Low Carb Fluffy Pancakes with Berries
Start your morning with these irresistibly light and airy **Low Carb Fluffy Pancakes with Berries**, a perfect balance of wholesome flavor and indulgence. Made with almond flour and sweetened naturally with stevia or erythritol, these pancakes are ideal for keto and gluten-free diets without sacrificing taste. The batter comes together quickly, featuring a frothy egg base and a touch of vanilla for added richness, while the pancakes cook to golden perfection with buttery edges. Top them off with a vibrant burst of mixed fresh berries for a refreshing and nutrient-packed finish. Ready in just 25 minutes, this recipe is the ultimate in healthy comfort food that’s perfect for breakfast or brunch. **Keywords:** low-carb pancakes, keto breakfast recipe, almond flour pancakes, gluten-free pancakes with berries.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup 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 or ghee
- 1 tablespoon Stevia or erythritol sweetener
- 1 cup Mixed fresh berries (such as strawberries, blueberries, and raspberries)
Instructions
In a large bowl, combine the almond flour, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk the eggs until they are frothy. This will incorporate more air into the pancakes, making them fluffier.
Add the unsweetened almond milk, vanilla extract, and stevia or erythritol sweetener to the eggs. Mix until well combined.
Gently fold the wet ingredients into the dry ingredients. Stir until just blended; be careful not to overmix, as this can make the pancakes dense.
Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of butter or ghee to the skillet, allowing it to melt completely.
Pour about 1/4 cup of the batter for each pancake onto the hot skillet. Cook until the edges begin to set and bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or ghee as necessary.
Serve the pancakes hot, topped with the mixed fresh berries. Optionally, drizzle with a low-carb syrup or enjoy them with a dollop of whipped cream.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 552 mg | 42% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 532 mg | 11% | |
*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.
