So good you won’t believe they’re low-carb — these pancakes are soft, golden, and totally satisfying. Never miss carbs again!
Servings & Timing
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes 4–6 pancakes (serves 2–3)
- Dietary Badges: Low-Carb, Gluten-Free, Keto-Friendly, Dairy-Free Option
Ingredients
- Almond flour
- Eggs
- Baking powder
- Vanilla extract
- Almond milk (or milk of choice)
- Sweetener of choice (e.g., erythritol or monk fruit)
- Butter or oil (for cooking)
Optional Add-ins:
- Cinnamon
- Sugar-free chocolate chips
- Blueberries
Instructions
- In a mixing bowl, whisk together eggs, almond milk, sweetener, and vanilla extract.
- Add almond flour and baking powder; whisk until a smooth batter forms.
- Optional: Stir in cinnamon or other mix-ins like blueberries or sugar-free chocolate chips.
- Heat a nonstick pan or griddle over medium heat and add a little butter or oil.
- Pour the batter into the pan, using about 2–3 tablespoons per pancake.
- Cook until bubbles form on the surface and the edges firm up, ~2 minutes.
- Flip carefully and cook another 1–2 minutes on the other side until golden brown.
- Serve warm with sugar-free syrup, nut butter, or a few fresh berries.
✨ Notes & Tips
- Batter thickens as it sits; add a splash of almond milk if needed.
- Don’t make the pancakes too large — smaller ones flip better!
- Store leftovers in the fridge for 3–4 days, or freeze for up to 2 months.
The Pancake That Changed My Mornings
I’m not kidding when I say these taste 1000x better than regular pancakes — I had my doubts, but the texture is pillowy and the flavor is on point. After switching to low-carb, I missed pancakes hard… until this recipe. Now I make them almost every weekend (sometimes on weekdays too — no judgment here).
Step-by-Step Walkthrough
1. Whisk the Wet Ingredients
In a bowl, beat the eggs, then mix in almond milk, sweetener, and vanilla. Whisk well so everything’s blended.
2. Add the Dry
Stir in almond flour and baking powder. Let the batter rest a minute — it’ll thicken slightly.
3. Cook the Pancakes
Heat your skillet and melt a little butter or coconut oil. Pour small rounds of batter and let cook until bubbles appear.
Ingredient Tips & Swaps
- Almond Flour: Super fine almond flour works best. Not almond meal.
- Milk: Use almond, coconut, or even regular milk if you’re not dairy-free.
- Sweetener: Erythritol, monk fruit, stevia — pick your fave!
- Egg Substitute: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for egg-free.
Variations & Toppings
- Add lemon zest + blueberries for a fresh twist
- Stir in a spoon of peanut butter or chopped nuts
- Make it dessert: serve with whipped cream & keto chocolate drizzle
Dietary Swaps
- Vegan: Use flax eggs + plant milk
- Nut-Free: Try sunflower seed flour (note: may turn green when baked but still safe!)
Storage & Make-Ahead
- Store in an airtight container in the fridge (up to 3 days)
- Reheat in a skillet or microwave (30–45 sec)
- Freeze in a stack with parchment between; toast to reheat!
Nutrition Info (Per Pancake Estimate)
- Calories: ~90
- Fat: 7g
- Carbs: 2–3g net
- Protein: 4g
Allergens: Contains nuts and eggs (see swaps above)
FAQs
Q: Can I double the recipe?
A: Absolutely — it scales beautifully!
Q: Why did my pancakes fall apart?
A: Make them smaller, let them cook longer before flipping, and don’t rush the flip.
Q: Can I make this with coconut flour instead?
A: Coconut flour behaves differently — you’d need much less (about 1/4 the amount) and more eggs. Try a coconut-specific recipe for best results.
Final Thoughts
These pancakes made me fall in love with low-carb eating all over again. They’re that good. I’ve served them to non-keto friends and they didn’t even know they weren’t made with regular flour.
If you make them, please let me know how it goes! What toppings did you use? Did you make them sweet or savory? Drop a comment or tag me on social — I LOVE seeing your creations.