Hot, fluffy, delicious almond flour pancakes are keto friendly and perfect topped with butter and sugar free syrup. And they’re just as easy to make as regular pancakes!
Is there anything better than a hot, fluffy pancakes on a weekend morning?
How about pancakes that are actually good for you?
These almond flour pancakes have been a staple in my house for years! Even my non low-carb family loves this recipe.
The best part is knowing that these keto pancakes with almond flour are low carb and gluten free. I like to serve mine up with butter and sugar free pancake 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.
You can also cook them ahead of time and then store them in the refrigerator or freezer. Then, breakfast is as easy as warming them up and adding your toppings!
How to make almond flour pancakes
Now you can enjoy hot, fluffy, low carb pancakes whenever you like.
The process for making keto almond flour pancakes is the same as making traditional pancakes. It’s very simple!
- Mix ingredients together in a blender or in a bowl with an electric mixer.
- Allow the batter to sit for a few minutes so the baking soda can activate. This results in fluffier pancakes.
- Heat a griddle or pan over medium high heat (about 325°F-350°F). Pour batter onto hot griddle.
- When the edges start to dry and you see small bubbles in the pancakes, flip and cook on the other side for a minute or two. Remove from heat and keep warm.
- Repeat until all the batter has been used.
In just five easy steps, you’ll be ready to dig into a delicious stack of pancakes!
How many carbs in keto pancakes with almond flour
This recipe makes 6 servings of pancakes.
The size is entirely up to you. I like to make 24 small silver dollar pancakes, so for me, each serving is about 4 pancakes.
You could also make 3 or even 2 larger pancakes with the same amount of batter.
When you divide the batter into 6 servings, each serving will have 8 grams of carbohydrates and 4 grams of fiber. This means there are 4 net carbs per serving.
Compare that to a traditional pancake mix like Bisquick, which has 27 net carbs in one 6 inch pancake!
How to make light and fluffy
Almond flour is a great one-to-one replacement for all-purpose flour. And the taste is very neutral, so you never have to worry about ending up with almond pancakes!
However, almond flour is denser than regular flour.
The key to this almond flour pancake recipe is to use a little extra baking soda than your traditional pancake recipe.
Baking soda plus the acid of the other ingredients causes a chemical reaction. This creates the light and fluffy texture we want in pancakes and other baked goods.
This is why you want to allow the batter to sit for a few minutes. It gives the baking soda time to react with the other ingredients.
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 effect of the baking soda.
Toppings for low carb pancakes
Keto pancakes with almond flour are a great base for a healthy breakfast. If you want extra flavor, I recommend using low carb toppings to keep your meal keto friendly.
Here are a few of my favorites:
With so many delicious flavor options, it’s hard to choose. You may just have to try them all!
Can they be made ahead and frozen?
These almond pancakes are just as good out of the freezer as they are the first day they were made.
To prevent the pancakes from sticking to each other in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.
To reheat, you have plenty of options.
- Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
- Toaster – Toasting almond flour pancakes gives them slightly crunchy edges.
- For large batches, reheat pancakes in the oven at 350 degrees F. for ten minutes.
This is an easy way to meal-prep healthy breakfasts for the whole week!
Other recipes to try
Almond Flour Pancakes – Gluten Free
A nice fluffy gluten free pancake made from almond meal. These low carb pancakes are perfect served with butter and sugar free pancake syrup.
Recipe Video (Click on Image to Play)
Mix ingredients together in a blender or bowl with electric mixer.
Heat griddle or pan over medium high heat (about 325-350°F. Pour batter onto hot griddle.
Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.
Serving: 4small pancakes | Calories: 335kcal | Carbohydrates: 8g | Protein: 12g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 419mg | Potassium: 40mg | Fiber: 4g | Sugar: 1g | Vitamin A: 158IU | Calcium: 95mg | Iron: 2mg
Net Carbs: 4 g | % Carbs: 4.7 % | % Protein: 14 % | % Fat: 81.3 %
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 20, 2012… Last Updated: May 26, 2020