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These keto almond flour pancakes are so easy to make, and you only need a few basic ingredients. You will love this easy fluffy gluten-free pancake recipe.
We love simple pancakes. They make an indulgent breakfast or brunch, and the kids cannot wait to eat them with there favorite toppings.
These pancakes are great as they are highly loaded with healthy fats, and are high in protein and nutritious ingredients. They make an excellent substitute from high-carb flour and regular pancakes.
We already made a couple of other recipes for keto pancakes on our blog.
One regular coconut flour pancakes and another coconut flour pancakes with cream cheese. You should give them a try if you haven’t previously of if you’re sensitive or allergic to almond flour.
If you’re wondering how many calories, carbs, and other macros are in almond flour pancakes, then view the nutrition info on the recipe card.
With these pancakes, it comes to 552 calories, 22.5g protein, 51g fat, and just 4g net carbs per serving.
That’s less than 1g net carb per pancake!
Ingredients Required for Almond Flour Pancakes
The ingredients required for almond flour pancakes are comparable to most regular pancakes, with obviously the main change using almond flour and a few other key low carb baking essentials.
You will need:
- Eggs
- Vanilla Extract (optional)
- Unsweetened Almond Milk
- Almond Flour
- Baking Soda
- Erythritol (or similar sugar-free substitute)
- Butter, for frying
There are many replacements you can make with keto pancakes.
You could use any low carb sweetener you prefer as long as it’s powdered or granulated. I stick to erythritol, stevia, or monk fruit as they are the most natural.
You can also replace the type of milk to suit your taste buds. I used unsweetened almond milk to keep with the almond flavor.
If you favor coconut milk or cows milk, that is fine also. Of course, if you use the latter, it will no longer be Paleo, and it will increase carb content slightly.
Today I used salted butter for frying, but feel free to use coconut oil, avocado oil, or other neutral-tasting oil so it won’t overpower the taste. If you’re not cooking with butter, it would also be dairy-free.
How To Make Keto Almond Flour Pancakes
To make this recipe, you want to get your mixing bowl, whisk, and frying pan ready.
Add your ingredients to the mixing bowl, including eggs, unsweetened almond milk, almond flour, baking soda, erythritol (or other sugar-free substitutes), and optional vanilla extract.
Preheat your frying pan on a stove at medium-low heat.
When hot, pour a tablespoon or circles of pancake batter onto the pan.
Cook for 1-2 minutes or until bubbles starts to form on the sides, then flip and cook for another 1-2 minutes until browned.
Repeat the above steps with the remaining pancake batter.
Leftover Almond Flour Pancakes
If you cook a big batch, then you may have leftover pancakes and wonder what to do with them.
Whenever I make one to many pancakes, I simply place any remains in glass containers, seal tightly and refrigerate.
They taste perfectly fine if you reheat anywhere from a few days to a week, but generally, they all get eaten in a day or two.
If you like meal prepping or bulk cooking, you could always make many pancakes ahead of time, leave to cool then vacuum seal them using a food sealer before freezing.
When ready to eat, warm the frozen keto pancakes in the oven for a few minutes until heated.
Almond Flour Pancakes Keto
Almond Flour Pancakes Keto | Gluten-Free & Paleo-Friendly Breakfast Recipe.
Less Than 1g Net Carb Per Pancake.
Ingredients
- 5 Medium Eggs
- 1/2 Cup Unsweetened Almond Milk
- 1 and 1/3 Cup Almond Flour
- 1/2 Teaspoon Baking Soda
- 3 Tablespoons Erythritol (or similar sugar-free substitute)
- 60g or Half a stick of Butter, for frying
- 1 Teaspoon Vanilla Extract (optional)
Instructions
- Add all ingredients together in a mixing bowl and whisk until smooth.
- Preheat your frying pan on a stove at medium-low heat.
- When hot, pour a tablespoon or circles of pancake batter onto the pan.
- Cook for 1-2 minutes or until bubbles starts to form on the sides, then flip and cook for another 1-2 minutes until browned.
- Repeat the steps with the remaining pancake batter.
Notes
Place any leftover pancakes in glass containers, seal tightly and refrigerate.
They will taste perfectly fine if you reheat anywhere from a few days to a week.
If you like meal prepping you could make many pancakes ahead of time, leave to cool then vacuum seal them using a food sealer before putting in the freezer.
When ready to eat, warm the frozen keto pancakes in the oven for a few minutes until heated.
Nutrition Information:
Yield: 14 Serving Size: 5Amount Per Serving:Calories: 552Total Fat: 51gSaturated Fat: 46.5gTrans Fat: 0gUnsaturated Fat: 4.5gCholesterol: 15mgSodium: 102mgCarbohydrates: 7.5gNet Carbohydrates: 4gFiber: 3.5gSugar: 3gProtein: 22.5g
Nutritional information is estimated.
I’m ever more amazed at how fluffy these pancakes turn out. We love them drizzled with sugar-free maple syrup and sometimes a squirt of whipped cream to make the pancakes complete.
Let us know how your almond flour ketogenic pancakes breakfast treat turned out.
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These sound delicious!