Almond Flour Keto Pancakes
Fluffy, golden keto pancakes made with almond flour that cook up just like traditional pancakes but keep you in ketosis with only 3g net carbs per serving.
Ingredients
- 1 cup almond flour finely ground for best texture
- 2 large eggs room temperature works best
- 1/4 cup unsweetened almond milk
Instructions
- In a medium mixing bowl, combine the almond flour, eggs, and unsweetened almond milk. Add the wet ingredients first to prevent the almond flour from clumping.
- Whisk everything together until completely smooth. The batter will be slightly thicker than traditional pancake batter.
- Let the batter rest for about 3-5 minutes to allow the almond flour to fully absorb the liquid.
- Heat a non-stick skillet or griddle over medium-low heat.
- Add a small amount of butter or coconut oil to the pan. Once melted and hot, pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
Notes
Let your eggs come to room temperature before mixing for the fluffiest pancake texture.
Keep your pan at a consistent medium-low temperature, as almond flour can burn more easily than regular flour.
For make-ahead: Store cooled pancakes in the refrigerator for up to 4 days, or freeze for up to a month.
Reheat in a toaster for best texture or microwave for 20-30 seconds when in a hurry.
Serving suggestions: Sugar-free maple syrup, fresh berries, whipped cream with cinnamon, or full-fat Greek yogurt with chopped nuts.
Variation: For coconut flour substitution, use 1/3 cup coconut flour and increase almond milk to 1/2 cup, plus add an extra egg.
Keep your pan at a consistent medium-low temperature, as almond flour can burn more easily than regular flour.
For make-ahead: Store cooled pancakes in the refrigerator for up to 4 days, or freeze for up to a month.
Reheat in a toaster for best texture or microwave for 20-30 seconds when in a hurry.
Serving suggestions: Sugar-free maple syrup, fresh berries, whipped cream with cinnamon, or full-fat Greek yogurt with chopped nuts.
Variation: For coconut flour substitution, use 1/3 cup coconut flour and increase almond milk to 1/2 cup, plus add an extra egg.
