If you’ve been missing pancakes on the Keto diet, you don’t have to anymore. You can enjoy these delicious, easy to make Almond Flour Pancakes with this simple Keto recipe.
The Keto way of living has just become a way of life for my husband and I. We’ve been going at it for 7 months now, so we pretty much have it down. Or at least we like to think we do!
But when your kids ask for pancakes, and you know you can’t eat their kind of pancakes, you find a way to make some pancakes you can eat. These Keto pancakes aren’t just like regular pancakes, but when you can’t eat regular pancakes, these hit the spot.
Almond Flour Pancakes
Unlike traditional pancakes made with all-purpose flour, these Keto pancakes are made using super fine almond flour. You can find almond flour pretty much every where now.
Just like you would imagine from its name, almond flour is made of ground up almonds. Although almond flour is not completely carb-free, it’s lower in carbs making it a great option for the Keto diet.
Almond Flour, or sometimes referred to as almond meal, is a grain free, low-carb flour that is wonderful for baking. It’s also good for those following a gluten free, wheat free, grain free, or dairy free diet. I’ve found that it can easily be substituted for regular flour in many recipes.
Because these Keto Pancakes are made with almond flour, they are awesome if you’re following a low-carb lifestyle. They’re not completely carb free, but you can enjoy two of them for only five carbs.
Since most of us on Keto try to keep our carbs under 20 a day, even with eating two pancakes, you have plenty of room left in the day to enjoy some green veggies and meats.
Depending on how you count sugar alcohols in your macros, you can usually find a good sugar-free syrup for only one net carb per 1/4 cup. I don’t dare use that much syrup, but if you’re feeling overindulgent, you can still enjoy almond flour pancakes and sugar-free syrup without breaking your carb budget for the day.
The sugar-free syrup I use most often is Cary’s Sugar-Free Syrup. I either pick mine up at my local Kroger store or order it from Amazon if I can’t make it into the store.
I thoroughly enjoy these almond flour pancakes as is, but sometimes I like to spice things up a little bit. I’ve been to known to add in a handful of Lily’s Dark Chocolate Chips – oh my gosh, y’all – so good! I’ve also added in some fresh blueberries at times. You could also slice up a strawberry and put some sugar-free whipped topping on top – yum!
To keep these Almond Flour Pancakes low-carb, just be mindful of what you add to the batter.
How to Make Keto Pancakes
Scroll down to the bottom for a free printable recipe card.
In a small bowl mix the coconut milk, eggs and vanilla extract together until well combined. In a large bowl, mix almond flour, baking soda and salt together. Pour the wet ingredients into the dry ingredients and stir until combined.
Coat a large non-stick skillet with butter or coconut oil and put over medium-low heat on the stove. Using a 1/4 cup measuring cup, carefully drop batter onto a hot skillet. Continue cooking until you see bubbles appear on the top of the pancakes. Using a spatula, flip pancakes over and continue cooking until golden brown.
Repeat step two until you have used all the pancake batter. This recipe should yield 6 small pancakes.
These pancakes are best when served immediately with sugar-free syrup. You could also add a pat of butter on top of the pancakes for some added fat.
Don’t forget to pin these Keto Pancakes to your favorite Pinterest board so that you’ll be able to whip up a batch of delicious low-carb pancakes when you’re craving some.
- No Bake Keto Cookies
- Cheese-Stuffed Keto Meatballs
- Low Carb Almond Flour Crackers
- Keto Almond Butter Cups
- Keto Parmesan Crisps
Almond Flour Pancake Recipe
- In a small bowl mix the coconut milk, eggs and vanilla extract together until well combined. In a large bowl, mix almond flour, baking soda and salt together. Pour the wet ingredients into the dry ingredient and stir until combined.
- Coat a large non-stick skillet with butter or coconut oil and put over low heat on the stove. Using a 1/4 cup measuring cup, carefully drop batter onto a hot skillet. Continue cooking until you see bubbles appear on the top. Using a spatula, flip pancakes and continue cooking until golden brown.
- Continue step 2 until you've used all the pancake batter.
- Serve immediately with sugar-free syrup.
If your pancakes are browning too quickly, reduce heat. You can substitute unsweetened almond milk in place of coconut milk, but you'll need to add some additional fat such as melted butter or coconut oil.
Nutrition Information:Yield: 3 Serving Size: 2
Amount Per Serving: Calories: 397 Total Fat: 35g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 134mg Sodium: 271mg Carbohydrates: 11g Fiber: 5g Sugar: 3g Protein: 13g