Fluffy Keto Almond Flour Pancakes
Make light and airy pancakes using almond flour. This recipe is gluten-free, low-carb, and quick to prepare for a satisfying breakfast.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon melted butter or coconut oil, plus more for the griddle
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Combine the almond flour, baking powder, cinnamon, and salt in a medium bowl. Whisk to mix dry ingredients well.
- In a separate small bowl, whisk together the eggs, almond milk, melted butter or oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- If you prefer a slightly sweeter taste without adding sugar, use a few drops of liquid stevia or monk fruit sweetener in the batter.
- These pancakes freeze well; cool completely, then place parchment paper between layers before storing in a freezer bag. Reheat in a toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 10
- Cholesterol: 110