Keto Almond-Flour Pancakes
- Total time
- 22 minutes
- Calories
- 330 kcal
- Protein
- 15 g
- Serves
- 3 servings (3 small pancakes each)
These keto almond-flour pancakes use blanched almond flour, eggs, unsweetened almond milk, and a granulated low-carbohydrate sweetener. They are not a banana or dairy-free pancake formula: the egg and finely ground almond flour create the structure, with measured net carbohydrates per serving.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 15 g
- Carbs
- 10 g
- Fat
- 28 g
- Fiber
- 5 g
- Sodium
- 270 mg
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 12 minutes
Ingredients
- 1 1/2 cups (168 g) blanched almond flour
- 1 tablespoon granulated low-carbohydrate sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3 large eggs
- 1/3 cup (80 ml) unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons avocado oil, divided
Before you start
- Use blanched almond flour, not almond meal; almond meal makes a denser, grainier pancake. Almond flour and almond milk contain tree nuts.
- The eggs are structural in this recipe. Replacing them requires a different formula, not a direct swap.
Instructions
- Whisk almond flour, sweetener, baking powder, and salt. Whisk eggs, almond milk, and vanilla in a second bowl, then stir into dry ingredients until smooth. Stand 3 minutes to thicken.
- Heat 1 teaspoon oil in a nonstick skillet over medium-low heat. Spoon 2 tablespoons batter per pancake.
- Cook until the edges are set, the top no longer looks wet, and the underside is golden, 2 to 3 minutes. Slide a thin spatula fully underneath before flipping once; turning them sooner can make the almond-flour pancakes break. Cook 1 to 2 minutes more. Repeat with remaining oil and batter.
Meal prep, storage, and reheating
Refrigerate cooled pancakes for up to 3 days or freeze with parchment between layers for up to 2 months. Reheat in a toaster oven or dry skillet over low heat until warmed through.