Low Carb Fluffy Buttermilk Pancakes
Indulge in these irresistibly **Low Carb Fluffy Buttermilk Pancakes**—a perfect breakfast staple for anyone craving classic comfort without the carbs. Made with a blend of almond flour and coconut flour, these pancakes achieve a light, tender texture while staying gluten-free and keto-friendly. A clever mix of unsweetened almond milk and apple cider vinegar replicates the tangy richness of traditional buttermilk, enhancing both flavor and fluffiness. Sweetened gently with granulated erythritol and infused with warm vanilla, each bite is a wholesome delight. Quick to prepare and ready in just 25 minutes, these pancakes make mornings feel extra special. Serve them warm with your favorite sugar-free syrup or seasonal toppings for a low-carb breakfast that’s every bit as satisfying as the classic version!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated erythritol
- 3 Eggs
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Melted butter or coconut oil
- 1 tablespoon Butter or oil for greasing
Instructions
In a small bowl, combine the almond milk and apple cider vinegar and let sit for 5 minutes to create a low-carb buttermilk substitute.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and granulated erythritol.
In another bowl, beat the eggs, then add the almond milk mixture, vanilla extract, and melted butter or coconut oil.
Pour the wet ingredients into the dry ingredients and gently mix until combined. The batter should be slightly thick but pourable.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon to form a round shape.
Cook until bubbles form on the top and the edges look set, about 2-3 minutes; then flip and cook for another 1-2 minutes until golden brown on the other side.
Transfer cooked pancakes to a plate and cover with a kitchen towel to keep warm. Repeat with remaining batter.
Serve the pancakes warm with your favorite low-carb syrup or toppings.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 515 mg | 40% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 375 mg | 8% | |
*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.
