Keto almond flour pancakes are light, tender, and taste like the real thing, with just 3g net carbs apiece. Fine almond flour, almond milk, and melted ghee make a simple batter that cooks into a proper golden stack. Thirty minutes, six pancakes, zero grains.
Craving a stack of warm, fluffy pancakes but sticking to a low-carb or gluten-free lifestyle? You’ve come to the right place! These Keto Almond Flour Pancakes are a game-changer. They’re light, tender, and have that classic pancake flavor you love, without any of the guilt. Ready in just 30 minutes, they’re the perfect way to start your day, whether you top them with fresh berries, a drizzle of sugar-free syrup, or a simple pat of butter.
Ingredients
• 1 ½ cups / 168g (5.9 oz) fine almond flour
• 3 teaspoons / 12g (0.42 oz) baking powder
• 1 teaspoon / 6g (0.21 oz) salt
• 1 tablespoon / 12g (0.42 oz) stevia or your preferred keto sweetener
• 1 ¼ cup / 300ml (10.1 fl oz) unsweetened almond milk
• 1 large egg
• 3 tablespoons / 45ml (1.5 fl oz) melted ghee or butter
• 2 teaspoons / 10ml (0.3 fl oz) olive oil, for cooking
Instructions
1. Directions
2. In a large bowl, whisk together the almond flour, baking powder, salt, and stevia until well combined.
3. In a separate medium bowl, whisk the egg, then stir in the almond milk.
4. Pour the wet into the bowl with the dry . Add the melted ghee.
5. Gently stir the batter until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
6. Heat a non-stick skillet or griddle over medium-low heat.
7. Lightly grease the pan with about 1 teaspoon (5 ml / 0.2 fl oz) of olive oil.
8. Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
9. Repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with your favorite low-carb toppings.
Nutritional Information
• Nutrition Information (per pancake, recipe makes approx. 6)
• Calories: 255 kcal
• Net Carbohydrates: 3g (0.11 oz)
• Protein: 7g
• Fat: 24g
Pro Tips
• Let the batter rest for 5-10 minutes before cooking. This allows the almond flour to fully absorb the liquid, resulting in a thicker batter and fluffier pancakes.
• Cook on medium-low heat. Almond flour can burn more quickly than traditional flour, so a lower, slower heat ensures they cook through evenly without scorching.
• For a flavor boost, add ½ teaspoon of vanilla extract and ¼ teaspoon of cinnamon to the wet .
• Wait for bubbles to appear across the entire surface before flipping. These pancakes are more delicate, and this is the best sign they are ready to be turned.
FAQ
Q: How do I know when to flip these keto pancakes
A: Wait until bubbles start to form on the surface and the edges look set. This is the best indicator that these delicate pancakes are ready to be flipped carefully.
Q: Why are my almond flour pancakes burning
A: Almond flour burns more quickly than regular flour. It’s important to cook these pancakes on medium-low heat to ensure they cook through evenly without scorching.
Q: What is the secret to making these pancakes fluffy
A: For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking. This allows the almond flour to fully absorb the liquid, resulting in a thicker batter and a fluffier texture.
Q: Can I add any flavorings to this pancake recipe
A: Yes, for an easy flavor boost, you can add ½ teaspoon of vanilla extract and ¼ teaspoon of cinnamon to the wet ingredients.
Pro Tips
- Let the batter rest 5-10 minutes before cooking. The almond flour fully absorbs the liquid in that time, giving you a thicker batter and noticeably fluffier pancakes.
- Stir the batter until just combined and leave the small lumps alone. Overmixing develops the almond flour's oils and turns the pancakes dense and heavy.
- Wait for bubbles to form across the entire surface before flipping. Almond flour pancakes are delicate, and bubbles are the reliable sign they're ready to turn.
- Cook over medium-low heat with about a teaspoon of olive oil per batch, adding more as needed. Gentle heat cooks the centre through before the outside over-browns.
- Half a teaspoon of vanilla extract and ¼ teaspoon of cinnamon whisked into the wet ingredients add warmth without touching the macros. Serve warm with sugar-free syrup or butter.
Frequently Asked Questions
Why did my almond flour pancakes fall apart when I flipped them?
They were likely turned too early. Wait until bubbles cover the whole surface and the edges look set, then flip carefully and cook 1-2 minutes more on medium-low heat.
Can I make these pancakes ahead of time?
Yes. Refrigerate the cooked pancakes for up to 4 days or freeze them layered with parchment. Rewarm in a dry skillet rather than the microwave to keep the texture.
Can I use a different flour?
This recipe is calibrated for fine almond flour, so other flours would need reworking of the liquid ratios. Almond flour is what keeps the net carbs at 3g per pancake.
Are these pancakes keto-friendly?
Definitely. Each pancake has 3g net carbs with 7g protein and 24g fat. They're a proper keto breakfast, especially with butter or sugar-free syrup.
Recipe card below.
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Keto Almond Flour Pancakes
Ingredients
Method
- Directions
- In a large bowl, whisk together the almond flour, baking powder, salt, and stevia until well combined.
- In a separate medium bowl, whisk the egg, then stir in the almond milk.
- Pour the wet into the bowl with the dry .
- Add the melted ghee.
- Gently stir the batter until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium-low heat.
- Lightly grease the pan with about 1 teaspoon (5 ml / 0.2 fl oz) of olive oil.
- Pour about ¼ cup of batter onto the hot pan for each pancake.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve warm with your favorite low-carb toppings.
- Let the batter rest for 5-10 minutes before cooking. This allows the almond flour to fully absorb the liquid, resulting in a thicker batter and fluffier pancakes.
