Almond flour pancakes are the perfect low-carb option for a tasty breakfast the whole family will enjoy.
Keep reading to see out tricks for making these fluffy BLENDER low-carb pancakes in only a few minutes.
And only 3.3g net carbs too!
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.
Blend batter together. Scoop batter onto pan and spread into pancake shape. Cook for another 3-4 minutes on the other side and serve. Cook for 3-4 minutes then flip the pancake.
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!
Low-Carb Almond Flour Pancakes
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 2 cups almond meal/flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup water
- 2 tbsp granulated sweetener of choice or more to your taste
- 2 tbsp melted butter optional
Equipment
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!
Nutrition
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Autumn & Arty
It works!!! So tasty! Thanks
Joan
Would mixing in a food processor have the same result as a blender?
Libby www.ditchthecarbs.com
Yes 🙂
Angie
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?
Libby www.ditchthecarbs.com
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.
Autumn & Arty
We added extra water to make them like thin crepes and they're still perfect.
Barb
Can we use this for waffles?
Libby www.ditchthecarbs.com
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.
Brittany
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.
Libby www.ditchthecarbs.com
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.