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A beautiful stack of three golden-brown, fluffy low carb almond flour pancakes on a white plate, ready to be served.

Keto Almond Flour Pancakes: Fluffy, Easy, and Delicious!

The best Keto Almond Flour Pancakes! This easy, low-carb recipe creates incredibly fluffy, delicious, and gluten-free pancakes. Perfect for a healthy breakfast that will keep you full and satisfied. Ready in under 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Fine Blanched Almond Flour Ensure it is fine flour, not almond meal.
  • 3 tbsp Erythritol or Monk Fruit Sweetener Adjust to your desired sweetness.
  • 2 tsp Baking Powder
  • 3 Large Eggs Room temperature is best.
  • 0.5 cup Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Butter For cooking.

Equipment

  • 1 Mixing Bowl
  • 1 Non-stick skillet or griddle
  • 1 Whisk

Method
 

  1. In a medium bowl, whisk together the almond flour, sweetener, and baking powder until well combined.
  2. Add the eggs, almond milk, and vanilla extract to the dry ingredients. Whisk until the batter is smooth. Do not overmix.
  3. Let the batter sit for 2-3 minutes to thicken slightly.
  4. Heat a non-stick skillet or griddle over medium-low heat. Add butter to coat the surface. Pour about ΒΌ cup of batter for each pancake.
  5. Cook for 2-3 minutes per side, until bubbles appear on the surface and the pancake is golden brown. Flip carefully and cook for another 1-2 minutes.
  6. Serve warm with your favorite keto-friendly toppings.

Notes

For the fluffiest pancakes, ensure your baking powder is fresh.
Do not overheat the skillet, as almond flour can burn easily.
Store leftovers in an airtight container in the fridge for up to 5 days.