Wonderfully tasty and fluffy almond flour pancakes are keto and gluten-free. It’s a very easy recipe, too!
I am amazed at how tasty, fluffy and tender these keto almond flour pancakes are. They are low carb, gluten-free, and – most importantly – so delicious!
Are almond flour pancakes low in carbs?
Yes! As long as you don’t sweeten them (you can always top them with a low carb syrup), or use a low carb sweetener such as stevia. As you can see in the recipe card below, a serving of these keto pancakes has 6g net carbs.
When my husband and I started eating a low carb diet, I was on a mission to find a low carb or keto version for all our favorite recipes. With time, we slowly realized that the healthiest way to eat low carb is to minimize sweet treats and focus on real food.
So usually, breakfast is egg muffins, salami breakfast cups, or plain Greek yogurt with berries. But sometimes, especially on weekends, it’s nice to have something special for breakfast. And these pancakes are just perfect.
But are these almond flour pancakes keto? They contain milk. Milk is not keto!
True. I wouldn’t advise anyone following the keto diet to drink glasses of milk. But I do think that it’s okay to use small amounts of whole milk in a keto recipe, as long as the macros of the final product are in line with a ketogenic diet.
Having said that, please feel free to replace the milk with canned coconut milk or with heavy cream.
I already have a pancakes recipe that I love. Can I replace the all-purpose flour with almond flour?
Maybe. It’s a trial and error thing. So it’s up to you if you want to try or simply use this amazing recipe. 😀
In some recipes, you can substitute almond flour for all-purpose flour at a ratio of 1:1. In other recipes, you will need to change the ratios, sometimes doubling the amount of almond flour.
I might be a tad biased, but I do highly recommend that you try this recipe. Some low-carb substitutions are not as good as the original recipe. This is not the case with these keto pancakes. They’re just as good as wheat flour pancakes!
Is it difficult to make almond flour pancakes?
Not at all! This is a truly easy recipe. You quickly mix the ingredients by hand, then fry in a griddle.
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.
When measuring the ingredients, please make sure to measure the almond flour by weight (8 oz), not by volume, for the most accurate results. Don’t have kitchen scales? It’s time you got them! They are readily available on Amazon, and they are inexpensive.
How to sweeten these keto pancakes?
Since I prefer to avoid maple syrup because of the carbs, and I don’t use low carb pancake syrups because most are junky, I add stevia to the batter – just enough for light sweetness. Then, all you need is a pat of sweet butter and you’re good to go.
Obviously, you can serve these pancakes with syrup, and you can also sweeten them with about 2 tablespoons of any granulated sweetener you choose.
Are they healthy?
I think they are. Take a look at the ingredients list. You’re basically eating almonds (which are very healthy), eggs and milk, with small quantities of other ingredients (vanilla, stevia, salt).
As a low-carber, I also think they are a better choice than pancakes made with high-carb gluten-free flour, although not everyone will agree.
Can I refrigerate the leftovers? Freeze them?
Absolutely. You can keep leftovers in storage bags in the fridge for up to 3 days. Place paper towels between them to absorb extra moisture. Reheat in the microwave on 50% power.
You can also freeze these almond flour pancakes for up to 3 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.
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 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.