A handful of pantry staples and a fork are all you need to whip up these fluffy keto pancakes made with almond flour! They’re fluffy and filling, low carb with just 3 carbs per pancake, and easy enough for a busy morning.
Real big fan of pancakes over here and it’s high time I shared my recipe for these fluffy keto almond flour pancakes.
I shared my keto blueberry pancakes quite some time ago, but those are made with coconut flour and I had a lot of requests for an almond flour version. Both are delicious, so just choose the one that fits the ingredients you have on hand!
These are very fluffy, nice and filling thanks to that almond flour, and they mix up quickly with a fork. Perfect for a busy morning! Reminds me a bit of my keto waffles that you guys have been loving lately!
♥ What We Love About This Recipe:
- They’re ridiculously easy. One bowl for the dry stuff, one for the wet, and a fork. No blender or mixer required.
- They taste like actual pancakes. Tender, golden, and buttery with just a hint of vanilla. Pile on the butter and sugar-free syrup and you’ll forget they’re keto.
- The whole family will eat them. These are the pancakes I make for everyone, not just me. They’re just pancakes – not diet food.
Ingredient Swaps & Tips:
- Sweetener: Any granulated keto sweetener that measures 1:1 for sugar works here. I use Swerve, but monk fruit or allulose blends are great too. Allulose browns a little faster, so keep an eye on the heat.
- Milk: Unsweetened almond milk is my go-to, but any unsweetened milk you like will work.
- Dairy-free: Cook them in coconut oil instead of butter and top with a dairy-free butter. I haven’t tested it with coconut oil, but I’m confident it’ll work great.
- Syrup: I use and love ChocZero syrup. There are lots of sugar-free syrups out there, but this one tastes the most like maple and has a similar thickness.
- Add-ins: A handful of sugar-free chocolate chips or a sprinkle of cinnamon in the batter is always a win. Craving fruit? My keto blueberry pancakes are made with coconut flour and are loaded with fresh blueberries.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Flip the pancakes once golden and continue cooking until they’re fully cooked through
Helpful Tip!
Storage & Freezing:
- Fridge life: Keep leftover pancakes in an airtight container for up to 4 days.
- Reheating: Pop them in the toaster or microwave for 20-30 seconds until warm. The toaster gives you a little crisp on the edges.
- Freezer situation: Let them cool completely, then freeze in a single layer on a baking sheet before moving to a freezer bag. They’ll keep for up to 3 months. Reheat straight from frozen in the toaster or microwave.
Recipe FAQs:
No, coconut and almond flour can’t be swapped at a 1:1 ratio. I’d recommend using my coconut flour pancake recipe if you want to use coconut flour.
The batter is actually supposed to be quite thick! Use a 1/4 cup measure to pour the batter into your skillet and then using the bottom of the measure to careful swirl the batter out a bit thinner.
Almond flour pancakes are a bit thicker than traditional pancakes and you’ll have to keep an eye on the heat to keep them from burning on the outside berfore the inside is cooked through. Adjust the heat as needed during cooking to prevent them from getting too browned.
More Keto Breakast Recipes:
Keto Almond Flour Pancakes
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Ingredients
- 1 ⅓ cups super-fine almond flour
- 1 tablespoon granulated sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla
- Butter for cooking and serving
Instructions
- Add the almond flour, sweetener, baking powder, and salt to a medium mixing bowl and stir with a fork to combine.
- Add the almond milk, eggs, and vanilla to a small bowl and stir well until smooth.
- Pour the liquid into the dry ingredients and use a fork to stir until the mixture is smooth. Batter will be thick.
- Add a small bit of butter or cooking spray to a skillet or griddle and heat over medium-low heat. Once hot, add a scant ¼ cup of batter to the skillet. Use the measuring cup or a spoon to gently spread the batter out into a circle. Cook for 2-3 minutes per side, turning down the heat as needed to cook the middle through without burning the outside.
- Carefully remove pancakes to a plate and serve with butter and sugar-free syrup.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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