Low-Carb Almond Flour Pancakes

Low-Carb Almond Flour Pancakes

Almond flour is a great alternative to wheat flour when making healthy pancakes. Almond flour is low in carbs and higher in protein which means 1-2 pancakes will help you feel fuller for longer.

Further reading: Advantages of a low-carb diet.

With this recipe, you will be able to make 8 pancakes about the size of your fist, enough to feed four people. When designing this recipe I made sure to use measurements that can easily be cut in half to feed 1-2, or doubled to feed up to 8 people.

To make these pancakes you will need almond flour, baking powder, eggs, vanilla, water, sweetener of your choice, and melted butter (optional).

Blender Almond Flour Pancakes

The first step to making light and fluffy low-carb pancakes is to mix all your ingredients together in a blender for about 30 seconds.

TOP TIP: Using a blender to make your batter is the secret to making your pancakes fluffy and light. This is because the blender will force more air into the batter which will make the baking powder more effective when cooking.

Further reading: The Ultimate Guide To Low-Carb Flours

A blender is not essential to making almond flour pancakes, so if you do not have a blender you can still make these pancakes. However, your pancakes will just be a little denser and heavier.

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Cooking Almond Flour Pancakes

Now that your batter is done it’s time to cook your pancakes.

To cook your pancakes, heat a pan or griddle on medium-high heat.

When the pan is hot lightly grease the pan with a bit of olive oil (or butter) to keep your pancakes from sticking to the pan.

Scoop the batter into the pan using a spoon. Your batter will be relatively thick so you will want to spread the batter out with the spoon to be about the size of your fist.

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Depending on the size of your pan or griddle you may be able to cook 3-4 pancakes at a time.

Let the fluffy pancakes cook for 3-4 minutes before flipping them over.

Cook the pancake on the other side for another 3-4 minutes. When your low-carb pancake is cooked, the middle will feel firm to the touch. If your pancake feels too soft, allow it to cook for another minute or two.

How To Serve Low-Carb Pancakes

These low-carb pancakes are best served fresh and warm, although leftovers can be stored in the refrigerator in an airtight container and reheated in the microwave or frying pan.

There are many low-carb and keto-friendly options to top your pancakes. You can now find sugar-free, zero carb, gluten-free syrup in the store that is keto-friendly.

I also like to top my pancakes with sweetened whipped cream, unsweetened dried coconut, and sometimes fresh berries.

To make your healthy low-carb breakfast even more special, why not sprinkle with sugar-free chocolate chips and chopped macadamia nuts.

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Fluffy Healthy Sugar-Free Pancakes

Once you try these sugar-free pancakes you will love them. They are easy to prep and make, and for a low-carb pancake alternative, the texture is pretty spot on.

Feel free to add spices like cinnamon, turmeric, or nutmeg whenever you feel like something a little different.

Leftovers should be stored in an airtight container in either the refrigerator or the freezer. Enjoy!

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