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.
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Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?
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
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.
Instructions
The process for making almond flour pancakes is the same as making traditional pancakes. Just follow these simple steps.
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.
Make Batter
Combine all the ingredients in a blender or large mixing bowl with a whisk. Adding in vinegar or sparkling water will create more bubbles and result in fluffier pancakes.
Cook
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. 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
- 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 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.
️ Serving suggestions
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
- Whipped cream
- Sugar free chocolate chips or dark chocolate chips
- Fresh or frozen berries
- Keto blueberry syrup or other fruit flavored syrup
With so many delicious flavor options, it’s hard to choose. You may just have to try them all!
Freezer Storage
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.
Related recipes
If you like this almond flour pancake recipe, 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
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: May 26, 2020
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
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!