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Fluffy Keto Almond Flour Pancakes

A tall stack of fluffy almond flour pancakes, cut to show the texture, topped with butter, syrup, blueberries, and raspberries.
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Make light, airy, and delicious almond flour pancakes that are naturally gluten-free and low-carb. This simple recipe delivers a satisfying breakfast stack quickly.

Ingredients

Scale
  • 1 1/2 cups fine almond flour
  • 3 large eggs
  • 1/4 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sweetener (optional, for keto)
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil or butter, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the almond flour, baking powder, sweetener (if using), and salt.
  2. In a separate small bowl, whisk the eggs and almond milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are acceptable. Let the batter rest for 5 minutes.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with coconut oil or butter.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your preferred toppings, such as fresh berries or sugar-free syrup.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whip the whites to soft peaks and gently fold them into the finished batter at the end.
  • If you prefer a slightly sweeter flavor without adding sugar, add 1/2 teaspoon of vanilla extract to the wet ingredients.
  • These pancakes freeze well. Cool completely, then place parchment paper between layers before storing in a freezer-safe bag for up to one month. Reheat in a toaster or oven.

Nutrition

Find it online: https://dishicious.com/almond-flour-pancakes-fluffy-keto-recipe/