Keto Pancakes with Almond Flour

Fluffy keto almond flour pancakes that you can customize with your favorite mix-ins! How to make keto pancakes with almond flour & coconut flour – no cream cheese.

Course Breakfast

Cuisine American

Keyword almond flour pancakes, how to make keto pancakes, keto almond flour pancakes, keto pancake recipe, keto pancakes, keto pancakes with almond flour, low carb pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 495

Author Alyssia Sheikh

Ingredients

Keto Pancakes:

⅔ cup almond flour
3 Tbsp coconut flour
1 tsp baking powder
2 Tbsp sweetener (optional)
1 tsp cinnamon
½ tsp salt
4 eggs
¼ tsp vanilla extract
½ cup almond milk or milk of choice (add a splash more if batter is too thick/dry!)
3-4 Tbsp low carb chocolate chips (or blueberries, or mix-ins of choice)
butter or cooking spray, for cooking

Keto Friendly Topping Ideas:

sugar free maple syrup
drizzle of almond butter or nut/seed butter of choice
slivered almonds or chopped nuts
fresh berries
unsweetened coconut shreds or flakes
whatever you like!

Instructions

To make keto almond flour pancakes

In a large bowl, whisk together dry ingredients.
Separately, whisk together eggs, vanilla, and almond milk (or milk of choice).
Add dry mixture into wet mixture and stir to combine, without overmixing. (Add additional milk if batter is too thick or dry.)
Optional: Fold in low carb chocolate chips (or fresh blueberries, or mix-ins of choice).
Set batter aside to thicken 5-10 minutes as the flour absorbs the liquid.
Preheat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
Melt butter or spray pan or griddle with cooking spray.
Use an ice cream scoop (or ¼ cup) to pour batter to create pancakes.
Cook for 2-3 minutes, then flip. (These won’t bubble like traditional grain-based pancakes, so don’t wait for them!) Cook another 1-2 minutes on the other side, until golden brown.
Serve with desired toppings and enjoy!
Yields 8 keto pancakes.

To cook on a griddle:

Turn heat on griddle to medium low (300°F or 150°C) while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
Water Test: Before cooking, drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it’s too hot; if water droplets sizzle but “dance” and move around, the temperature is perfect.
Follow cooking procedure described above.

Storage Instructions:

Store cooked and cooled pancakes in an airtight container in the fridge for up to 3 days.
To freeze, lay cool pancakes flat on a baking sheet and freeze for 2-3 hours. Once firm, transfer to freezer-safe bags and freeze for up to 1 month.
To reheat, microwave for 1-2 minutes or reheat in a pan over medium heat on the stove, until warmed through.

Video

Notes

Nutrition provided above for keto chocolate chip pancakes made with sugar free chocolate chips:
4.4g net carbs per serving

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*Nutrition provided per 1 serving (½ of the entire recipe) and does not include any toppings. Number of pancakes per serving may vary, depending on the size of your pancakes.

Nutrition