recipes

Best Keto Almond Pancakes

Nothing beats a big stack of pancakes for breakfast. I know, I love pancakes too, but I worry about the carbs, so if you are like me, you are lucky to be here because I’m going with share to you my Best Keto Almond Flour Pancakes that are low in carbs and guilt-free, but still light and fluffy. From now on, you can definitely enjoy this classic breakfast staple every day. Don’t miss this one out. These Keto Pancakes will absolutely satisfy your craving. It is super easy to make and you will surely thank me later.

These Keto Almond Flour Pancakes recipe is a winner. It is easy and simple to prepare in a weekday breakfast, but deliciously special enough for a weekend morning. You know what I mean?

Everyone in my family loved it, and they’re not even on a Keto diet. This is definitely going to be on my cookbook in the future.

You may also like my other Keto breakfast recipes: Best Keto Chocolate Cupcakes, Best Keto Carrot Cake Loaf, and 90 Second Microwave Keto Bread.

What is the Secret to Best Keto Almond Flour Pancakes?

Almond flour gives me a headache when it comes to making pancakes because they always had this gritty texture that is not totally pleasant in my tongue. Also, using almond flour makes the pancake dense and heavy. So usually I will end up using my Best Keto Coconut Flour Pancakes. But because I want to create the Best Keto Almond Flour Pancakes, I had to experiment in the kitchen and try as many ways I could possibly think of.

So, the secret is using a countertop blender to eliminate the grittiness of the almond flour. I also found out that when you use the blender to mix the almond flour pancake mixture, it turns into a lot lighter and fluffier pancake.

Tips for Making the Best Keto Almond Flour Pancakes

  • Use a blender. Blend your almond flour pancakes into a countertop blender for lighter and fluffier pancakes.
  • Finely ground almond flour. Course almond flour will not give you a good lighter and fluffy result. Use finely ground blanched almond flour. I recommend a good quality one to avoid grittiness texture in your pancakes.
  • No butter. In this recipe, melted butter is no good, as it tends to thicken the batter and makes it hard to get it out from the blender. Use avocado oil instead. But of course, butter on top of your pancakes is always a go! I love lots of them, do you?
  • Rest the batter. After blending the batter, you will notice that it is a bit soupy. Resting the batter for a few minutes will help it thicken up a little.
  • Keep them small. It is easier to flip the pancakes when they are smaller than 4 inches in diameter. Watch out for bubbles too, then carefully flip them over.

Frequently Asked Questions

ARE THESE PANCAKES EGGY?

These Best Keto Almond Flour Pancakes should not taste eggy.

WHAT OTHER OIL CAN I USE IN THIS RECIPE?

I don’t recommend using melted butter or coconut oil in this recipe, as they tend to thicken up the batter. As I’ve mentioned above, avocado oil is the best for this recipe, but feel free to use any other oil.

CAN I SUB ALMOND MILK TO HEAVY CREAM?

Absolutely, but make sure to use half water and half heavy cream. Heavy cream alone makes the batter so thick, and will result to a very dense and heavy pancakes.

Trending Now: Keto Air Fryer Pandesal (Bread)

How to Make the Best Keto Almond Flour Pancakes?

I use a blender to mix all the ingredients together, as I found out that it eliminates the grittiness in the batter. So, in a large blender, combine eggs, almond milk, avocado oil and vanilla. Blend for 30 seconds. Then, add almond flour, sweetener (I use Natvia Sweetener), baking powder, and salt. Blend again until nice and smooth. At this stage, you will notice that the batter is a bit soupy, so let the batter rest for 5 minutes or until it thickens a bit. Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil. Use about 3 tbsp of batter for each pancake and spread into a 3 or 4-inch circle. Cook the pancakes until bubbles appear on top and the edges are a little bit brown. This will take about 2-4 minutes. Flip the pancakes carefully and continue to cook the other side until golden brown for another 2 to 4 minutes. Repeat the steps with the remaining batter, adding more oil to the pan as needed.

Are you looking for something sweet but Keto? Try our Keto Brazo de Mercedes

Best Keto Almond Flour Pancakes

Kate
Easy to make Keto Almond Flour Pancakes on a weekend morning breakfast. This recipe is a keeper. Delicious! It's very light and fluffy. You'll never look anywhere else.
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 10
Calories 219 kcal

Equipment

  • blender

Ingredients
  

  • 4 large eggs
  • ¾ cup almond milk
  • ¼ cup avocado milk
  • 2 tsp vanilla extract
  • 2 ½ cups finely ground blanched almond flour
  • ¼ cup Natvia sweetener
  • 2 tsp baking powder
  • ¼ tsp salt
  • oil (additional for the pan)

Instructions
 

  • In a large countertop blender, combine all the wet ingredients (eggs, almond milk, avocado oil and vanilla). Blend for 30 seconds to combine.
  • Add the dry ingredients (almond flour, sweetener, baking powder, and salt. Blend again until nice and smooth.
  • Let the batter rest for 5 minutes.
  • Heat a large nonstick skillet over medium-low heat and lightly grease with a little oil.
  • Use about 3 tbsp of batter for each pancake and spread into a 3 or 4-inch circle. Cook the pancakes until bubbles appear on top and the edges are a little bit brown. This will take about 2-4 minutes
  • Flip the pancakes carefully and continue to cook the other side until golden brown for another 2 to 4 minutes. Repeat steps 5 and 6 with the remaining batter, adding more oil to the pan as needed.

Notes

  • Keep the pancakes small so that it is easier to flip. About 4-inch in diameter or lesser.
  • If you find that the batter thickens more, add a little bit more almond milk and blend it again.
  • You can substitute the almond milk with half water and half heavy cream. Heavy cream alone makes the batter so thick.
  • You can use any sweetener you like. I use Natvia Sweetener in this recipe.
  • This Keto Almond Flour Pancakes recipe is great to make ahead, cook and freeze. Easy to reheat. 
Keyword keto and low carb

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If you prefer non-Keto pancake recipe, try our Easy Basic Pancake |Martha Stewart

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Breakfast Recipes

Best Keto Waffles

Keto Air Fryer Pandesal

Keto Almond Flour Scones

bread

Easy Basic Pancake | Martha Stewart

Weekends are not complete without homemade pancakes for breakfast using Easy Basic Pancakes by Martha Stewart. This recipe is so easy, it is ready in 30 minutes. You will never buy store-bought pancake boxes anymore once you’ve made this pancake batter from scratch.

Easy Basic Pancakes by Martha Stewart has been my go-to recipe for a decade now. This is a no-fail pancake recipe. It is fluffy, soft and it is so easy to make, you will never buy pancake mixes anymore.

How to Make Easy Basic Pancake?

In a large bowl, combine all the dry ingredients. Make a well in the middle and add all the wet ingredients. Beat it a whisk or you can use a hand mixer, but do not over mix the batter. A few lumps are fine. Heat a nonstick pan or a cast-iron skillet, add a little bit of oil then wipe the pan using a paper towel. If you want to make small pancakes, you can use 2 to 3 tablespoons of batter each time. If you want to make big pancakes, use a ladle. You know pancakes are cook when the surface of the batter has bubbles and some have popped already. Flip the pancakes carefully. It will take 1 to 2 minutes to cook on each side. Place them on a plate and continue cooking all the batter. To keep the cooked pancakes warm, preheat the oven to 200 degrees C (400 degrees F). Place the pancakes in a preheated baking tray or a heatproof platter.

You may also like my other pancake recipes:

Keto Pancakes

Chocolate Pancakes

Mini Pancakes


Easy Basic Pancakes Recipe

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings such as butter, maple syrup, icing sugar, honey, jams, preserves, whipped cream or chocolate syrup.

INSTRUCTIONS:

  1. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the middle. Add milk, melted butter or oil, and egg. Whisk until just moistened (do not over mix, a few small lumps are fine).
  2. Heat a nonstick pan or cast-iron skillet over medium. Add a little bit of oil, wipe it with a sheet of paper towel.
  3. For each pancake, spoon 3-4 tablespoons of batter or 1 ladle onto the skillet, using the back to spread batter into a round.
  4. Cook until you see some bubbles in the middle of the pancake and a few have burst, about 1 to 2 minutes. Using a thin spatula, flip the pancake carefully, and cook until browned on the underside, about 1 to 2 minutes more.
  5. Transfer to a platter. Continue with more oil and remaining batter.

Serve and enjoy these Easy Basic Pancakes with family and friends!

NOTES:

  • Do not over mix the batter, whisk until just moistened. A few small lumps are fine.
  • For small pancakes, use 2 to 3 tablespoons of batter each time. You can make 12 to 15 pancakes. For bigger pancakes, use 1 ladle. You can make 6 to 8 pancakes.
  • You can use a nonstick pan or cast-iron skillet for cooking this recipe.
  • To keep the cooked pancakes warm, preheat oven to 200 degrees C (or 400 degrees F) and have a baking tray or heatproof platter ready.
  • Serve pancakes with your desired toppings. Mine is simply butter and maple.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Easy Basic Pancake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Pancakes

INGREDIENTS:

1/2 cup Almond flour (blanched & finely ground)
1/8 cup Coconut flour
1 tbsp Erythritol (or any sweetener of choice)
1/2 tsp Gluten-free baking powder
3 large Eggs
3 tbsp Unsweetened almond milk (or any milk of choice)
1/2 tsp Vanilla extract (optional)
1 pinch Sea salt (optional)

INSTRUCTIONS:

1. Whisk all the dry ingredients in a bowl. Add in the wet ingredients and mix together until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk.)
2. Heat the pan over medium-low to medium heat. Add coconut oil or butter.
3. Drop the batter onto the hot pan and form into circles. Cover and cook about 2-3 minutes, until bubbles start to form. Flip and cook another 2-3 minutes, until browned on the other side. Repeat with the rest of the batter.
3. Serve with butter and/or whipped cream on top.

bread

Chocolate Pancakes

Ingredients:

2 cups self-raising flour
6 tbsp caster sugar
1/3 cup cocoa, sifted
2 eggs, lightly beaten
1 ½ cups milk
¼ cup melted butter

Procedure:

1. Combine flour, sugar, cocoa in a bowl.

2. Gradually whisk in the eggs and the milk.

3. Mix until the batter is thick and smooth.

4. Heat a frying pan over a medium heat and brush with melted butter.

5. Pour in the mixture in the pan. When bubbles form on the top, flip over to cook the other side.

6. Keep in a warm place while you cook the rest of the batter.

7. Serve with vanilla ice cream and chocolate sauce with fresh strawberries (optional).

Share and enjoy with family and friends!!!

Source: Kidspot

bread

Mini Pancakes

It’s not Mother’s Day the other day for me to enjoy breakfast in bed. Surprisingly, my 8 year old daughter made mini pancakes for me and for the whole family one morning. The mini pancakes that she made are just the same size as of a large strawberry which we bought from the strawberry farm. A cheap buy that gives me a big smile while dipping it with chocolate sauce and enjoying every bite. Yum! Anyway, so my daughter took the recipe from my notebook in the kitchen drawer without me knowing that she’s already cooking in the kitchen. Where was I? Don’t ask hahaha!

I am so proud of  her because I haven’t made a pancake this yummy! The texture is what I am aiming to do for years but I am not successful with it. But my daughter’s pancake is perfect!!! I don’t understand why I can’t make this good well in fact she used the same recipe that I was using. How weird? I think Yannah is a better cook than her Mom hahaha!

Ingredients:

2 cups flour
4 tbsp sugar
1 – 1 1/2 tbsp baking powder
2 large eggs
1 1/2 cup milk
water (optional)
butter
maple syrup

Procedure:

1. Mix all the dry ingredients together.
2. Put the eggs and milk in the dry ingredients and mix until well combined.
3. Add water if necessary.
4. Put some butter in a heated pan and let it melt.
5. Pour the pancake batter on the pan and cook in a low to medium fire.
6. When bubbles start to appear, you can flip it over to cook the other side.
7. Do the same thing until you finish the whole batter.
8. Serve the pancakes with butter and maple syrup.

Serve and enjoy with family and friends!!!