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Fluffy Keto Almond Flour Pancakes

A stack of three fluffy almond flour pancakes cut to show the interior texture, generously drizzled with syrup.
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Make light, airy, and delicious pancakes using almond flour. This recipe is gluten-free and low-carb, perfect for a satisfying breakfast stack.

Ingredients

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

Instructions

  1. In a medium bowl, whisk together the almond flour, baking powder, sweetener (if using), and salt.
  2. In a separate small bowl, whisk the eggs, almond milk, melted oil or butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with oil or butter.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whisk the whites to soft peaks and gently fold them into the batter at the end.
  • This recipe is a great alternative to traditional flour pancakes, fitting well into a keto meal plan delivery structure for easy, healthy eating.
  • You can make these ahead and store them in the refrigerator for up to 3 days; reheat briefly in a toaster or microwave.

Nutrition

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