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–+ servings
Keto Almond Flour Pancakes – vegetarian recipe
Stav Kogan

Keto Almond Flour Pancakes

Craving a stack of warm, fluffy pancakes but sticking to a low-carb or gluten-free lifestyle? 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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pancake
Calories: 255
Ingredients Method Nutrition

Ingredients
  

  • 1 ½ cups / 168g (5.9 oz) fine almond flour
  • 3 teaspoons (12 g / 0.42 oz) baking powder
  • 1 teaspoon (6 g / 0.21 oz) salt
  • 1 tablespoon (12 g / 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 (45 ml / 1.5 fl oz) melted ghee or butter
  • 2 teaspoons (10 ml / 0.3 fl oz) olive oil, for cooking
  • 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.

Method
 

  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 .
  5. Add the melted ghee.
  6. Gently stir the batter until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
  7. Heat a non-stick skillet or griddle over medium-low heat.
  8. Lightly grease the pan with about 1 teaspoon (5 ml / 0.2 fl oz) of olive oil.
  9. Pour about ¼ cup of batter onto the hot pan for each pancake.
  10. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
  11. Flip carefully and cook for another 1-2 minutes until golden brown.
  12. Repeat with the remaining batter, adding more oil to the pan as needed.
  13. Serve warm with your favorite low-carb toppings.
  14. 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.

Nutrition

Calories: 255kcalCarbohydrates: 3gProtein: 7gFat: 24g

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