Keto Almond Flour Pancakes
By Carine Claudepierre
Published on 03/21/2019 - Last updated on 02/09/2023
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The keto pancakes with almond flour are an easy healthy low-carb breakfast with only five ingredients and 2.6 grams of net carbs.
In addition, these delicious fluffy almond flour pancakes are gluten-free, keto, and low-carb-approved. So, keep reading to learn more about how to make them.
What Are Keto Pancakes With Almond Flour?
These almond flour pancakes are the best fluffy almond flour pancakes to start the day. If you are looking for a healthy alternative to sugar-free pancakes for kids, it’s also a great recipe!
They contain lots of protein and fibers to keep their little tummy full until lunchtime. Honestly, everyone loves this simple almond flour pancakes recipe in my house.
In addition to their amazing fluffy texture and nutty-sweet flavor, they are super easy to make.
This recipe is much easier to make than my keto coconut flour pancakes since almond flour is easier to work with than coconut flour.
How To Make Almond Flour Pancakes
Additionally, these healthy pancakes without bananas are keto-friendly. They don’t use any high-carb fruits, only low-carb flour, and no added sugar.
Below are all the ingredients you need to make them.
Ingredients
- Almond flour – make sure you use blanched almond flour and not almond meal. Almond meal has a coarser texture, and the paleo pancakes will lose their fluffy texture with almond meal. Learn how to pick keto flours.
- Unsweetened almond milk – Any low-carb milk will work in this recipe, so if you can’t find almond milk, feel free to adapt with any milk you like.
- Eggs – you need eggs in this almond flour pancake recipe, especially if you want to keep the recipe low-carb. At this time, the only egg replacement option that works was using 1/4 cup of buckwheat flour instead of eggs, but it’s not a low-carb option.
- Melted coconut oil – or any vegetable oil you like. If you are using coconut oil, make sure your eggs and milk are not too cold, or it would solidify the coconut oil, creating lumps in the batter.
- Baking soda – 1/2 teaspoon is what I like to use. You can upgrade to 3/4 teaspoon for fluffier pancakes if you like.
- Vanilla extract
- Erythritol or any keto sugar-free sweetener to add sweetness to the batter
Making Perfect Pancakes With Almond Flour
- Ingredients’ temperature – make sure your eggs and almond milk are at room temperature. If they are cold, straight from the fridge, they will solidify the melted coconut oil, creating lumps. If your ingredients are cold and you can’t wait, use a different oil to prevent this from happening. Any vegetable oil would work well, like canola oil, avocado oil, and flaxseed oil.
- Cooking temperature – the temperature is key to making the perfect almond flour pancakes. The crepe pan should be hot but not too hot, or the pancakes won’t rise and burn. Choose a medium-high heat, reduce it to low heat if needed, and be patient.
- Space – Leave them some space. Don’t add more than 3 pancakes at a time in the crepe pan for even cooking. Keep your pan still, no shaking, and wait until the sides are set before you flip them to the other side.
- Oil – Spray or rub the pan with absorbent paper covered with vegetable oil. Avoid butter. It burns easily at medium-high temperature, leaving a burnt flavor on your pancakes. Don’t add oil directly, or it will dry your pancakes.
- Flipping – not more than one flip, or your almond flour pancakes will deflate. Also, make sure you flip them after the bubbles are showing in the batter. If flipped too early, they will break and not raise.
Serving Almond Flour Pancakes
Paleo pancakes are very bland on their own. We recommend adding toppings to bring out all the flavors of those almond flour pancakes.
First, a delicious, simple pancake topping is a piece of grass-fed butter and sugar-free flavored maple syrup.
The hot pancakes melt the butter, it’s absorbed into the dough adding an amazing buttery flavor. Next, melted chocolate or sugar-free chocolate sauce and berries.
This is a powerful combo of flavors, especially chocolate and raspberry.
Finally, why not add some savory toppings to your pancakes? Try some mashed avocado, chives, and smoked salmon topped with a poached egg.
This will create the most decadent paleo pancakes for breakfast.
Storage Instructions
These Keto Pancakes With Almond Flour can be stored in the fridge in an airtight container for up to 3 days.
Rewarm them on a pan, sandwich press, or in the toaster.
They can also be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.
More Healthy Pancake Recipes
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Almond Flour Pancakes
Ingredients
Dry ingredients
- 1 ¼ cup Almond Flour
- ½ teaspoon Baking Soda
- 2 tablespoons Granulated Sweetener
Wet ingredients
- 2 Eggs at room temperature
- ⅓ cup Unsweetened Vanilla Almond Milk at room temperature
- ¼ cup Coconut Oil melted, or any vegetable oil
- 1 teaspoon Vanilla Extract
Instructions
- In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and erythritol.
- Whisk in unsweetened almond milk, melted coconut oil, eggs, and vanilla until combined. Make sure your ingredients are not too cold, or they will solidify the coconut oil. We recommend keeping eggs and milk at room temperature for this to happen or use any other vegetable oil you like.
- Heat a large non-stick pancake pan or griddle over medium-high heat.
- Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
- Ladle 1/4 cup batter onto the griddle for each pancake.
- Flip the pancakes over when the sides are set, about 2 minutes.
- Keep cooking on the other side until golden brown.
- Serve with butter and sugar-free flavored maple syrup.
- Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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My daughter loves these!! We prefer them over any other pancak.
Oh thank you !
Thank you! I made half a batch of these this morning and they were wonderful. So quick and easy!
Absolutely delicious! So light and fluffy. I use ground almonds and whizz them briefly in my Vitamix to make them finer, then I add all the other ingredients. Batter comes out lovely and smooth. Thanks for this great recipe!
Great! I found them a bit tough to flip …maybe I had a hair too much liquid to dry … although I measured. Used a hot cast iron pan. Made 8 for me. Would make again.
How many servings does this recipe yield?
Serving size appears before the list of ingredients, enjoy
Mmmmmmmhhhhh!!! Yum yum yum!!!! Love them!! I was starving and served myself 3 but I was full pretty quick, 2 is a perfect serving.
Loved these pancakes! Fluffy and delicious! I added 1 egg white and 1 whole egg to the batter. Worked out perfectly! I also reduced the sweetener by half since I wanted savory taste. Will definitely make these again. I was able to get 6 pancakes with this recipe.
I forgot the baking soda and I used coconut sugar to sweeten instead. Still tastes amazing. I had 2 of them though. 🙂
That’s amazing ! Thank you
By far the best recipe I’ve found and I have tried so many! I add fruit or SF chocolate chips for extra sweet! Thank you and great job!
Easy to make and delicious. I doubled up in the recipe so I can make some for the next morning. Highly recommend this recipe
Wonderful. For as much as I appreciate almond flour, I’m not a fan of its flavor. So I added almond extract, cinnamon, cardamon, nutmeg, frozen blueberries, and used the cashew milk I make but probably doubled the amount. Diabetic hubbs was so happy for a change from his usual breakfast. For myself (dairy and refined sugar intolerant, and don’t do well with wheat), I got to add maple syrup and they were fabulous! Thanks for another wonderful recipe.
These turned out delicious. I was a little worried because I didn’t have vanilla extract but it still turned out good. Almost had a French toast taste to it. I added a few blueberries on top. Thank you for the awesome tasty recipe!
why baking soda over baking powder? could I sub it for baking powder? and if so what would be the conversion?
You can use baking powder. Baking soda is pure, no additive, sometimes it contains corn starch that is not keto approved. Use what you prefer, standard conversion is 1/2 teaspoon baking soda match 1 teaspoon baking powder.
Hi. How many pancakes does this recipe make?
The serving size of each recipe appears before the ingredient list, here the recipe make 6 pancakes. Enjoy
I followed your recipe to a tee. I set out everything for room temp. I did use organic milk instead of almond milk. I could have no more ladled out the mixture than the man in the moon. I even added more milk to thin it out but to no success. I had to make patties out of them which were nothing write home about.
These pancakes are excellent! I used unsweetened plain (not vanilla) almond milk and powdered erythritol…I also microwaved the coconut oil and almond milk so that they were a little warm and I had no issue with the coconut oil hardening. Also, I put the two eggs in a cup of warm water so that they came to room temp quickly. These are the best keto pancakes that I have ever had and they were super easy to make. Thanks!
Can I substitute the eggs with flaxseed?
No, I am sorry it won’t work here. Enjoy, XOXO Carine
Can i substitute the oil for applesauce?
Apple sauce is not keto or low carb so the recipe won’t be keto friendly if you swap oil for applesauce. I didn’t try this option since I don’t use applesauce in my kitchen but I think the batter will be too wet and hard to flip with it. Enjoy the recipes on the blog, XOXO Carine
The pancakes were extra delicious because I added a tablespoon of sour cream, cinnamon, & a few blueberries, thank you for the recipe.
Thanks for your tips ! It sounds lovely, Enjoy the recipes around here, XOXO Carine
Good texture but too eggy and I could feel baking soda as a very strong flavor as well. Used everything and followed the instructions, only subbed soy milk
I am sorry to hear that, you may not like eggs much in baking and you can cover egg flavor in keto baking by adding more flavor like cinnamon, vanilla or extra keto sweetener. However the recipe has only 2 eggs which is very similar to any classic pancakes recipe so for most of us it taste good. Regarding the baking soda, the recipe can be made with double amount of baking powder instead, this will remove any baking soda flavor. Enjoy the recipes around here, XOXO Carine.
I accidentally put 1 1/2 teaspoons of baking powder in, they turned out great! My first few were average but then I figured out it was best to heat the pan up, then lower the temperature to medium-low, and cook. Then I got a better result with less breaking. Also, keep them reasonably small so they’re easy to get under.