Almond Flour Pancakes

These keto pancakes are so thick and fluffy, you won’t believe they are low carb and grain free! Made with just 6 ingredients, these almond flour pancakes make the perfect keto breakfast! 2 grams net carbs. 

Almond Flour Pancakes

If I could choose one breakfast to eat for the rest of my life, it would be pancakes.

Whether it be cinnamon roll pancakes, fluffy blueberry pancakes, or even the good old chocolate chip pancakes, I love them all! 

Ever since I released my first cookbook, I’ve been on a mission to perfect an almond flour pancake recipe. No fancy flavors, no crazy additions, but produce a stack of keto pancakes with one big caveat- I wanted these pancakes to be made with no dairy.

Making normal pancakes without dairy is already quite a feat in itself, but making low carb pancakes without dairy? 

That’s a potential disaster….or is it? Nope. Not at all. 

Friends, we have a stack of perfection for you right here.

These keto almond flour pancakes will be your new favorite breakfast. Taste-wise, they are slightly sweet and the perfect base for a plethora of toppings. In terms of texture, they are light and fluffy, thanks to the almond flour and whipped egg whites! 

Traditional keto pancakes can often be heavy or thin, but these are the opposite! They taste like diner style pancakes! I made a big stack of these for a group brunch recently, and no one could believe them to be low carb! 

How do you make almond flour pancakes

The Ingredients

• Almond flour– You want to use blanched almond flour, not almond meal. The blanched variety will yield a lighter and fluffier pancake than traditional almond meal. 
• Coconut Flour– Only a little bit will be used, to hold the pancakes together. Do not omit this or substitute this out for something else. 
• Coconut milk– Any milk of choice can be used, but I prefer unsweetened coconut milk. I also often use almond milk. 
• Liquid Stevia– This not only gives sweetness to the pancakes (without calories, carbs, or sugar) but also keeps the pancakes fluffier. The alternative would be to use a granulated sweetener, which will still work, but can be a little heavy. 
• Eggs– Room temperature eggs. You will also be using the yolks and the whites separately for this recipe! 
• Baking powder– Gives the pancakes some rise!

The Instructions

In a mixing bowl, add your dry ingredients. Next, add the milk, liquid stevia, and egg yolks and whisk together until combined. Set that aside while you whip the egg whites together, for stiff peaks to form. Fold the whites into the other ingredients and let sit for 5 minutes, for the batter to thicken. Heat a pan and cook the pancakes in 1/4 cupfuls. Cook each pancake for 2-3 minutes on either side or until golden around the edges. Serve pancakes immediately. 

Can I make almond flour pancakes without eggs?

These pancakes are best made with eggs, as they bind them together and ensure the fluffiness. If you’d like eggless pancakes, you may enjoy flourless pancakes or pumpkin pancakes. 

Tips to make super fluffy and thick pancakes

There are several tricks to ensure these eggless keto pancakes are super thick and fluffy.

• Ensure your batter is thick, but not pourable. We often mistake pancake batter to always needing to be smooth and pourable, but this is NOT what we want for these specific pancakes- THICK BATTER.
• Scoop the batter onto the greased pan and press down to flatten slightly. Do not attempt to pour it, as it will be too thick, and you’ll be unable to shape it nicely.
• If possible, cover your pancakes to ensure they are evenly cooked and the pressure helps the pancakes rise even more.
• Cook the pancakes on medium heat– It may be a little more time consuming but it will be worth it! 

What to serve with almond flour pancakes

While I personally love a stack of keto pancakes on their own, you can jazz it up in a number of ways! 

• Ice cream– Serve pancakes with a scoop of keto vanilla ice cream or chocolate ice cream. 
• Keto Syrup– If you are a fan of maple syrup, use keto sugar free maple syrup. They also have a fantastic vanilla flavored one.
• Chocolate topping– Chocolate fans, I LOVE keto friendly chocolate syrup. Don’t be afraid to add some keto chocolate chips on top, too. 
• Low carb fruit- Serve these pancakes with a side of sliced strawberries, raspberries, or blueberries. 

Storing and Freezing Tips 

• To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. 
• To freeze: Place leftover pancakes in a ziplock bag and store in the freezer for up to 6 months. Thaw pancakes overnight in the refrigerator. 
• To reheat: Reheat pancakes in the microwave (30-40 seconds) or in a non-stick pan until warm on both sides. 

More Keto Pancake Recipes

• Coconut Flour Pancakes
• Pumpkin Pancakes
• Blueberry Pancakes
• Cinnamon Roll Pancakes

Watch how to make it

Fluffy Almond Flour Pancakes

These keto almond flour pancakes are so thick and fluffy, you won't believe that they are low carb! No grains and no sugar, they need just 6 ingredients!

5 from 45 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 212kcal

Author: Arman

Ingredients

• 2/3 cup blanched almond flour
• 1/3 cup coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon optional
• 3 large eggs separated
• 1 serving liquid stevia
• 1/2-3/4 cup coconut milk Can sub for any milk of choice * see notes

Instructions

• In a large mixing bowl, combine your blanched almond flour, coconut flour, cinnamon, and baking powder. Set aside. 
• Add your egg yolks, half a cup of coconut milk, and liquid stevia to the dry ingredients and mix very well. If the batter happens to be too thin, add extra almond flour. If it is too thick, slowly add extra milk. 
• Whisk your egg whites (using a hand mixer or fork) until stiff white peaks start to form. Fold the whites into the pancake batter. Let the pancake batter sit for 5 minutes, to thicken. 
• Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of the batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden. Repeat until all the pancake batter is used up. 
• Serve immediately.

Notes

* Start with 1/2 cup but only add more as needed.

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. 

TO FREEZE: Place leftover pancakes in a ziplock bag and store in the freezer for up to 6 months. Thaw pancakes overnight in the refrigerator. 

TO REHEAT: Reheat pancakes in the microwave (30-40 seconds) or in a non-stick pan until warm on both sides. 

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 9g | Protein: 12g | Fat: 16g | Sodium: 196mg | Potassium: 52mg | Fiber: 6g | Vitamin A: 203IU | Calcium: 147mg | Iron: 2mg | NET CARBS: 3g

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