Low Carb Fluffy Gluten-Free Pancakes
Start your morning right with these irresistibly light and airy Low Carb Fluffy Gluten-Free Pancakes, a perfect indulgence for health-conscious eaters! Made with a wholesome blend of almond flour and coconut flour, these pancakes are not only grain-free but also packed with protein and healthy fats to keep you satisfied all day. The hint of vanilla and customizable sweetness elevate their flavor, while their delicate texture rivals any traditional pancake. Ready in just 25 minutes, this recipe is ideal for busy mornings or a leisurely weekend brunch. Serve them with sugar-free syrup, fresh berries, or a dollop of Greek yogurt for a guilt-free, flavor-packed treat that’s keto-friendly and entirely gluten-free.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or preferred sweetener
- 1 tablespoon Butter (or coconut oil)
Instructions
In a medium-sized bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk these dry ingredients together until well mixed.
In a separate large bowl, crack the eggs and whisk them until they appear frothy.
Add the almond milk, vanilla extract, and stevia to the eggs and whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until you achieve a smooth batter. Let the batter sit for 5 minutes to allow the flours to absorb the liquid.
Heat a non-stick skillet over medium-low heat and add half of the butter to melt, making sure the skillet is well-greased.
Pour about 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly with the back of the spoon if needed. Cook for about 2-3 minutes or until bubbles form on the surface and the edges begin to set.
Carefully flip the pancakes and continue to cook for an additional 2-3 minutes on the other side, until they are a light golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm while repeating the process with the remaining batter, adding more butter to the skillet as necessary.
Serve the pancakes warm with your favorite low-carb toppings like sugar-free syrup, fresh berries, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 719 mg | 55% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 400 mg | 9% | |
*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.
