The best quick and easy fluffy low-carb almond flour pancakes that are made in your blender.
With only 5 simple ingredients and 3.3g net carbs, these freezer-friendly keto pancakes will please the entire family.
Almond flour pancakes are the perfect low-carb option for a tasty breakfast the whole family will enjoy.
Baking 101 (tips & charts)
Is almond flour low-carb?
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.
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Almond flour nutrition per 1 cup (112 g ): 9.5 g net carbs, 23.4 g protein, 56.4 g fat, 642 calories.
Nutritional values from cronometer.com
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.
Ingredients
All quantities, ingredients, and instructions are in the recipe card below.
To make these pancakes you will need:
- almond flour
- baking powder
- eggs
- vanilla extract
- water
- sweetener of your choice
- melted butter (optional)
How to make blender 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.
Step 1: Place all the ingredients into your blender and process on medium speed until smooth and aerated.
Step 2: To cook your pancakes, heat a pan or griddle on medium-high heat.
When the pan is hot lightly grease the pan with melted butter or oil in your frying pan 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.
Let the fluffy pancakes cook for 3-4 minutes before flipping them over.
Depending on the size of your pan or griddle you may be able to cook 3-4 pancakes at a time.
Step 3: Flip each pancake over and cook for a further 3-4 minutes until golden brown.
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 keto 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.
Keto pancake toppings
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.
Variations
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!
More keto pancake recipes
For a quick and easy keto breakfast, the whole family will love, nothing is more delicious than a healthy pancake recipe. You can make keto blueberry pancakes, coconut flour keto waffles, or even keto sheet pan pancakes.
Low-Carb Almond Flour Pancakes
Equipment
- Blender
Ingredients
- 2 cups almond meal/flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs – medium
- 1/4 cup water
- 2 tbsp granulated sweetener of choice or more to your taste
Instructions
- Mix all the ingredients together in a blender for 30 seconds.
- Heat a skillet or griddle on medium-high heat. When it is warm lightly oil/grease the pan so that your pancakes won't stick.
- Scoop the batter onto the pan. Use the back of the spoon to shape the pancake into about the size of a fist. Cook the pancake for 3-4 minutes on each side. You can likely cook 3-4 pancakes at a time.
- Add desired toppings to your pancakes, serve, and enjoy!
Video
Nutrition
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Can we use this for waffles?
I haven’t tried this recipe in my waffle maker yet, please let me know how it works out. You can see my waffle recipes, here and here.
tried this recipe and my husband was happy with it. he is trying to get used to the almond flour taste. we used the waffle maker this morning they didnt do to bad, maybe a few seconds lo get. He also says they become a bit crumbly.
I would cook pancakes in the frying pan as shown, not the waffle maker. They will be a bit tricky to remove from the waffle maker and as you discovered, can easily overcook and go a bit crumbly.
I thought they were delicious! I am dairy and gluten free, so I omitted the butter. They were a little too thick though, would adding more water help or ruin the batter?
I’m so glad you loved these. if you wanted the matter to be a little easier to pour, I would add 1 tbsp of heavy cream at a time, ut because you are dairy intolerant, you could add coconut cream instead.
We added extra water to make them like thin crepes and they’re still perfect.
Could the water or flour measurements be off? This was so thick, my blender didn’t mix, I had to add a lot more water.
Thanks.
Hi Lisa, the blender should mix easily. Did you scoop the flour with a measuring cup or compact the almond flour? This can greatly increase (sometimes almost double) the actual amount of flour used. When measuring flour it is important to loosen the flour really well by mixing it, and then fill the measuring cup with the flour by using a spoon to fill the cup. This ensures there is lots of air in the flour and it isn’t compacted.
Would mixing in a food processor have the same result as a blender?
Yes 🙂
It works!!! So tasty! Thanks
We’ve made these three times now, and they’re surprisingly good! I double the vanilla, and double the water so that you can stir the batter easier. I think I’ll try using milk/cream next time instead of the extra water to see how that affects the flavor.
I cook them on a med-low heat so they don’t burn – I use Pam spray instead of oil. Then we serve them with soft butter and carb free maple syrup. We hadn’t had normal pancakes in years due to the carb content, and this was a good base to get the syrup and butter flavor we all love. Two hours after eating 1/4 of the recipe, blood sugar was at 98!
1/4 cup water made to dry of a batter.
not even a hint of vanilla flavor.
I was so disappointed.