Almond Flour Pancakes

Almond Flour Pancakes are some of the most delicious pancakes. They are low carb and keto-friendly and can really satisfy a craving for pancakes.

As a bonus these pancakes are gluten-free and much more filling than traditional carb-loaded pancakes. The almond flour gives the pancakes a wonderful nutty flavor which I love.

Tips for Making Almond Flour Pancakes:

• There is a great deal of variance between different brands of almond flour. You definitely want to use a finely ground almond flour. If your batter is too thin, you can use a spoonful or two of coconut flour.
• The batter gets mixed together in a blender which not only gets rid of the grittiness of the almond flour by really blending everything together well, it also helps creat a lighter and fluffier pancake texture.

• Cashew milk or coconut milk can be used instead of almond milk.
• You want to make small pancakes with the batter. They are not easy to flip over and will be much easier to flip over if they are no bigger than 3 inches across. Almond flour isn’t as good at binding together the pancake batter as all-purpose flour is so flip the pancakes carefully or they will fall apart. It might take a pancake or two to get the hang of it.
• These Almond Flour Pancakes can be refrigerated for later or even frozen. Freeze them in a ziptop bag with pieces of parchment paper between them so they do not stick together.
• I like to serve these low carb pancakes with butter, sugar-free syrup and a few berries.

More Low Carb Breakfast Recipes:

• Pizza Eggs
• Baked Denver Omelet
• Low Carb Sausage Breakfast Casserole

Print

Almond Flour Pancakes

Almond Flour Pancakes are some of the most delicious pancakes. They are low carb and keto-friendly and can really satisfy a craving for pancakes.

Course Breakfast

Cuisine American

Keyword low carb pancakes

Prep Time 10 minutes

Cook Time 6 minutes

Servings 4

Calories 384 kcal

Ingredients

• 1 1/2 cups blanched almond flour
• 3 tablespoons erythritol
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 3 tablespoons melted butter
• 1 1/2 teaspoons vanilla extract
• melted butter or coconut oil

Instructions

1. Combine all ingredients in a blender and blend until smooth.

2. Let batter rest for 5 to 10 minutes.

3. Heat a large nonstick skillet over medium-low heat. Lightly grease with butter or coconut oil.

4. Pour about 2 tablespoons of batter for each pancake. You want to make 3-inch pancakes. Any bigger and they will be too hard to flip.

5. Cook for about 2 minutes and then flip over. Cook for another minute or until browned on the other side.

6. Repeat with remaining batter, regreasing the pan for each batch.

Nutrition Facts

Almond Flour Pancakes

Amount Per Serving

Calories 384 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 8g50%

Cholesterol 181mg60%

Sodium 323mg14%

Potassium 261mg7%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 2g2%

Protein 14g28%

Calcium 239mg24%

Vitamin A 492IU10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.

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