Keto Almond Flour Pancakes
By Carine Claudepierre
Published on 03/21/2019 - Last updated on 02/09/2023
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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 a healthy alternative to sugar-free 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.
Ingredients
- 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.
Storage Instructions
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.
More Healthy Pancake Recipes
If you like this pancake recipe, you’ll love these:
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Almond Flour Pancakes
Ingredients
Dry ingredients
- 1 ¼ cup Almond Flour
- ½ teaspoon Baking Soda
- 2 tablespoons Granulated Sweetener
Wet ingredients
- 2 Eggs at room temperature
- ⅓ cup Unsweetened Vanilla Almond Milk at room temperature
- ¼ cup Coconut Oil melted, or any vegetable oil
- 1 teaspoon Vanilla Extract
Serving ideas
- Sugar-Free Maple Syrup
- Unsalted Butter
- Natural Peanut Butter
Instructions
- In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.
- Whisk in unsweetened almond milk, melted coconut oil, eggs, and vanilla until combined. Make sure your ingredients are not too cold, or they will solidify the coconut oil. We recommend keeping eggs and milk at room temperature for this to happen or use any other vegetable oil you like.
- Heat a large non-stick pancake pan or griddle over medium-high heat.
- Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
- Ladle 1/4 cup batter onto the griddle for each pancake.
- Flip the pancakes over when the sides are set, about 2 minutes.
- Keep cooking on the other side until golden brown.
- Serve with butter and sugar-free flavored maple syrup.
- Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
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.
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I’ve been craving pancakes for awhile! I’ve tried many other recipes BUT this recipe is delicious, fluffy, and my kids love it! Thank you for sharing!
Thank you ! I am glad the kids love it too. Enjoy the recipes on the bog, XOXO Carine
Have you ever tried this exact recipe but with pumpkin purée? Trying to make these but with pumpkin flavor and seeing if you knew how much to add. Thank you!
No I didn’t tried that yet I am sorry.Maybe try to add pumpkin spices to brings out some pumpkin flavors. Enjoy the recipe, XOXO Carine
I’ve been looking for keto fluffy, tasty, nice texture pancakes and FINALLY found it! I added cake batter flavor and swerve to the recipe. YUM!???? My only problem was trying to flip the pancake. Now, I have mastered how to flip pancakes for years but this gave me a challenge. Think next time I will put a lid over it so there won’t be any deformed pancakes.???? But this is thee BEST recipe! Thank you!????
Thanks for the lovely feedback! I agree almond flour pancakes are a bit more fragile to flip. The trick is to make them smaller and cook slowly until the sides set. Enjoy the keto recipes on the blog, XOXO Carine
I wanna say thank you for developing this recipe as I can’t take gluten. I can’t wait to try this recipe over the weekend!
Enjoy all the gluten-free recipes around here and leave me a comment if you make these pancakes! XOXO Carine
I’m so disappointed with the results. They were extremely dry and they were tasteless. ????????
I am sorry you didn’t enjoy them. Did you use fine almond flour as recommended? Almond meal is coarse and leave a gritty, dry texture to my recipes. I don’t recommend this option. I hope you find another recipe you like on the blog soon. XOXO Carine
These were absolutely delicious!They somehow tasted buttery. I added a couple spoonfuls of coconut cream just for flavor and since I did not have coconut oil. I also added cinnamon. Keeping the heat lower and giving the ingredients time to bind was key as well as room temperature eggs and almond milk – thanks for those tips!
My pleasure, glad you enjoy them! XOXO Carine
The text of your pancake recipe says 2.6 net carbs per pancake, but the nutrition info box says 3.1. Which is correct?
Yes, it is 2.6 g the net carb automatic calculation in the nutrition panel has been set up within the next hours and we were still testing sorry if the numbers where slightly off. It is all good now. Enjoy the pancakes, Carine.
Thanks Carina for all your recipes. All yummy..Can I use egg whites instead of whole eggs for this recipe?
I did not try the recipe with egg white only, if you remove egg yolk you will miss some liquid and fat that really makes the batter perfect. Maye you will need more egg white to balance but it won’t be as moist. Enjoy the recipes on the blog and thanks for being here with me, XOXO Carine.
Turned out very well, substituted 1/4 cup of blanched almond with 1/4 cup unblanched, added 2 tsp psyllium husk, added 1/4 tsp vanilla and 2 tsp swerve sweetener. I made sure my eggs and milk were warm but not hot! Yummy with some Lakano Keto sryup and 2 pieces pepper bacon!
Thanks for sharing your lovely feeedback and tips on aapting this keto pancake recipe! I love the Lakanto sweetener too ! So good with bacon. Enjoy the keto recipes on the blog, XOXO Carine.
Flip pin’ amazing!
Thank you for all the dairy free goodies Carine
Thank you! I am so happy you found my blog. Enjoy the recipes, XOXO Carine.
Hi Carine! I made these this morning and had trouble flipping them. I waited longer and then they were burnt. Any suggestions? I did use a cold egg rather than room temp. Do you think that made the difference?
It is great to use ingredients at same temperature indded, and always cook keto pancakes on very low/medium heat or they burn before they are set because the flour doesn’t have starch, they rely on eggs to bind and set. So egg temp + temperature is the key, and patience I guess 🙂 Enjoy the recipe around here, XOXO Carine.
I made this recipe into waffles sticks. They were so good. My family ate them up.
Thanks for sharing ! I saw your amazing picture on facebook, so inspiring ! XOXO Carine
OMG!!!I wanted to see if I could still make these bad boys VEGAN and so I used 2 teaspoons of psyllium husk to the dry ingredients and 2 tablespoons of water to the wet ingredients and it fricken WORKED. Yes it takes a liiiitle longer on the griddle to cook but it actually works!!! I mean I feel like you can play around with this more, maybe more or less, maybe some other ingredients to make it not as gooey…you are the master here haha! I love all of the recipes I have tried. Thank you for sharing yourself to the world 🙂
WHAT? That is AMAZING! Thanks so much for sharing this I know my vegan keto followers will love you for that. XOXO Carine
Hi My daughter cannot eat eggs or any wheat, can I substitute the egg with flaxseed?
Many Thanks
Hi! I am sorry to hear that but unfortunately this particular recipe doesn’t work with egg replacement. I don’t have a egg free pancake recipe on the blog yet. Enjoy the other egg free recipes around here. XOXO Carine.
Hi! Can substitute butter for coconut oil?
Yes sure no problem at all! Enjoy the pancakes, XOXO Carine.
Would I be able to put this mixture in a loaf pan and bake it? Want to try this as a Keto Bread.
I am not sure, probably but it is a pancake recipe so it won’t raise as a bread recipe. I recommend following my keto bread loaf recipe if you are looking for a low carb bread recipe using almond flour. Enjoy ! XOXO Carine.
Loved making these.. quite filling and satisfying. I had 2 pancakes and I was full. Thank you for sharing such an easy recipe.. honestly I thoroughly enjoyed making and eating these.
Thank you ! I am so glad you enjoy the pancakes. XOXO Carine.
Hi Carine, I note that you are living in Auckland; me too. I am wondering if you are able to get a version of the sugar free maple syrup here in Auckland, or do you buy online from an overseas merchant? Thanks
Kia Ora! Yes I am living in NZ. We don’t have natural sugar free maple syrup sold in New Zealand so I order online, from US. You can order through iherb, they delver NZ or amazon with reship address. Enoy the blog, XOXO Carine.
I’m afraid I didn’t succeed with this recipe. They were so soft that I had difficulty turning them. When I did get some that We could taste they were not sweet at all. So next time I try them I think I will add some sweetener. But I will try again
I found that I put a glass lid on the pancake griddle the pancakes cook more evenly. The heat cooks the top of the pancake without the bottom side getting overdone. I time it for 3-4 minutes on low flame before flipping. More effort, better results. Worth experimenting.
I am sorry to hear that. It seems that you flip them over too early, as I mention the border needs to be set before you flip them. It takes a bit longer than wheat flour pancakes to set, you have to be patient. If you flip them at the right time, usually 3 minutes on one side is way enough, they won’t bread. Also, the batter is not sweet, up to you to add 1 or 2 tablespoon of sugar free sweetener if you like. Enoy the low carb recipes on the blog and thanks for trying some. XOXO Carine.
Is it 233 calories for 1 singular pancake, or for the whole patch??
Yes but we don’t watch calories on keto low carb diet, only the fat and carbs. Also, you will be full with 2 pancakes which comes to 466 kcal, totally normal intake for a brakfast! Enjoy the recipe. XOXO Carine.