Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there.  But then this amazing and easy almond flour pancake recipe came along and…honestly??  They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.  

These are great just being what they are.  They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness.  They pack a punch in both protein and fat, but basically no carbs.  

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes?  Less than 15 minutes start to finish, including a 5-minute rest of the batter.

So let’s begin…in a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine.

Add the almond flour, sweetener (I use this monkfruit powder, and a little goes a long way!), baking powder, salt, and cinnamon (optional), and blend again until smooth.  (Side note, I’ve accidentally just chucked everything in at the same time before and I think it was okay.)

Let the batter rest 5 minutes.  

Heat a large nonstick skillet over medium-low heat and add butter or oil to lightly grease (I’m partial to butter in this case). Put about 3 tablespoons of the batter in the pan for each pancake and gently spread into a 3 or 4 inch circle.

Cook pancakes until bubbles begin to appear in the batter and the edges are set and dry, 2 to 4 minutes.

Carefully flip the pancake and continue to cook until golden brown on the second side, another 2 to 4 minutes.

Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Top your gluten-free pancakes with whatever your heart desires.  Given the low-carb and anti-fungal diet I’ve been on, I splurged on a few berries, a sprinkle of cinnamon, and a few drops of monkfruit syrup.  I’ve also thrown some of my homemade bourbon cherry jam on there.

I’ve also found that the almond flour pancake batter keeps well in the fridge for a couple days, so I usually make a half batch, cook up half of it (about 3 pancakes) and then make the rest a day or two later.

Other low-carb & gluten-free breakfasts you’ll love:

• 90-Second Keto “Bread” (No/Low Carb)
• Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)
• Healthy Banana Almond Butter Donuts with Chocolate Glaze (gluten-free, dairy-free, no refined sugar)
• 5-Minute Vanilla Spice Cassava Flour Waffles (GF, DF)
• 5-Minute Healthy Breakfast Tacos (Trader Joes has some amazing low carb tortilla options)
• Basted Eggs with Caramelized Shredded Brussels Sprouts
• Ricotta, Spinach, & Tomato Frittata

Adapted from All Day I Dream About Food

Easy Almond Flour Pancakes (Keto, Gluten-Free, Low Carb)

Yield: ~12 pancakes

Prep Time: 7 minutes

Cook Time: 7 minutes

Total Time: 14 minutes

These easy keto almond flour pancakes are also gluten-free and very low carb, and more importantly are DELICIOUS. Whipped up in just a couple minutes with no weird ingredients or techniques!

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Ingredients

• 4 large eggs
• 3/4 cup of almond milk
• 1/4 cup of avocado oil (I use olive oil)
• 2 teaspoons of vanilla extract
• 2 1/2 cups of blanched almond flour (about 250g); I use almond meal
• A scant 1/8 teaspoon of monkfruit powder
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 to 1 teaspoon of cinnamon (to taste)
• Additional butter or oil for the pan

Instructions

1. In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine.
2. Add the almond flour, sweetener, baking powder, salt, and cinnamon (optional), and blend again until smooth. Let the batter rest 5 minutes.
3. Heat a large nonstick skillet over medium-low heat and add butter or oil to lightly grease (I'm partial to butter in this case). Put about 3 tablespoons of the batter in the pan for each pancake and gently spread into a 3 or 4 inch circle.
4. Cook pancakes until bubbles begin to appear in the batter and the edges are set and dry, 2 to 4 minutes.
5. Carefully flip the pancake and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
6. The batter keeps well in the fridge for a couple days.

Notes

• I halve this recipe and it makes about 6 pancakes. 
• I use a scant 1/8 teaspoon of monkfruit powder for the half batch and it was PLENTY sweet. You can use other sweeteners, just adjust for sweetness (monkfruit powder is insanely potent).
• While you can use melted coconut oil, it tends to make the final product more dense and solid as it re-solidifies.
• The original recipe says you can use this batter for waffles too, using about 1/3 to 1/2 cup of batter per waffle (depending on the size of your waffle iron).  I haven't tried this out yet but plan to!

Recommended Products

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