Go Back
Keto Almond Flour Pancakes

Keto Almond Flour Pancakes

Keto Almond Flour Pancakes are soft, fluffy, and perfectly low-carb. They're ideal for a quick, healthy, and delicious breakfast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 17 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Almond Flour (finely blanched)
  • 2 large Eggs
  • ¼ cup Unsweetened Almond Milk
  • 1 tsp Baking Powder
  • 1 tbsp Coconut Oil (or melted butter)
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • Butter or Oil (for greasing the pan)

Equipment

  • 1 Mixing Bowl
  • 1 Whisk or Fork
  • 1 Non-Stick Skillet or Griddle
  • 1 Spatula
  • 1 Measuring cups and spoons

Method
 

  1. Mix the batter: In a bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
  2. Add dry ingredients: Stir in almond flour, baking powder, and a pinch of salt. Mix until you get a smooth, lump-free batter.
  3. Let it rest: Let the batter sit for 2 minutes to slightly thicken.
  4. Heat the skillet: Heat a non-stick skillet over medium heat and grease it lightly with butter or oil.
  5. Cook the pancakes: Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
  6. Serve hot: Stack the pancakes and serve with keto-friendly toppings like sugar-free syrup, berries, or whipped cream.

Notes

  • Use finely blanched almond flour for the best texture.
  • Let the batter rest for a couple of minutes before cooking—it helps thicken it naturally.
  • Keep the heat medium to prevent burning.
  • Don’t overcrowd the pan; cook in batches if needed.
  • Make a double batch and refrigerate or freeze extras for later.