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Fluffy Keto Almond Flour Pancakes: Easy Low-Carb Breakfast

A stack of three golden brown almond flour pancakes topped with fresh raspberries and drizzled with syrup.
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Make light, airy, and delicious almond flour pancakes. This gluten-free and low-carb recipe is quick to prepare, offering a satisfying, protein-packed breakfast without the guilt.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sweetener (optional, for keto)
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle

Instructions

  1. Combine the almond flour, baking powder, sweetener (if using), and salt in a medium bowl. Whisk dry ingredients together.
  2. In a separate small bowl, whisk the eggs and almond milk until fully blended.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are fine. Stir in the melted coconut oil or butter.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side, until the edges look set and bubbles appear on the surface. Flip carefully and cook the second side until golden brown, about 2 minutes more.
  7. Serve immediately with your preferred toppings like fresh berries or sugar-free syrup.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • You can make these pancakes ahead; store cooled pancakes in an airtight container in the refrigerator for up to 3 days, then reheat briefly in a toaster or skillet.
  • If you need a dairy-free option, ensure you use almond milk and coconut oil.

Nutrition

Find it online: https://cheffinity.com/almond-flour-pancakes/