Keto Almond Flour Pancakes
The keto pancakes with almond flour are an easy healthy low-carb breakfast with only five ingredients and 2.6 grams of net carbs.
In addition, these delicious fluffy almond flour pancakes are gluten-free, keto, and low-carb-approved. So, keep reading to learn more about how to make them.
What Are Keto Pancakes With Almond Flour?
These almond flour pancakes are the best fluffy almond flour pancakes to start the day. If you are looking for healthy pancakes for kids, it’s also a great recipe!
They contain lots of protein and fibers to keep their little tummy full until lunchtime. Honestly, everyone loves this simple almond flour pancakes recipe in my house.
In addition to their amazing fluffy texture and nutty-sweet flavor, they are super easy to make.
This recipe is much easier to make than my keto coconut flour pancakes since almond flour is easier to work with than coconut flour.
How To Make Almond Flour Pancakes
Additionally, these healthy pancakes without bananas are keto-friendly. They don’t use any high-carb fruits, only low-carb flour, and no added sugar.
Below are all the ingredients you need to make them.
- Almond flour – make sure you use blanched almond flour and not almond meal. Almond meal has a coarser texture, and the paleo pancakes will lose their fluffy texture with almond meal. Learn how to pick keto flours.
- Unsweetened almond milk – Any low-carb milk will work in this recipe, so if you can’t find almond milk, feel free to adapt with any milk you like.
- Eggs – you need eggs in this almond flour pancake recipe, especially if you want to keep the recipe low-carb. At this time, the only egg replacement option that works was using 1/4 cup of buckwheat flour instead of eggs, but it’s not a low-carb option.
- Melted coconut oil – or any vegetable oil you like. If you are using coconut oil, make sure your eggs and milk are not too cold, or it would solidify the coconut oil, creating lumps in the batter.
- Baking soda – 1/2 teaspoon is what I like to use. You can upgrade to 3/4 teaspoon for fluffier pancakes if you like.
- Vanilla extract
- Erythritol or any keto sugar-free sweetener to add sweetness to the batter
Making Perfect Pancakes With Almond Flour
- Ingredients’ temperature – make sure your eggs and almond milk are at room temperature. If they are cold, straight from the fridge, they will solidify the melted coconut oil, creating lumps. If your ingredients are cold and you can’t wait, use a different oil to prevent this from happening. Any vegetable oil would work well, like canola oil, avocado oil, and flaxseed oil.
- Cooking temperature – the temperature is key to making the perfect almond flour pancakes. The crepe pan should be hot but not too hot, or the pancakes won’t rise and burn. Choose a medium-high heat, reduce it to low heat if needed, and be patient.
- Space – Leave them some space. Don’t add more than 3 pancakes at a time in the crepe pan for even cooking. Keep your pan still, no shaking, and wait until the sides are set before you flip them to the other side.
- Oil – Spray or rub the pan with absorbent paper covered with vegetable oil. Avoid butter. It burns easily at medium-high temperature, leaving a burnt flavor on your pancakes. Don’t add oil directly, or it will dry your pancakes.
- Flipping – not more than one flip, or your almond flour pancakes will deflate. Also, make sure you flip them after the bubbles are showing in the batter. If flipped too early, they will break and not raise.
Serving Almond Flour Pancakes
Paleo pancakes are very bland on their own. We recommend adding toppings to bring out all the flavors of those almond flour pancakes.
First, a delicious, simple pancake topping is a piece of grass-fed butter and sugar-free flavored maple syrup.
The hot pancakes melt the butter, it’s absorbed into the dough adding an amazing buttery flavor. Next, melted chocolate or sugar-free chocolate sauce and berries.
This is a powerful combo of flavors, especially chocolate and raspberry.
Finally, why not add some savory toppings to your pancakes? Try some mashed avocado, chives, and smoked salmon topped with a poached egg.
This will create the most decadent paleo pancakes for breakfast.
These Keto Pancakes With Almond Flour can be stored in the fridge in an airtight container for up to 3 days.
Rewarm them on a pan, sandwich press, or in the toaster.
They can also be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.
Almond Flour Pancakes Healthy Pancakes
Posted In:Clean EatingDairy freeGluten freeKetoPaleoVegetarianAlmond FlourAlmond MilkCoconut OilEggOne PanDairy-FreeGluten-FreeKetoLow-CarbVegetarianBreakfastDessertEasyUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.