use coconut flour? Almond flour should not made a thick batter like that.
Nicole
My first thoughts. Maybe Danielle used cocnut flour. The batter is thick but pourable. Mines are resting right now.
Lisa
That could be.
Alisa
I think Danielle did what I just did! Accidentally used psyllium husks instead of almond flour!
Christina
I have been looking for healthy/keto recipes that my picky teen will eat and these look great! Just one question; what oil did you use? Thank you and looking forward to whipping a batch up 🙂
Lisa
I use avocado oil, but other oils should work too.
Katherine
These tasted like very salty eggs. Definitely going to leave the salt out next time.
Lisa
I can understand a bit of salt, but these pancakes have never been eggy for us.
Jennifer
There are 4 eggs in the recipe. Unfortunately and inevitably , the eggs to come forward as the main flavor. Nothing a little syrup can’t disguise though.
Lisa
You can always replace some or all of the eggs with egg whites to avoid that egg taste.
Gayle
Hi! I'm excited to try these, but do not have a blender. I know, I know, I should buy one but I have bought SOOO much stuff since starting LCHF 7 weeks ago! I have a food processor and a regular hand mixer (the "normal" kind with two blades), will either of those work do you think? (and no, I do not have an immersion blender either! LOL).
Thanks so much for all your great recipes Lisa! 🙂
Lisa
You can use either the hand mixer or food processor instead. But, I like using a small smoothie type blender.
Dinah Ledingham
Excellent Excellent...beautiful, easy to make... i put in a little spenda and vanilla. Thanks for sharing your recipe. I'm always looking for no carb, gluten free things to eat.
Jade
I wanted to stop by and say that this recipe is wonderful! I was able to halve it without any issue. I use King Arthur Almond flour so my pancakes had a lot more texture to them (which I dont mind). They cook up beautifully on med-high heat with coconut oil. Be patient with flipping, give them enough time to set on one side.
I can see why the serving is three silver dollar pancakes, these are very rich. I made some for dinner and could only eat 3 and a half. Pairs very nice with berries and sugar free whipped cream, or eggs and bacon.
Lisa
Thanks for stopping in to let us know how these pancakes worked out for you!
Ines
Really easy to make recipe, I followed it letter by letter and got really puffy pancakes (I used sparkling water), they look really good, if you spread the mix in the pan it cooks evenly...
My only problem really was that it tastes like eggs! I'm not sure if it's because of the almond flour is tasteless, but there's nothing to hide the taste of eggs, really just tastes like an omelette... I like eggs, but if I want to eat pancakes I want yummy sweet pancakes, not an omelette...
Probably won't be doing this recipe again...
Lisa
I think some people are just more sensitive to the egg taste as I don't even notice it in this recipe.
Jammy
I made these using baking powder instead of soda and added 2 tablespoons of almond butter and they came out great!
Lisa
Thanks for the note! Powder does add less taste than soda.
Kari
Made these this morning on a whim and am very happy that I did. I made a half batch and made a few substitutions. Melted butter instead of oil (the only oil I had was olive) and erythirtol instead of the stevia (2T for half batch or quarter cup for full). I did also have to add a little water to get the proper consisting. YUM!
Lisa
Thanks for sharing what worked for you Kari!
Susie
Can I substitute coconut sugar for stevia? If so, what is the correct amount of sugar? Thank you.
Lisa
If it's equivalent to sugar, you'll need about a tablespoon, but you can adjust to taste.
Linda
Thank you Lisa! Hands down the most pancake like low carb pancakes. I have tried so many terrible ines I throw out that I had given up. When I saw this one was by you I thought I'd give it a shot because I have loved everything I've made of yours. I am so glad I did.
I saw the recipe was for 24 and I'm the only low carber so I quartered it. Unfortunately that was too little for my blender lol, so I ended up halving the recipe. Maybe it was the brand of almond flour (Yupik) or because it was in the freezer but I had to add 1/3 of a cup of almond flour to get it thick like normal batter. I got 5 pancakes 3-4 inches in diameter so when I put it in to my tracker they were 200 calories each. I need to stay low calorie as well as carbs so by the time I added whipped cream, raspberries and VitaFiber syrup it's a cheat day lol. Do you think I could sub some of the almond flour for Whey powder to lower the calories?
They are so worth the cheat day and super filling.
Lisa
I've had good success subbing out almond flour with whey powder so I'd give it a shot. As for the almond flour, I like to use a fine grind made by Anthony's.
Susan Tomso
Wow, these were delicious. The only thing I did differently was add a teaspoon of vanilla and serve with heated blueberries mixed with stevia. I was despairing of finding a good and easy low carb pancake recipe alternative until I tried these. Yum!
Lisa
So glad they worked out for you Susan!
Susan Verdecchia
Everything was as expected but I think I should have used baking powder instead of baking soda. Yuck! That's all I could taste and had to throw out the whole batch. Other than that, the texture and everything else was perfect.
Lisa
I'll make a note of that in the recipe.
Dani
Do these freeze well?
Lisa
They do! I freeze them all the time.
Sarah
So, is their an alternate way to figure out a serving size aside from "a silver dollar?"
Perhaps a measurement in cups or ounces in weight??
I tried the recipe but substituted stevia with some erythritol since it's all I had, and the recipe came out great (I added a couple of flavored extracts as well) but trying to accurately figure out a serving size is quite frustrating. I can't imagine anyone making a pancake that small, so figuring out how many silver dollar sizes fit into one pancake (1/4 cup of batter) is kind of aggravating.
I absolutely love the recipe, but trying to figure out how this fits into my macros for my keto diet is annoying! Please help!!! 🙂
Lisa
You can use MyFitnessPal to plug in the recipe and then divide by number of servings you get or want.
Pumkin72
Since a silver dollar is about an inch diameter, it looks like it is a net carb of 1.1 per inch of pancake.
Lisa
Nope. My pancakes are about 2-3 inches in diameter.
Anna
What is the carb count for the 2-3 inch size?
Lisa
It's best to divide the entire recipe count by the number of servings you get. You can plug the link into MyFitnessPal and change the number of servings.
ethalfrida
These were perfect. I used baking powder and pecan oil and also halved the recipe. It was more than enough.
P.S.... syrup on popcorn is a southern tradition. It is very good. Also they still sell popcorn ball makers and the recipe used syrup.
Lisa
Happy the recipe worked out for you!
KapStar
Any option to reduce the egg yolks to 1? Can it be 1 egg plus white eggs?
Lisa
Subbing with all egg whites should work.
Sarah
I use all egg whites for mine and they're good. I'm wondering if there's a way to cut the oil/fat?
Lisa
You could try cutting it back and see if it comes out okay.
Anna
try a different recipe?
KATHY KENDALL
Wait! Am I missing something? The nutrition information says a serving is one pancake. Recipe says it makes 24 silver dollar size pancakes with a net carb count of 1.1 per pancake. Who eats one silver dollar sized pancake?
Lisa
I typically eat 3 which brings it up to 3.3. The data is giving per pancake so you can adjust according to how many you want to eat.
Alicia
Just use a healthy fat like coconut oil. I’m planning on trying avocado oil in this
Michelle
What are the measurements per pancake batter? Is it 1/4 cup batter or less to get 24 pancakes? Thanks going to try.
Lisa
I prefer small pancakes and use anywhere from 2-4 tablespoons.
Kim
Do you think this would work in a waffle maker? I find them hard to flip but maybe I need more patience lol.
Lisa
I find a waffle maker needs a thicker batter. You could try it. If the batter is too thin, you can thicken it with a little heavy cream in place of water or reducing the water.
Heather
We made them in our Mickey Mouse waffle maker this morning. They worked perfect - but only made 10 waffles - something to consider when you are looking at the nutritional content. They tasted great!
Lisa
Thanks for the info! Great to know it worked out in a character waffle maker.
Connie
For most waffle recipes, you separate the eggs and mix yolks with everything else. Beat the whites to stiff peaks and fold into batter. That's how I have always made waffles.
Linda
Thank you for the pancake recipe. I won't put so much salt as I don't put in the sugar. I too had very runny batter. I used large eggs. I used half soda pop and half almond milk. I also added the oil. Was I not suppose to? Was that oil to be used to cook the batter? The recipe was quite greasy. The only thing different that I did was take almond meal and grind it to almond flour, but I don't think that would be the problem. Next time I will reduce the liquid. Other than that, these are great tasting and I am thankful for another lchf, gluten free recipe.
Lisa
It could have been a variation in flours. I'd reduce the liquid next time.
Natalie
I made these pancakes according to the recipe and they honestly taste terrible. I wouldn't make these pancakes for my worst enemies.
Lisa
What was wrong with them? Did you use finely ground blanched almonds? Perhaps your almond flour was bad.
Liana
I usually make a double batch and really like them. My husband too.
Lisa
We always make a double or triple batch to freeze a bunch for later.
Renata
Made the recipe this morning, but my daughter who is type 1 diabetic said they taste like egg and (lucky me) she doesn't like eggs. Any suggestion on how I can reduce or minimize the egg flavor and still keep it from falling apart? Great recipe in my opinion! Thanks
Lisa
I'd try replacing a whole egg with 2 egg whites. Another thing you can do is replace the eggs with an equal amount of psyllium egg.
Andrew
Cocoa Powder!
Emma
For anyone who is wondering, I have a nut allergy and successfully modified these by replacing the almond flour with a 50-50 mix of hemp protein powder and sesame seed flour. Sure, they turned out a little green, but they are very tasty and nut-free!
Lisa
Great to know Emma!
Emilia
Hi Lisa,
i'm super confused! I'm following the keto diet, and when i input the ingredients in, it's 2.1g of carbs for one piece of the pancake that's the sixe of a silver dollar coin... isn't that a lot of carbs for something so small? Or am i reading this wrong? how can i make a medium sized pancake and how to add it. Any tips are welcome as i am new to all of the LCHF desserts.
Lisa
There's about 2g carbs and 1g fiber which is a net carb of 1g per pancake. I typically eat 3 pancakes which is a good size serving for me and only 6 grams total carbs for the meal.
Tawnia
I just made these, using coconut oil and leaving out the sweetener. The batter consistency was fine and I found they cooked similar to a regular pancake. In order to keep the extra toppings from adding sugar I topped mine with an over easy egg. The texture of the cake is different but i didn't mind. The taste is definitely savory vs sweet which I feel is a good thing. Thank you for taking the time to share! I can now add pancakes back to my diet!
Lisa
Glad you liked them Tawnia!
Jummy
I was just looking for something for breakfast on this cold Sunday morning and came across this simple recipe, I made half of it because I have been wasting food lately due to the taste after trying new things out but believe me I was eating as I was making these, have no time to sit, finished my breakfast while standing. It's yummy low cab breakfast, I will be making it over and over again, thanks for the recipe
Lisa
Glad it worked out for you Jummy!
Bridget
Just made these for dinner tonight (and breakfast on some other mornings-yes plenty of leftovers!) They were beautiful to look at, look like buckwheat pancakes.The batter was thick but I used a tablespoon to scoop dollops onto the pan and it all just worked. I used olive oil, (added that item last) and wisked everything together in a bowl. I didn't have any sweetner packets left so went without,and they came out just fine! Topped with a pat of butter and sugar free maple syrup and the odd thing is they sort of tasted like buttered popcorn with syrup. I'm making them again and again though, they are delicious! Thank you for the recipe!
Lisa
Buttered popcorn is a good taste, but I'm not so sure if it blends with maple syrup. lol
Deanna
Made these & were pretty good. Almost tasted like a potato pancake in a way to me! I did use a teaspoon of real maple syrup though to dip my 4 pancakes in. Would also be great with blueberries or Lilly's chocolate chips added in them!
Lisa
I find them a nice treat on weekends. Glad they came out okay for you.
Lori
Thank you so much for this recipe! I have always liked the 'initial' taske of pancakes but after a few bites, had enough...plus I'm hungry in an hour. Not only do these taste great but they stay with you! After making them a couple of times, I've settled on a couple of changes--- I use 2 tsp baking powder, vanilla and a little extra water to thin the batter and serve them with chopped pecans and Cary's sugar free syrup. My huband loves them!
Lisa
Thanks for sharing your version Lori!
Keri
Great recipe! I halved the recipe and still have a bag full in the freezer! I added protein powder to sugar free syrup for a topping. Thanks for the recipe!
Lisa
I never would have thought to add protein powder. I may have to try.
Kim Griffith
Love, love, love!!! Made exactly as recipe states. Served with Blueberry Agave Syrup, butter & rasberries. Can't wait for tomorrow morning!
Lisa
Yum! Berries are a nice way to dress these pancakes up!
Paul Bregman
Thank you! Just when I thought I was going to have to choke down another spongy flaxseed pancake, I found these. The texture is dead on and they're delicious. I'll be making these with sugar free chocolate chips and whipped cream next.
Lisa
Chocolate chip pancakes sound like a great treat!
Nancy
Very very pleased. I looked through all the comments and took the various suggestions to tweak the recipe. Instead of a half a cup of water, I used a quarter cup water and a quarter cup heavy cream. I also did a teaspoon of baking powder in addition to the baking soda. Instead of 3 to 4 packets of sweetener, I used two thirds of a teaspoon of Sugarleaf Sweetleaf sweetener. After last night's Low carb pumpkin doughnut fiasco, which I actually threw in the trash this morning (which probably cost me $20 to make), I was really happy that this was a success.
Nancy
I forgot to mention that I also weighed the almond flour instead of just going by volume. The internet told me 90 grams for a cup of almond flour. I didn't have any consistency problems with the mix.
Lisa
Great tips Nancy!
Marcee
We jut made these and I'm thinking maybe we did something incorrectly. Our batter was not pourable at all. It was super thick. Didn't look at all like the pics. We followed the recipe exactly...used blanched almond flour. But it was so so thick. It had to be scooped out and then spread out in the pan to even become thin enough to cook through. Maybe adding how many grams the almond flour weighs would be helpful?
Any ideas? Thanks so much
Lisa
Weight is certainly more accurate and that's likely the issue unless the eggs were too small. If the batter is too thick, you can always add a bit more water to thin it out.
Krystal
I had the same issue
Christina
I just made these and my batter seemed fine but the taste was VERY eggy. I'm considering throwing them out but the recipe made such a huge batch and I hate wasting food. Could you update the recipe to include the size of the egg you used because it seems to make such a difference. I'll be trying this again but will half the recipe and will use less egg 🙂
Lisa
Large eggs were used which is the assumed size if not given.
Sara
Is the baking soda necessary. Only asking because I have all the ingredients except the baking soda? Thanks
Lisa
It's what makes the pancakes bubble and puff up.
Brenda
These were great! Very good. I tweaked them a little. I used olive oil for the oil to add. I used baking powder as another commenter did. I also added fresh blueberries just before pouring the batter into the pan, instead of using any artificial sweeteners because I just can't do the aftertaste of them. Was so good and filling!! 2 thumbs up! ??
Brenda
Tried to rate it with 5 stars but it is only showing 4. It's a 5 for sure! 🙂
Lisa
Thanks so much Brenda!
Lisa
Thanks for sharing your modifications and how they turned out for you!
Karina
These are magic! I have tried so many different low carb pancakes and failed miserably every time. But these were light and fluffy and tasty. I used 1 tsp of baking powder to help them rise. I made a double batch and am going to freeze them so I can just pull them out for breakfast. Thank you so much!!!!!
Lisa
Thanks Karina! 🙂
Diann
Loved these. I have missed eating pancakes since I switched to low carb and these were great. I added a little bit of cinnamon and used baking powder instead of baking soda since I was out of baking soda. (Used double the amount of baking powder).
Lisa
Glad they worked out for you Diann!
Kapu
Just made these and enjoying them right now. They fill the void and very yummy for low carb. This is a keeper.
Lisa
Thanks for your feedback Kapu! Really appreciate it. 🙂
Joan
This recipe sucks. It's just mush and doesnt cook in the middle to flip.
Lisa
Sounds like it wasn't cooked all the way or you may have had some inactive baking soda.
Jess
Really? Is it necessary to be so unpleasant? If it is working for everyone else, perhaps the issue is on your end, like the way you cooked or with the ingredients.
Joan
Fabulous! Best low carb recipe I've found. Added splash of vanilla, blueberries, sparkling water. Didn't add sweetener at all with Blueberries. I've also frozen them, put parchment paper in between. And pop them in the toaster. This is a keeper!
Lisa
Thanks Joan!
Marypat
Curious. I have trouble with portion control recommended number of silver dollar size pancakes for 1 portion?? They look great. Anxious to try
Lisa
2-3 pancakes is fine for a serving. The nutrition was given per pancake to easily calculate based on how many eaten.
Julia
I am so obsessed with these!! They're so easy and they taste amazing with a great texture. I haven't tried freezing them but I reheat some the next day and they are still great. I'm so impressed with this recipe and happy I tried it. Thanks for the recipe!!
Lisa
You're welcome! I need to work on a few variations of this recipe. I do like adding blueberries to them.
Joan
Made a few substitutions, added splash of vanilla, instead of water added almond milk. Batter was thicker made a delicious pancake! Also added Blueberry. Used no sugar. Still were great didn't miss it. Don't like artificial sweeteners. This is a keeper. My daughter says better than regular pancakes.
Lisa
I've been wanting to try these with blueberries. Gotta give it a try!
Christi
Maybe the almond milk gives it the sweetness it needs. I'm definitely going to try it that way. Great idea!
Willow
I'm new to low carb baking and pancakes. I've purchased Almond Flour/Meal and Super Fine Almond Flour. Which should I use?
Lisa
I find the super fine works best, but you can use either.
Molly
Where did you get the calorie estimates from?? 2 cups of almond flour is 1,280 calories... Something is not adding up.
Lisa
I think there might be a digit missing. I'll recheck, but 240 is probably more like it.
Christie
Can you use something other than vegetable oil? Line olive oil or butter?
Christie
Or lard?
Lisa
That should work okay.
Lisa
Any fat/oil should be fine.
Juliet
I've made these many times and I've found that they don't like to stick together very well. I added 1tbl spoon of tapioca flour and they got super fluffy! They cooked faster and I could flip them a lot sooner and held together.
Lisa
Tapioca flour is an option, but I usually don't use it as it is a bit high in carbs. I'll see if a better low carb option like glucomannan powder works.
Joan
I didn't have a problem with them sticking together using almond milk instead of the water. Trick is to cook them longer before you flip. Thanks!
Lisa
That is key!
Kamie
This might be a silly question, but....which type of oil are you using? I have coconut oil, extra Virginia olive oil, and vegetable oil. I just want to make sure that I am not messing with the nutritional value too much. Thank you 🙂
Lisa
I used vegetable oil in the original recipe, but I use avocado oil now.
Lisa
Good to know. What egg replacement did you use?
Laurel D
Do you happen to know the fiber count of these? No worries but I was just curious 🙂
Lisa
Updated the nutritional data.
Miranda
Is that 140 grams of fat per silver dollar pancake?!
Lisa
Definitely a mistake. I think that's for the whole recipe. I'll recalculate and fix.
Stwn
Thank you for replying. One more question, I do not have baking soda @ the moment, is there a substitute I can use instead?
Alice
I've been following a low carb like style for several months. Lower A1.C.! But I was missing some bread. Tried these yesterday. They were fabulous. I will be adding this receive to my favorites. Thank you
Lisa
Awesome!
Lycia
Thank you so much for this recipe. I made these today exactly as the recipe called. They were very fluffy. A nice low carb option. The flavor on my pancakes was... Ugh.. I used three sweet n low packets. Should I use more? Or use more salt ? Please let me know your advise. Thank you.
Lisa
Sweet and Low may give a little after taste. I've used stevia and topped with syrup. If not adding syrup you may want to up the sweetener and add a tad more salt if needed.
Stwn
Hi, can I skip on the sweetener? I'll be using a low calorie syrup, so don't want to add more carbs
Lisa
If using a syrup, you can skip the sweetener in the pancakes.
Wendy Armitage
I love this recipe. And I am going to feature this on my blog. I'm adding some of my own tweaking to the recipe.
Just one question, can I substitute water for milk?
Lisa
It would likely work, but wouldn't have as much flavor as almond milk or a watered down heavy cream.
Linda Martin
I'm confused....the recipe above doesn't call for either milk or cream. It calls for water.
Lisa
You could replace it with milk or mix of heavy cream and milk if you'd like.
Evelyn
Would it materially change the texture if I added two scoops of Unjury unflavored protein powder to up the protein content?
Lisa
That sounds like a low of powder to add. You'd have to use it to replace some of the almond flour or they could be too dry.
Dhesh
Hi there, would love to try this. One question though please - when you say baking soda, does this refer to baking powder or bicarbonate of soda? I live in South Africa and baking soda here normally refers to bicarbonate of soda:)
Lisa
Baking soda is bicarbonate of soda. Baking powder is usually a blend of bicarbonate of soda and something like cream of tartar.
Fatima
I tried the recipe it was delicious really liked it
Lisa
Thanks for letting us know Fatima!
Katherine
Not gonna lie... I'm kinda lazy! I've not stood and flipped pancakes in probably about 10, maybe 15 years!! Instead I put it the batter in a baking dish and bake it. This specific recipe, I bake in a 7x11in glass pan at 350 degrees for about 15-20 mins until golden brown! Or in other words... i pour it in the pan, run and shower, come back down, put it in the oven, run back up and dry my hair :)... forever multitasking!
Lisa
OMG! That is such a great idea! I MUST try it. Thanks!
Ericka
so, does it come out kinda like a "volcano pancake", or "Hootenanny" when you back it this way?? love the idea!
Carla Rice
Wooo-hoooo!!!! Working mom of 2 littles thanks you! Genius! ??
Lisa
🙂
Cindy
This is pretty similar to the recipe I've been using, which I sort of based on the One Minute Muffin recipe, except I've never tried adding oil, so I'll definitely do that the next time! We do love our pancakes!
Lisa
Thanks Cindy! I just discovered one minute muffins and I love them.
Kathy
Do we have to use any sweeteners? I tend to stay away from all of them.. Would it be fine to leave it out?
Lisa
You can leave them out if you'd like.
Shenetha Thomas
3 to 4 packets of sweeteners, if i don't have packets what does equal to just measuring it out?
Lisa
A packet is about 2 teaspoons sugar equivalent.
Ariel
I have made these a few times now, and they are delicious. The first time I made them, the batter was a little thin. The last few times I have made them, I added about 1/8 tsp of Xanthan Gum and it helped texture and consistency to be absolutely perfect. It has been great with its low carb content and gestational diabetes. I think I actually prefer these over typical pancakes.
Lisa
Thanks for the tip on using a little xanthan gum!
Jessica Fincher
I just made these ave they turned out great. Even my 2yo loved them! I followed the recipe except for the almond flour. All I had on hand was unblanched almond meal. It gave them a great texture. The only problem I ran into was that when I added up all my nutritional facts, mine came out to be 1.1 net carbs. They were worth it though! Thanks for sharing!
Lisa
There's a lot of variation of macros based on calculation method used and brand ingredients. I think 1.1 net is totally worth it!
Emily
Would it be advisable to add some protein powder to this recipe for some extra protein? If so, how much would you recommend?
Lisa
I usually sub protein powder for some of the almond flour rather than add it. You should be able to sub up to 1/2 a cup easily. I wouldn't recommend adding more than a tablespoon if you keep the flour amount the same.
Emily
I tried this suggestion, and these turned out wonderfully, thank you!!
kayleen devlin
Made these today and they were great!! I am rather new to the low carb way of eating and have been grain free for close to a month . Thanks so much. These don't taste too eggs and are nice and moist. Made extra to freeze .
Lisa
You're welcome Kayleen! So glad you liked them.
Linds
I have no idea what I am doing wrong, but my batter is solid. Is there really so little liquid?
Lisa
There should be plenty of liquid between the eggs, water, and oil. What kind of oil are you using?
Linds
liquid coconut oil. It was immovable. The flour absorbed the lot and it was a solid lump. I quadruple checked and it was all as the recipe said so I thought I was losing my mind!
Lisa
Coconut oil is not recommended as it turns solid easily as you add other ingredients (particularly those coming out of the refrigerator). I like to use avocado oil as it has a pretty neutral taste. Regular vegetable, canola, or olive oil can also be used as well. It has to be an oil that doesn't solidify.
THamm
I had the same thing happen to me, but I used olive oil. Are you sure the measurements are correct? I even added more water, an extra egg and extra oil, it is not batter. It has the consistency of dough...I triple checked everything I put in there and followed the recipe. I'm not sure what is going on.
Lisa
It worked for me, but I used vegetable oil. You can always add more liquid if it's too thick. I'm pretty sure the measurements are okay, but I can check using a different oil.
Joyce
We really love these pancakes. I do put a cup of blueberries in the microwave for 2 min. Drain off juice and add to the batter. Thank you for sharing this recipe.
Lisa
I've added blueberries before too, but just drop them onto each pancake on the griddle.
Tarisha
My grocery store does not carry the almond meal pancake batter, is there something I can do to get the almond flavor?
Lisa
You can grind up regular blanched almonds into a meal.
deborah molina
Can I bake in a cake pan. I have done this with other pancakes and it works well. Thank you.
Lisa
I'm pretty sure it would work, although I've never tried. You may want to reduce the liquid, though.
Chin
Can apple sauce be used instead of eggs, since its also an egg substitute in alot of baking
Lisa
Applesauce replaces oil, not eggs in baking. A better egg replacement is chia gel, particularly for low carb recipes. Applesauce is high in fruit sugar.
Erinn
Look up flaxseed eggs (basically flaxseed and water) works well also! 🙂
Edwina
I'm gonna try these! Can I assume that coconut sugar could be used for the sweetener instead of sugar substitute or cane sugar? Thanks!
Lisa
Sweeteners can be used interchangeably as desired. So, yes, coconut sugar can be used. It can increase sugar carbs, though.
Mickie Gibbs
These became my instant favorite! I am pancake-making-challenged, but these were easy, no-fuss, and - best of all - they taste like pancakes!
Lisa
Excellent! So happy they worked out for you!
Trisha
I don't use low carb sweeteners and was wondering if you know how much sugar I would add instead? Thank you, I look forward to trying these pancakes!
Lisa
You'll need about 2 tablespoons sugar equivalent sweetener.
Kitty Ward
I am definitely trying this recipe! One question, can coconut oil be used instead of regular cooking oil? Thanks! 🙂
Lisa
Yes. It should work fine in this recipe although I have not tried it myself.
Marlene
Above you stated not to use coconut oil as it solidifies ?
Lisa
Coconut oil should be okay as it melts when heated.
Dawn
How many calories in 1 serving.
Lisa
Dawn - I did a quick calculation and got 85 calories in one small pancake (assuming 24 pancakes in the recipe).
Elaine
I added a little cinnamon and vanilla to mine,they are so good I can eat them just by themselves, could you separate the eggs and beat the whites and then fold them into the batter o make them more fluffy?
Lisa
Beating the eggs should definitely create more fluff!
Carrol AShley
Why not add some almond flavoring! I think that would kick it up a notch!!!
Lisa
That sounds like a great idea!
raquel@eRecipe.com
I'd love to wake up on this yummy pancakes. Never get tired to have this delicious breakfast =)
Patricia L Garvey
Omg i just made theses pancakes they are awesome i have really missed pancake thank you so very much