Delicious hot and fluffy almond flour pancakes make a fantastic low-carb breakfast! They taste just like the ones you ate as a kid. But these come from an easy, gluten-free, keto recipe.
Is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?
Drizzled with sugar free maple syrup, these keto pancakes have been a staple in my house for years! My whole family loves this recipe.
The best part is knowing that these almond flour pancakes are low-carb and gluten-free. I like to serve mine up with butter and sugar-free maple flavored syrup for comfort food without any of the guilt.
Pancakes always make me think of the weekend, but they’re great for an easy weekday breakfast too! In fact, this recipe only takes about 20 minutes to make from scratch.
Ingredients Needed
You only need five simple ingredients plus water to make these easy keto almond flour pancakes!
Almond flour
Almond flour and almond meal are great replacements for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour.
For fluffy pancakes, the key is to use extra fine blanched almond flour so the texture isn’t too dense.
Eggs
Whole large eggs are used as the binder for the recipe. If you find the taste a bit too eggy, you can use flax eggs or psyllium eggs for half the recipe.
Baking powder or soda
Baking powder or soda creates the light and fluffy texture we want in pancakes and other baked goods.
If you use baking soda in this almond flour pancake recipe, it’s best to add a little vinegar so there’s enough acid to make air bubbles in the batter.
Oil
It’s best to use a mild oil like avocado oil. Coconut oil and olive oil are okay to use but may add undesired flavor.
Salt
A small amount of salt gives the pancakes a better taste!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
How To Make Homemade Pancakes With Almond Flour
Making some keto almond pancakes is actually very easy so it’s perfect for those slow weekend mornings. You won’t even miss those “traditional pancakes”.
Here’s a step by step guide on how to make them…
Step 1: Preheat cooking surface
Before starting the batter, preheat a griddle or large nonstick skillet. Lightly oil or grease the cooking surface and heat to about 325 to 350°F on medium heat.
Step 2: Make pancake batter
Combine all the ingredients in a blender or large mixing bowl with a whisk.
Tip: Adding in vinegar or sparkling water to your pancake batter will create more bubbles and result in fluffier pancakes.
Step 3: Cook gluten free pancakes
Pour the prepared batter onto the hot cooking surface. Use about ¼ cup batter for each pancake or adjust to desired size.
When the edges start to dry and you see small bubbles on the top of the pancakes, flip and cook on the other side for a minute or two.
Note: The first side should be nice and golden.
When the other side is browned, remove from heat and keep warm. Repeat until all the remaining batter has been used.
That’s it! In just a few easy steps, you’ll be ready to dig into a delicious stack of almond flour pancakes!
Quick Tips For The Best Almond Flour Pancakes
- Add an acid. If your pancakes are not turning out as fluffy as you like, try adding a little apple cider vinegar. This acid will help increase the bubbling effect needed. Or, you can try using baking powder instead.
- Use homemade blanched almond flour. Try making your own almond flour by gently pulsing blanched almonds in a coffee grinder until they are finely ground. I don’t recommend using almond meal which is made with the nut skins on.
- Separate the eggs. Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
- Make a double batch. The pancakes freeze well and can be reheated right from the freezer in the microwave. So do yourself a favor and make enough for later.
Recipe Card
Fluffy Almond Flour Pancakes (Keto, Gluten Free)
Description
Ingredients
Instructions
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Preheat griddle or pan over medium high heat (about 325-350°F).
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Mix ingredients together in a blender or bowl with electric mixer. Pour batter onto hot griddle.
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Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.
Servings 6
- Amount Per Serving
- Calories 335kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 3g15%
- Cholesterol 109mg37%
- Sodium 419mg18%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 12g24%
- Vitamin A 158 IU
- Calcium 95 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Makes about 24 small silver dollar size. Larger size can be made if desired.
- If needed, the almond flour can be sifted up to 4 times to make the pancakes less grainy.
- For fluffier pancakes, try adding a small amount of vinegar (up to 1 tablespoon) or use baking powder instead of soda.
- Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
- Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.
