Low Carb Almond Flour Pancakes
Start your mornings off right with these delectable Low Carb Almond Flour Pancakes—a gluten-free, keto-friendly breakfast that’s as nourishing as it is delicious! Featuring almond flour as a hearty, nutrient-rich base, these pancakes deliver fluffy, golden perfection without the carbs. With a hint of sweetness from optional sugar-free syrup or sweetener and the warm notes of vanilla, every bite feels indulgent yet wholesome. Whether you’re following a low-carb diet or simply looking for a lighter breakfast option, these quick and easy pancakes are ready in under 30 minutes and pair beautifully with your favorite healthy toppings. Perfect for meal prepping or savoring fresh, this recipe will become a staple in your breakfast rotation!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 2 tablespoons Sugar-free syrup or sweetener (optional)
Instructions
In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk together until well mixed and any lumps are broken up.
In another bowl, beat the eggs until frothy. Add in the almond milk and vanilla extract, and mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir until the batter is smooth and well combined. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the skillet and let it melt, covering the surface with the butter.
Using a 1/4 cup measuring cup, pour the batter into the skillet, forming small pancakes. You can cook several pancakes at a time, but be careful not to overcrowd the pan.
Cook the pancakes for about 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 minutes on the other side until golden brown.
Remove the pancakes from the skillet and keep them warm while you finish cooking the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm with your choice of sugar-free syrup or sweetener if desired.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 6.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 610 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 265 mg | 6% | |
*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.
