Wonderfully delicious and fluffy almond flour pancakes are keto and gluten-free. They are very easy to make – the batter is nice and thick and easy to work with.
Weekend pancakes are a beloved tradition in our family. Everyone gathers around the kitchen island. I stand by the stove, cooking the pancakes, and as soon as one is ready, I hand it over to a family member.
Needless to say, I get to eat the “chef’s bonus” – the misshapen ones, those that are overcooked or slightly undercooked. They are still delicious! I am actually amazed at how tasty, fluffy and tender these keto almond flour pancakes are. 🥞
A sweet breakfast treat
I usually prefer a savory breakfast such as egg muffins or salami breakfast cups. I find them more filling, somehow more satisfying. But sometimes, especially on weekends, it’s nice to have something special for breakfast. And these pancakes are just perfect.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these delicious almond flour pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Whole milk: Feel free to use heavy cream instead.
Sweetener: I use stevia. You can use a granulated sweetener instead.
Kosher salt: If using fine salt, use just a pinch.
Almond flour: An excellent flour substitute that works exceptionally well in baked goods. For the best texture, use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe – there’s a big difference.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.
How to make keto almond flour pancakes
This is a very easy recipe. The detailed instructions are included in the recipe card below. Here are the basic steps:
1. Simply mix the ingredients together in a large bowl until very smooth. I like to start with the liquids, then gradually add the dry ingredients.
2. Cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about 1/4 cup per pancake.
Watch the video below or look at the step-by-step photo collage and you’ll see – the batter is nice and thick, and very easy to work with. It won’t spread out too thin, and the pancakes keep their shape. They also don’t burn easily, as sometimes happens with coconut flour pancakes.
One of the best things about gluten-free flours is that you don’t need to worry about over-mixing the gluten. So you can mix everything in one bowl, and you can (and should) mix until very smooth and lump-free.
How to top them?
I add a little stevia to the batter – just enough for light sweetness. Two tablespoons of any granulated sweetener should also work. Then, all the pancakes need is a pat of sweet butter. They don’t even need syrup.
Obviously, though, you can serve these keto almond flour pancakes with your favorite syrup if you wish. Other options include a drizzle of melted dark chocolate or peanut butter, blueberry compote, or strawberry compote. Or go all out and top them with keto whipped cream and scatter some dark chocolate chips on top!
How to keep the leftovers
You can keep the leftovers in storage bags in the fridge for up to three days. Place paper towels between them to absorb extra moisture. Reheat them in the microwave on 50% power.
You can also freeze these almond flour pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper, so that they don’t stick to each other. You can microwave them frozen on 50% power.
Reviews of this recipe
Ed recently made me very happy when he sent the following email:
“Growing up and most of my life, pancakes were always part of our weekend breakfast. When I turned middle age I had to watch my carb intake and pancakes were out! I have missed them for years as one of my favorite breakfast dishes until this morning.
I followed your recipe for these low carb pancakes to the tee and was totally amazed at how delicious they were. When they were first put on the griddle, I added fresh, rinsed and dried blueberries. I was so impressed with how fluffy they rose in the pan and I was able to flip them so easily.
I sat down at our dining table and hoped with all my heart that I could relive what I had to give up. My first taste of your pancakes bought all those memories back to me. I was so happy, I had my wife and kids try them and they were amazed too. These pancakes shouldn’t be called Keto or Low Carb, they should be simply called the Best Pancake Recipe. Better than traditional flour pancakes.
I don’t ever contact or email people about much but I had to thank you with all my pancake memories for posting this absolutely wonderful recipe. I now have a great new breakfast memory. Thank you.”
Thank you so much, Ed! You’ve made my day. ❤️
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Keto Almond Flour Pancakes
- 3 large eggs
- 2 tablespoons vanilla extract (yes, 2 full tablespoons!)
- 1/2 cup whole milk
- 1/2 teaspoon stevia glycerite (equals about 2.5 tablespoons sugar)
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 cups blanched finely ground almond flour (8 oz – please measure by weight, not volume)
- 1 teaspoon baking soda
- Avocado oil spray for griddle
- In a medium bowl, whisk together the eggs, vanilla, milk, stevia, and salt.
- Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps.
- Finally, whisk in the baking soda.
- Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Spray with oil. Use a 4-tablespoon scoop to scoop out the pancakes into the griddle. My griddle fits 6 pancakes, so I work in two batches.
- Cook the pancakes about 3 minutes on each side, until puffed, golden-brown and cooked through.