Keto Almond Pancakes
Start your day with these fluffy and delicious Keto Almond Pancakes, a perfect low-carb breakfast option that's both satisfying and quick to prepare! Made with nutrient-packed almond flour, these pancakes offer a light yet hearty texture while staying entirely gluten-free. Sweetened with erythritol, they're tailored for keto enthusiasts seeking a sugar-free treat. Enhanced with a hint of vanilla and the creamy richness of unsweetened almond milk, these pancakes deliver a delightful flavor without compromising dietary goals. Ready in just 30 minutes, they’re cooked to golden perfection with butter or coconut oil for that classic crisp edge. Serve them warm with keto-friendly toppings like fresh berries or sugar-free syrup for a breakfast that's indulgent yet guilt-free. Whether you're chasing a low-carb lifestyle or simply love wholesome recipes, these pancakes are bound to be a new breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 2 tablespoons Granular erythritol or sweetener of choice
- 0.25 teaspoon Salt
- 3 pieces Large eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil for cooking
Instructions
In a medium-sized bowl, whisk together the almond flour, baking powder, erythritol, and salt until well combined.
In another bowl, beat the eggs until they are slightly frothy. Add the almond milk and vanilla extract to the eggs and whisk until fully mixed.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined. Allow the batter to sit for a few minutes to thicken.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or coconut oil to the skillet, ensuring the surface is evenly coated.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface of the pancake and the edges are set.
Carefully flip the pancake and cook for an additional 2-3 minutes on the other side, or until the pancake is golden brown and cooked through.
Repeat the process with the remaining batter, adding more butter or coconut oil to the skillet as needed.
Serve the pancakes warm with your choice of keto-friendly toppings such as fresh berries, sugar-free syrup, or more butter.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 4.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 403 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 244 mg | 5% | |
*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.
