Keto Almond Flour Pancakes
These Keto Almond Flour Pancakes are light, fluffy, and naturally low in carbs. They cook beautifully and make a satisfying gluten-free breakfast without sugar or wheat. A smart choice for keto, paleo, and low-carb followers.
Ingredients
• 1 cup blanched almond flour
• 2 large eggs
• 2–3 tablespoons unsweetened almond milk or coconut milk
• 1–2 tablespoons keto-friendly sweetener such as monk fruit, erythritol, or stevia
• ½ teaspoon baking powder
• Use 1 tablespoon melted butter or coconut oil.
• ½ teaspoon vanilla extract (optional)
• A small pinch of salt
Instructions
1. Add eggs, almond milk, melted butter, sweetener, vanilla, and salt to a bowl. Whisk until smooth.
2. Add almond flour and baking powder. Stir gently until the batter is well mixed.
3. Let batter rest for one minute to thicken.
4. Heat a non-stick skillet on medium-low heat and lightly grease it with oil or butter.
5. Pour small pancakes onto the pan. Cook until edges set and bubbles appear.
6. Flip carefully and cook the second side until golden.
7. Serve warm with keto-friendly toppings.
Notes
- Just stir in a small splash of almond milk.
- Cook on low heat to prevent burning.
- Make smaller pancakes for easier flipping.
- Choose finely ground blanched almond flour for a softer, more refined texture.
- To freeze, layer pancakes with parchment paper.
- It gives the pancakes a light, pleasant flavor without using dairy.