Keto Almond Flour Pancakes
Thick, fluffy, and so easy to make! These keto pancakes are a big hit with my whole family. Not quite as light and airy as a traditional pancake, but delicious all the same! I top mine with my favorite sugar-free syrup and an embarrassing amount of butter.
Servings 6 pancakes
Calories 170kcal
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.
Notes
The batter for these will be thicker than traditional pancake batter. Be sure to spread it into the shape of a pancake after dropping the batter onto the hot skillet.
The nutrition information is calculated per pancake to keep the math simple. I normally eat 2 pancakes myself.
Nutrition
Serving: 1pancake | Calories: 170kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 208mg | Potassium: 24mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Calcium: 116mg | Iron: 1mg | Net Carbs: 3g