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
- 1 teaspoon baking powder this is what makes them rise and lets the bubbles form
- 2 large eggs room temperature works best
- 1/4 cup unsweetened almond milk
Instructions
- In a medium mixing bowl, whisk the almond flour and baking powder together first, so the leavening is evenly distributed. Then add the eggs and unsweetened almond milk — adding the wet ingredients this way stops 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
Do not skip the baking powder. Almond flour has no gluten to trap air, so the teaspoon of baking powder is the only thing making these rise — and it is what produces the surface bubbles you are watching for before the flip.
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.