If you love indulging in fluffy pancakes but want to keep things low carb, these low carb almond flour pancakes are just what you need. They’re light, easy to prepare, and taste great without piling on the carbs or sugar. By blending simple ingredients like almond flour, eggs, and a low-carb sweetener, you can whip these pancakes up in no time. Best of all, they store and reheat beautifully, making them ideal for busy mornings or meal prep.
Ingredients
- 1 cup extra fine almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk (or other low-carb milk)
- 1 tablespoon oil (avocado oil is ideal)
- 1 teaspoon baking powder (or ½ teaspoon baking soda)
- 1 tablespoon low-carb sweetener (optional)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Feel free to add extras like cinnamon, chocolate chips, or fresh berries if you’d like to customize your pancakes.
Directions
Blend the batter
- Add almond flour, eggs, almond milk, oil, baking powder (or soda), sweetener (if using), vanilla extract, and salt to a blender.
- Blend for about 10 to 15 seconds. Keeping the batter airy is key to fluffy pancakes, so don’t overmix.
Rest the batter
- Let the blended batter sit for around 5 minutes. This allows the almond flour to absorb moisture, thickening the mixture and helping the pancakes hold together.
Heat the skillet
- Warm a non-stick skillet over medium-low heat. Because almond flour pancakes can burn more easily than regular pancakes, a slightly lower temperature works best.
Cook the pancakes
- Grease the skillet lightly with oil or butter.
- Pour about ¼ cup of batter per pancake onto the heated skillet.
- Cook for 2 to 3 minutes on each side, or until golden brown. Flip gently to avoid breaking the pancakes.
Serve hot
- Transfer cooked pancakes to a plate and top with your favorite low-carb syrup, nut butter, or fresh berries.
Tips & variations
- Make waffles
The same batter works for delicious low-carb waffles. Pour it into a waffle maker and cook until lightly browned. - Sparkling water trick
Substituting some of the almond milk with sparkling water can introduce extra fluffiness. - Freezing for later
Prepare a double batch and freeze leftovers. Cool pancakes completely, then line them on a baking sheet with parchment paper and freeze for a few hours. Transfer to a freezer-safe container for up to a few months. - Avoid burning
Lower heat is your friend since almond flour has a higher fat content and can brown quickly.
Nutrition facts
When prepared as directed, each serving (around 3 to 4 pancakes) contains an estimated:
- 6.6 grams total carbs
- 3.1 grams fiber
- 3.5 grams net carbs
These numbers may vary slightly based on ingredient brands and any flavor additions you make, but they’re a good starting point if you’re counting carbs.
Final thoughts
These low carb almond flour pancakes prove you don’t have to sacrifice flavor when you’re following a low-carb or keto lifestyle. The blender method makes them surprisingly cohesive, and they stay fluffy without the gluten found in regular batter. Whether you top them with sugar-free maple syrup, fresh berries, or a homemade keto praline sauce, you’ll have a satisfying meal that feels like a treat. Make a double batch on the weekend, freeze them, and you’ll always have a quick, nutritious breakfast ready to go.
Frequently asked questions (faqs)
-
Can I use coconut flour instead of almond flour?
Coconut flour and almond flour don’t swap evenly, since coconut flour is much more absorbent. If you’d like to use coconut flour, you’ll need to adjust the liquid and eggs accordingly. -
Do these pancakes taste eggy?
Blending the ingredients helps disperse the eggs evenly for a fluffier texture and less eggy taste. Resting the batter also helps balance the flavors. -
Can I make these dairy-free?
Yes. This recipe is already dairy-free if you use a dairy-free milk like almond milk and a mild oil instead of butter for cooking. -
How do I store leftovers?
You can store leftover pancakes in an airtight container in the fridge for up to four days. To freeze them, follow the tip above about cooling, then flash-freezing before bagging. -
How should I reheat frozen pancakes?
Warm them in a toaster, toaster oven, skillet, or microwave. They retain their texture surprisingly well after reheating.
Enjoy your stack of low carb almond flour pancakes and customize them any way you like. The best part is that you can indulge while staying true to your nutritional goals. Bon appétit!
Low Carb Almond Flour Pancakes Recipe
Ingredients
1 cup extra fine almond flour
2 large eggs
1/4 cup unsweetened almond milk (or other low-carb milk)
1 tablespoon oil (avocado oil is ideal)
1 teaspoon baking powder (or ½ teaspoon baking soda)
1 tablespoon low-carb sweetener (optional)
1 teaspoon vanilla extract (optional)
Pinch salt
Directions
- Blend the batter
- Add almond flour, eggs, almond milk, oil, baking powder (or soda), sweetener (if using), vanilla extract, and salt to a blender.
- Blend for about 10 to 15 seconds. Keeping the batter airy is key to fluffy pancakes, so don’t overmix.
- Rest the batter
- Let the blended batter sit for around 5 minutes. This allows the almond flour to absorb moisture, thickening the mixture and helping the pancakes hold together.
- Heat the skillet
- Warm a non-stick skillet over medium-low heat. Because almond flour pancakes can burn more easily than regular pancakes, a slightly lower temperature works best.
- Cook the pancakes
- Grease the skillet lightly with oil or butter.
- Pour about ¼ cup of batter per pancake onto the heated skillet.
- Cook for 2 to 3 minutes on each side, or until golden brown. Flip gently to avoid breaking the pancakes.
- Serve hot
- Transfer cooked pancakes to a plate and top with your favorite low-carb syrup, nut butter, or fresh berries.
