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Fluffy Keto Almond Flour Pancakes

A stack of fluffy almond flour pancakes, cut to show the texture, served with maple syrup and fresh raspberries and blackberries.
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Make light and airy pancakes using almond flour. This recipe is gluten-free, low-carb, and quick to prepare for a satisfying breakfast.

Ingredients

Scale
  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 tablespoon sweetener (e.g., erythritol or monk fruit)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted butter or coconut oil (for batter)
  • Butter or oil for the griddle

Instructions

  1. Combine the almond flour and baking powder in a medium bowl.
  2. In a separate bowl, whisk the eggs, almond milk, sweetener, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  4. Stir in the melted butter or coconut oil. The batter will be slightly thicker than traditional pancake batter.
  5. Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip carefully.
  8. Cook the second side until golden brown.
  9. Serve immediately with your preferred low-carb toppings.

Notes

  • For fluffier pancakes, let the batter rest for 5 minutes before cooking.
  • If you need dairy-free pancakes, use coconut oil instead of butter.
  • Adjust the sweetener to your taste preference.

Nutrition

Find it online: https://whiskdaily.com/almond-flour-pancakes-fluffy-keto-recipe/