Keto Almond Flour Pancakes

Deliciously fluffy keto almond flour pancakes that make an easy low-carb breakfast! These healthy pancakes come together so quickly, and is a keto recipe that the whole family will love. 

Why You’ll Love This Recipe

These pancakes are high in protein! Almond flour is high in protein and vitamins while also being low in carbs and gluten free. It’s made up of the perfect healthy combo. 

Try baking with it in other baked goods like these Chocolate Chip Almond Flour Pumpkin Muffins, Grain Free Almond Chocolate Chip Cookies, and these Keto Brownies.

A healthy breakfast for the entire family. Not only are these pancakes paleo and keto diet approved, but this almond flour pancakes recipe is one that the entire family will love - kids included! They’ll never know how healthy their pancake breakfast is!

This recipe makes a quick and easy weekday breakfast. Who says homemade pancakes are only for the weekends? With this recipe you’ll have a stack of delicious gluten-free pancakes on the table in less than 20 minutes! They are also perfect for freezing, so don’t worry about the leftovers!

This Gluten-Free Blender Pancakes recipe is another one you'll love; it's quick with minimal dishes!

Ingredient Notes

You probably have all of the simple ingredients needed for this keto pancake recipe in your pantry right now.  If you’re new to gluten free baking and cooking, you’ll want to use my Gluten Free Food List when you head to the grocery store!

• Almond Flour - This keeps these pancakes gluten free while adding a nutty flavor and a hearty texture. I highly recommend using blanched almond flour (finely ground almonds with the skins removed) instead of an almond meal (skins on) to help the batter from becoming too dense.
• Eggs - For a vegan option, you can use flax eggs in this recipe though it may change the texture slightly.
• Melted Butter - Again, if you’re looking for a dairy free or vegan option, you can substitute the butter for melted coconut oil or avocado oil.  You can even use a neutral-flavored light olive oil.
• Unsweetened Almond Milk - this can also be substituted for your favorite dairy free milk alternative, such as coconut milk.
• Vanilla Extract - try adding in a tiny bit of almond extract as well if you want more almond flavor.
• Baking Soda - adding baking soda leads to fluffy pancakes!

How To Make This Recipe

Preheat a non-stick skillet to medium-high heat.

Combine all dry ingredients. In a mixing bowl, add all the dry ingredients and whisk until combined.

Add the wet ingredients. Stir the wet ingredients into the dry ingredients, mixing them until everything is incorporated well. I recommend adding the milk a little at a time until the pancake batter has reached the desired consistency.

Grease the pan. Lightly grease your preheated pan with either butter or oil.

Cook the pancakes. Carefully pour the pancake batter onto the griddle and allow the pancakes to cook for 4-5 minutes per side. The pancakes will be fragile, and you must allow them to cook thoroughly on the first side before attempting to flip. If you don’t let them cook through, they will fall apart. 

Re-grease the griddle between each serving of pancakes being made.

Serve and enjoy! Top these pancakes with all of your favorite toppings! Check out our favorite way to serve these low-carb pancakes below.

Tips For The Best Almond Flour Pancakes

• Make sure the batter is mixed well and all ingredients are well incorporated. This will help to keep the batter lighter and less dense while also adding air back into the batter resulting in the fluffy texture we all love! You can even use a blender to mix the batter.
• Preheat your pan or griddle.  Allow the pan plenty of time to heat up prior to pouring the batter. Making sure the pan is hot will allow the pancakes to set up quickly.
• Allow the pancakes to cook fully on one side before flipping. If you flip them before they have cooked on the first side, they will fall apart. I recommend that once you pour the batter into the hot pan, DO NOT touch them for several minutes. Consider yourself warned, my friends!
• Make a double batch. Make extra of these keto pancakes to freeze so you have them on hand for quick breakfasts throughout the week! Simply reheat them in the toaster or microwave. 
• Keep in mind this batter may be denser than you are used to. If you normally use white or wheat flour for regular pancakes, this almond flour pancake batter will likely be much denser than you are used to. This is normal! Do not add more liquid, simply mix until the batter is smooth and well combined. 

Serving Suggestions

Traditional Pancakes - Top with butter and your favorite pure maple syrup. If you’re following a strict keto diet, omit the maple syrup altogether or opt for a keto-approved, sugar-free syrup option. 

Fresh Fruit - Pancakes, berries, or bananas are a match made in heaven! Take these healthy pancakes to the next level by topping them with all the fruit your heart desires. 

Peanut Butter Drizzle - If you haven’t tried adding nut butters to your pancakes, you’re missing out! Drizzle these pancakes with peanut butter (or almond butter) for an incredibly delicious low-carb breakfast.

Chocolate Chip Pancakes - Fold chocolate chips into the batter prior to cooking for a fun (and yummy!) family favorite pancake recipe!

Serve with Eggs. Make a classic breakfast spread by serving these gluten free pancakes with this Sausage and Egg Casserole! These Bacon and Egg Cups or this Baked Avocado with Egg would be delicious options as well!

Add in a smoothie! Round out this nutritious breakfast by adding a refreshing smoothie. These are some breakfast smoothie favorites:

• Coffee Banana Oat Smoothie
• Keto Avocado Chocolate Smoothie
• Blackberry Cobbler Smoothie
• Green Smoothie Bowl

Recipe FAQ’s

What’s the best way to store these pancakes?

These pancakes store well in an airtight container in the fridge for up to five days. You can also freeze them in a ziplock freezer bag or another airtight container for longer storage!

Can you substitute the almond flour in this recipe for a regular flour like all-purpose flour?

No, unfortunately, a gluten containing flour cannot generally be substituted for a gluten free flour 1:1 in a recipe. Additionally, the almond flour in the recipe is what keeps the recipe keto compatible.

Can you substitute the almond flour in this recipe for coconut flour?

No. Coconut flour absorbs much more moisture than almond flour and cannot be substituted 1:1 in this recipe. 

If you’re looking for coconut flour pancakes, give these Paleo Blueberry Pancakes a try!

How many carbs do keto pancakes have?

These low-carb pancakes have 9 grams of total carbohydrates and 3 grams of fiber. Therefore, there are 6 g net carbs per serving of these pancakes.

More Keto Recipes You’ll Love 

• The Best London Broil Recipe
• Keto Cucumber Salad
• Keto Avocado Chocolate Smoothie

Almond Flour Pancakes

Easy to make high protein pancakes for your healthy start to the day!

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: almond flour pancakes

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Calories: 226kcal

Ingredients

• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• 1 tablespoon pure maple syrup
• 1 ½ tsp vanilla
• 2 tablespoon salted butter, melted
• ¼ cup almond milk add a little at a time to desired consistency

Instructions

• Preheat griddle to medium high.
• Whisk together all dry ingredients. Add wet ingredients and stir well. Add more or less almond milk to desired consistency. I start by adding a little at a time.
• Grease griddle with butter. Pour pancakes into pan and let cook at least 4-5 minutes per side. These pancakes are fragile and need to cook awhile before you try to flip them. Add butter to griddle each time you add more pancakes.
• Serve with pure maple syrup or fruit. If you have leftovers store the in the refrigerator.

Notes

Pancakes made with almond flour can be fragile so let them cook well before flipping them or they will fall apart.

 

For keto pancakes leave out the maple syrup.

Nutrition

Calories: 226kcal | Carbohydrates: 9g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 256mg | Potassium: 28mg | Fiber: 3g | Sugar: 3g | Vitamin A: 196IU | Calcium: 83mg | Iron: 1mg

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Adapted from Allrecipes.