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Fluffy Keto Almond Flour Pancakes: Easy Low-Carb Breakfast

A tall stack of three fluffy almond flour pancakes drizzled generously with maple syrup on a white plate.
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Make light, fluffy almond flour pancakes that fit your low-carb and gluten-free lifestyle. This simple recipe delivers a satisfying breakfast without the grains.

Ingredients

Scale
  • 1 1/2 cups fine almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil or butter (plus more for the griddle)
  • Optional: 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
  2. In a separate small bowl, whisk the eggs, almond milk, and vanilla extract (if using).
  3. Pour the wet ingredients into the dry ingredients. Add the melted coconut oil or butter. Mix until just combined. Do not overmix; a few lumps are fine.
  4. Heat a lightly oiled griddle or non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour batter onto the hot griddle to form pancakes, using about 1/4 cup of batter per pancake.
  6. Cook for 2 to 3 minutes per side, until the edges look set and bubbles form on the surface. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your favorite low-carb toppings like fresh berries or sugar-free syrup.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • You can make these dairy-free by using coconut oil and unsweetened almond milk.
  • These are excellent for meal prep; store cooled pancakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bringdish.com/almond-flour-pancakes-fluffy-keto-recipe/