Easy Almond Flour Pancakes (Keto, Gluten-Free, Low Carb)
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!
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
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine.
- Add the almond flour, sweetener, baking powder, salt, and cinnamon (optional), and blend again until smooth. 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.
- 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!