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Almond Flour Pancakes: Fluffy & Low-Carb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Description

These Almond Flour Pancakes are a deliciously fluffy and low-carb breakfast option, perfect for those seeking a gluten-free and low-sugar alternative to traditional pancakes. Made with almond flour and lightly sweetened with erythritol, they offer a rich texture and subtle sweetness without the carbs. Ready in just 15 minutes, they’re ideal for a quick, healthy morning meal.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1 tbsp erythritol (optional, for sweetness)
  • Pinch of salt

Wet Ingredients

  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract

For Cooking

  • Butter or coconut oil (for cooking)

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, erythritol (if using), and a pinch of salt to evenly distribute all the dry components.
  2. Combine Wet Ingredients: In a separate bowl, beat the eggs, almond milk, and vanilla extract until the mixture is smooth and well blended.
  3. Form the Batter: Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing gently until a thick, uniform batter forms without lumps.
  4. Prepare the Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil to prevent sticking and add flavor.
  5. Cook the Pancakes: Pour 2-3 tablespoons of batter onto the heated skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Flip the pancakes carefully and cook for another 2-3 minutes until both sides are golden brown.
  6. Serve: Remove pancakes from the skillet and serve warm with your favorite low-carb toppings such as sugar-free syrup, fresh berries, or whipped cream.

Notes

  • For a sweeter pancake, add erythritol or your preferred low-carb sweetener.
  • Make sure your skillet is properly preheated to prevent the pancakes from sticking.
  • Do not overcrowd the skillet; cook in batches if needed to maintain even cooking.
  • These pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.
  • Experiment with toppings like nuts, seeds, or keto-friendly syrups for variety.

Find it online: https://yumrecipesfood.com/almond-flour-pancakes-fluffy-and-low-carb-recipe/