Fluffy Keto Almond Flour Pancakes
Make light and airy pancakes using almond flour that fit low-carb and gluten-free diets.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional: 1 tablespoon keto-friendly sweetener
Instructions
- Combine the almond flour and baking powder in a medium bowl.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. Add the pinch of salt and sweetener, if using.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully.
- Cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks and gently fold them into the batter last.
- If the batter seems too thick, add almond milk one teaspoon at a time until you reach your desired consistency.
- Use a low heat setting to prevent the almond flour from burning before the center cooks through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 9
- Cholesterol: 110