Almond Flour Pancakes

by KetoFocus.com
5 Stars (2 Reviews) 2 Comments

Start your morning with these thick and buttery almond flour pancakes. They’re gluten-free and keto-approved and have only 1.7 grams of carbohydrates per pancake!

Pancakes on keto? You heard that right! These almond flour pancakes are thick, fluffy, buttery, and have less than 2 carbs per serving. Plus, they’re gluten-free and can easily be made dairy-free with just a few simple swaps.

Syrup drizzling down a stack of pancakes on a plate.

Put these keto pancakes in rotation with my coconut flour pancakes served with a side of air fryer bacon for a breakfast that will have the whole family begging for more! You’ll love how easy they are to make – just a few simple steps with ingredients you probably already have in your pantry. Plus, they’re perfect for freezing, so make a big batch and freeze them for a healthy keto breakfast any day of the week.

And while a big fluffy pancake is satisfying on its own, check out the keto-approved mix-ins and toppings to make your pancake breakfast extra special.

How to make pancakes with almond flour

  1. Whisk dry ingredients – Mix blanched almond flour, baking powder, and salt in a large bowl.
  2. Gently stir in the remaining ingredients until the batter resembles regular pancake mix consistency.
  3. Cook pancakes by pouring batter on a non-stick skillet and cook over medium heat.
  4. Flip your jacks. After 2-3 minutes, flip your pancake and cook the other side.
  5. Top with your favorite sugar free maple syrup or other pancake syrup, jam, jelly or even peanut butter!

Pro Tip: For dairy-free pancakes, swap the heavy cream for nut milk and replace the butter with coconut oil. You may only need to use ¼ cup of nut milk total for this recipe.

A stack of plain pancakes on a plate with a cup of coffee to the side.

Key ingredients & substitutions

  • Almond flour – This flour is perfect for gluten free keto baking. I recommend using superfine blanched almond flour for this recipe. Blanched almond flour is free of skins and helps the pancakes reach a soft and fluffy texture. Almond meal it too gritty and not a preferred flour for making keto almond flour pancakes.
  • Heavy cream – This adds a healthy dose of fat to the pancakes and helps moisten the other ingredients. You can swap this out for nut milk, like coconut milk, almond milk or macadamia nut milk, if preferred.
  • Eggs – Use whole eggs for this recipe to help hold the pancake batter together and to help make these pancakes fluffy.
  • Sugar-free sweetener – Use your favorite granulated sugar-free sweetener for this recipe. Monkfruit sweetener and Swerve are a couple of good options.
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Almond Flour Pancakes Ingredients

Almond Flour Pancakes Directions

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Fluffy pancakes on a plate with syrup drizzling down.

Pancake toppings

While butter and syrup will do, you can make these gluten-free pancakes as exciting as you’d like with any of these low-sugar toppings.

Pouring maple syrup on a stack of pancakes on a plate. Berries are in the background.

Optional pancake mix-ins

These soft and fluffy pancakes are perfect as is, but if you want to add some variety to your breakfast, try these keto-friendly pancake mix-ins!

  • Sugar-free chocolate chips
  • Blueberry or raspberry berries
  • Pecans or walnuts
  • Sugar-free candies
  • Cinnamon
  • Espresso powder
  • Cocoa powder
  • Poppy seeds, lemon zest, and a squeeze of lemon juice

Storage information

You can store these pancakes in the refrigerator for up to 5 days. Just store them in an airtight container.

For longer storage, freeze these almond flour pancakes for up to 6 months. Lay them in a single layer on a sheet pan and freeze for 2-4 hours. Remove them from the pan and place them in an airtight freezer bag. To reheat pancakes from frozen, either microwave, 20 seconds at a time until warmed through, or heat in the toaster!

Tip: If making pancakes to freeze and reheat with the toaster later, try to undercook them just slightly so the outside is slightly golden browned and not dark, as they will toast up in the toaster!

Almond Flour Pancakes: FAQS

Can you substitute almond flour for regular all-purpose flour?

You can substitute all-purpose wheat flour for almond flour, but not in a one-to-one ratio. Use 1 ¼ cup of almond flour for every 1 cup of all-purpose flour, as almond flour is lighter and less dense.

What are keto pancakes made of?

Keto pancakes are often made using coconut flour or almond flour for big savings in carbohydrates.

Why do keto pancakes fall apart?

Keto pancakes could fall apart because the ratio of ingredients is off, or they haven’t been cooked long enough before flipping. Measure all ingredients well, and don’t flip your pancakes until you can easily slide a spatula under the pancake. You may need to lower the heat and cook longer.

Nutritional information & Macros

Nutrition Information

Almond Flour Pancakes

Servings: 8

Amount Per Serving
Calories 181
Fat 15.6g
Protein 5.7g
Total Carbs 3.7g
Net Carbs 1.7g

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2 Comments

  1. After watching your YouTube pancake battle video, of course we had to have pancakes for dinner. Lol. We decided on this recipe, the almond flour version. These turned out so soo good! The best keto pancake recipe I’ve ever tried. Even the picky children liked them. This will be staple in our meal rotations for sure! Thanks for all the amazing recipes we have loved every single one we’ve tried! ❤️

  2. Finally a thick fluffy pancake that lives up to its name! These were really good. I used almond milk and just a couple tablespoons of heavy cream.

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