Fluffy Keto Almond Flour Pancakes
Make light and airy pancakes using almond flour. This recipe is gluten-free, low-carb, and quick to prepare for a satisfying breakfast.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop Griddling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon melted butter or coconut oil, plus more for the griddle
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Whisk the eggs in a medium bowl. Add the almond milk, melted butter, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few small lumps are fine.
- 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 form on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- If you prefer a slightly sweeter taste without adding sugar, use a few drops of liquid stevia in the batter.
- You can make these dairy-free by using coconut oil instead of butter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 11
- Cholesterol: 90