Pancakes during the week? Now you can with these delightful Almond Flour Pancakes, which are decadently keto, gluten-free, and simple enough to make in only 20 minutes!
Weekday breakfasts can get repetitive and boring. Keto cereal, a fried egg, or a protein bar can leave us wanting more. With just 20 minutes for breakfast each day, why not make something more nourishing for the soul?
Enter these Almond Flour Pancakes, the best keto breakfast that is ready in only 20 minutes! Simply mix your batter and cook until golden. Think pancakes are only a weekend food? Think again!
Is Almond Flour Gluten-Free?
Yes! Almond flour is gluten-free because it is processed without wheat. Wheat contains gluten, which is why gluten-free flours are made of grinding grains or legumes without the presence of gluten. Since almonds do not contain wheat, they make for a great gluten-free alternative to flour. They also grind very well into a fine flour!
Other flours that are gluten-free are:
- Oat flour
- Rice flour
- Buckwheat flour
- Chickpea flour
- Plus many more!
Are Almond Flour Pancakes Keto?
We have made these delightful pancakes specifically for those who follow the keto lifestyle! Pancakes can be such an easy treat in the morning, so we wanted those who eat fewer carbs to have some brunch options, too!
Stevia is used as the sweetener in this recipe in addition to almond flour, keeping the carb count low. When topping, be sure to use your favorite keto syrup for extra sweetness! You can also top with butter and nuts for a richer experience.
Ingredients in Almond Flour Pancakes
You only need a few ingredients from your pantry and fridge to make these keto pancakes!
- 2 eggs, at room temperature
- ¼ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon melted coconut oil
- 1 cup almond flour
- ¼ cup granulated Stevia or keto sweetener of choice
- 1 teaspoon baking powder
- More coconut oil, for frying
How to Make Almond Flour Pancakes
In a large bowl, whisk the eggs well. Add the milk, vanilla, and melted and cooled coconut oil. Mix until combined.
To the same bowl, add the almond flour, sweetener, and baking powder. Whisk until just combined. Do not overmix.
Heat a large skillet over medium heat. Add a teaspoon of coconut oil or butter to keep the pancakes from sticking.
Once the oil is hot, add about ¼ cup of batter to the pan for each pancake. Cook about 2-3 pancakes per batch to keep them separated in the pan.
Once bubbles form on the surface of the pancakes, or after about 2 minutes, flip the pancakes and cook for another minute or two.
Once cooked through, remove the pancakes to a plate and repeat with the rest of the batter.
Serve immediately with syrup of choice.
Notes:
There are many great varieties of keto syrup for pancakes. Try different flavors to find your favorite!
Feel free to top these with more slivered almonds or sugar-free almond butter!
Be sure to flip these pancakes carefully, as they are delicate.
Storage:
Freeze any leftover pancakes on a baking sheet in a single layer. Once frozen, add to a freezer bag and keep for up to 6 months. Reheat gently in a skillet or oven.
Nutritional Facts: (3 pancakes)
Calories: 124
Total fat: 9.3g
Saturated fat: 4.1g
Cholesterol: 82mg
Sodium: 42mg
Total Carbohydrate: 3.1g
Fiber: 0.8g
Sugars: 2.1g
Protein: 4.3g
Vitamin D: 8mcg
Calcium: 82mg
Iron: 1mg
Potassium: 162mg
FAQs
To keep this recipe keto, use a keto syrup for your pancakes. Otherwise, you can use whichever syrup you like!
Yes, this recipe is totally gluten-free thanks to the use of almond flour.
No, this recipe as written is not vegan.
Sure! The more fruit or sweet things added, the more carbohydrates will end up in the final dish, so keep that in mind if you are keto.
Using a nonstick pan guarantees that your pancakes will not stick, but you can also grease your pan liberally before cooking if you do not have a nonstick pan.
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PrintAlmond Flour Pancakes (Decadently Keto, GF)
Wake up to amazing pancakes with these fluffy and sweet Almond Flour Pancakes, which is a perfect gluten-free and keto brunch for the family!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 9 pancakes 1x
- Category: Breakfast
- Method: Saute
- Cuisine: American
Ingredients
- 2 eggs, at room temperature
- 1/4 cup unsweetened oat or almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon melted coconut oil
- 1 cup almond flour
- 1/4 cup granulated Stevia or keto sweetener of choice
- 1 teaspoon baking powder
- More coconut oil or butter, for frying
Instructions
- In a large bowl, whisk the eggs well. Add the milk, vanilla, and melted and cooled coconut oil. Mix until combined.
- To the same bowl, add the almond flour, sweetener, and baking powder. Whisk until just combined. Do not overmix.
- Heat a large skillet over medium heat. Add a teaspoon of coconut oil to keep the pancakes from sticking.
- Once the oil is hot, add about ¼ cup of batter to the pan for each pancake. Cook about 2-3 pancakes per batch to keep them separated in the pan.
- Once bubbles form on the surface of the pancakes, or after about 2 minutes, flip the pancakes and cook for another minute or two.
- Once cooked through, remove the pancakes to a plate and repeat with the rest of the batter.
- Serve immediately with syrup of choice.
Notes
There are many great varieties of keto syrup for pancakes. Try different flavors to find your favorite!
Feel free to top these with more slivered almonds or sugar-free almond butter!
Be sure to flip these pancakes carefully, as they are delicate.
Nutrition Facts
- Serving Size: 3 pancakes
- Calories: 124
- Sugar: 2.1g
- Sodium: 42mg
- Fat: 9.3g
- Saturated Fat: 4.1g
- Carbohydrates: 3.1g
- Fiber: 0.8g
- Protein: 4.3g
- Cholesterol: 82mg
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