Almond Flour Pancakes Recipe
This almond flour pancakes recipe makes soft, tender pancakes with a naturally nutty flavor, golden crisp edges, and a soft, moist center. Ready in under 30 minutes for an easy breakfast.
Servings: 8 pancakes
Calories: 159kcal
Equipment
Ingredients
- 1.25 cup Almond Flour superfine, blanched
- 1/4 tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- 2 tbsp Powdered Sweetener
- 1/4 cup Unsweetened Vanilla Almond Milk
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Butter melted (plus extra for cooking)
Optional Toppings
- Strawberry Sauce click for the recipe
- Keto Maple Pancake Syrup
- Sugar-free Whipped Cream
Instructions
- In a small bowl, mix together the almond flour, baking powder, powdered sweetener, and salt.
- In a larger bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and use a baking spatula to mix until well combined.
- Heat a large skillet over medium-low heat.
- Melt 1 tablespoon of butter and add pancake batter (a little less than 1/4 cup per pancake).
- Cook for a few minutes, until you start to see bubbles, like with normal pancakes. Then flip the pancakes, and cook for a few more minutes, until cooked all the way through.
Video
Notes
For texture and cooking:
- Don’t rush the flip: let the bottom turn golden first.
- Keep the heat medium-low so they brown evenly and crisp without burning
- Let the batter sit for a few minutes before cooking
- Use butter in the pan for the best flavor and color
- Store in the refrigerator: Let the pancakes cool completely, then place them in an airtight container or bag for up to 3 days.
- Freezer (if needed): Let the pancakes cool completely, then store in an airtight container with parchment between layers. The texture will be softer after thawing, so you won’t get the same crisp edges, but they still reheat well for a quick breakfast.
- Microwave (my favorite method): Place a damp paper towel over the pancakes and warm in short bursts (15–30 seconds) until heated through. The paper towel helps keep them moist.
- Skillet or toaster oven: Reheat over low heat to bring back a bit of that golden edge texture.
Nutrition
Calories: 159kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 146mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0mg | Calcium: 119mg | Iron: 1mg
