Keto Almond Flour Pancakes
Start your day with these fluffy, golden-brown Keto Almond Flour Pancakes—a low-carb, gluten-free breakfast that’s both satisfying and irresistibly delicious! Made with nutrient-rich almond flour, a splash of almond milk, and sweetened with keto-friendly erythritol, these pancakes are perfect for anyone following a ketogenic lifestyle or seeking healthy breakfast alternatives. Quick to prepare in just 25 minutes, this recipe delivers a hearty stack of pancakes with a slightly nutty flavor and a hint of vanilla. Cooked to perfection in butter or coconut oil, these pancakes are a dream to serve with sugar-free syrup, fresh berries, or a dollop of whipped cream. Whether it's a weekday morning or weekend brunch, these almond flour pancakes are sure to become your go-to keto breakfast recipe!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.25 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Erythritol or keto-friendly sweetener
- 2 tablespoons Butter or coconut oil
Instructions
In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined.
In a separate large bowl, beat the eggs until frothy, then add the almond milk, vanilla extract, and erythritol. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is well combined and smooth. The batter will be slightly thick.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil to coat the pan.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake, leaving some space between them. Gently spread the batter out a bit if needed.
Cook the pancakes for about 2-3 minutes on the first side, or until the edges start to set and the bottom is golden brown.
Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until the pancakes are cooked through and golden brown.
Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, adding more butter or coconut oil as needed.
Serve the pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 366 mg | 28% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
