Fluffy Homemade Pancakes (Keto, Gluten Free)

Delicious hot and fluffy almond flour pancakes make a fantastic low-carb breakfast! They taste just like the ones you ate as a kid. But these come from an easy, gluten-free, keto recipe.

is there anything better than a hot, fluffy pancakes on a weekend morning? How about ones that are actually good for you?

Drizzled with sugar free maple syrup, these keto pancakes have been a staple in my house for years! My whole family loves this recipe.

The best part is knowing that these almond flour pancakes are low-carb and gluten-free. I like to serve mine up with butter and sugar-free maple flavored syrup for comfort food without any of the guilt.

Pancakes always make me think of the weekend, but they’re great for an easy weekday breakfast too! In fact, this recipe only takes about 20 minutes to make from scratch. 

You can also cook them ahead of time and then store them in the refrigerator or freezer. Then, breakfast is as easy as warming them up and adding your toppings!

You only need five simple ingredients plus water to make these easy keto almond flour pancakes!

Almond flour

Almond flour and almond meal are great replacements for all-purpose flour. The taste is very neutral as well. However, almond flour is denser than regular flour.

For fluffy pancakes, the key is to use extra fine blanched almond flour so the texture isn’t too dense.

Eggs

Whole large eggs are used as the binder for the recipe. If you find the taste a bit too eggy, you can use flax eggs or psyllium eggs for half the recipe.

Baking powder or soda

Baking powder or soda creates the light and fluffy texture we want in pancakes and other baked goods.

If you use baking soda in this almond flour pancake recipe, it’s best to add a little vinegar so there’s enough acid to make air bubbles in the batter.

Oil

It’s best to use a mild oil like avocado oil. Coconut oil and olive oil are okay to use but may add undesired flavor.

Salt

A small amount of salt gives the pancakes a better taste!

How to make homemade pancakes with almond flour

Making some keto almond pancakes is actually very easy so it’s perfect for those slow weekend mornings. You won’t even miss those “traditional pancakes”.

Here’s a step by step guide on how to make them…

Step 1: Preheat cooking surface

Before starting the batter, preheat a griddle or large nonstick skillet. Lightly oil or grease the cooking surface and heat to about 325 to 350°F on medium heat.

Step 2: Make pancake batter 

Combine all the ingredients in a blender or large mixing bowl with a whisk.

Tip: Adding in vinegar or sparkling water to your pancake batter will create more bubbles and result in fluffier pancakes.

Step 3: Cook gluten free pancakes

Pour the prepared batter onto the hot cooking surface. Use about ¼ cup batter for each pancake or adjust to desired size.

When the edges start to dry and you see small bubbles on the top of the pancakes, flip and cook on the other side for a minute or two.

Note: The first side should be nice and golden.

When the other side is browned, remove from heat and keep warm. Repeat until all the remaining batter has been used.

That’s it! In just a few easy steps, you’ll be ready to dig into a delicious stack of almond flour pancakes!

Quick tips for the best almond flour pancakes

• Add an acid. If your pancakes are not turning out as fluffy as you like, try adding a little apple cider vinegar. This acid will help increase the bubbling effect needed. Or, you can try using baking powder instead.
• Use homemade blanched almond flour. Try making your own almond flour by gently pulsing blanched almonds in a coffee grinder until they are finely ground. I don’t recommend using almond meal which is made with the nut skins on.
• Separate the eggs. Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.
• Make a double batch. The pancakes freeze well and can be reheated right from the freezer in the microwave. So do yourself a favor and make enough for later.

How to serve low carb pancakes

Almond flour pancakes taste great with a tablespoon of butter on each for a healthy breakfast. If you want extra flavor, I recommend using low carb toppings to keep your meal keto friendly!

How to store and freeze pancakes

These fluffy almond flour pancakes are just as good out of the freezer as they are the first day they were made. 

To prevent them from sticking to each other in the freezer, place a sheet of wax paper between the layers. Alternatively, freeze them individually on a tray first and transfer them to a freezer bag once they are completely frozen.

To reheat, you have plenty of options.

1. Microwave – Place one or two pancakes on a microwave-safe plate and microwave for 20 seconds.
2. Toaster – Toasting gives them slightly crunchy edges. Just toast like bread on a light setting.
3. Oven – For large batches, reheat them in the oven at 350 degrees F. for ten minutes.

This is an easy way to meal-prep healthy breakfasts for the whole week!

FAQs

Before getting to the full almond flour pancake recipe, let’s take a look at some questions people often ask about these pancakes.

Can almond flour be substituted for all purpose flour in pancakes?

You can use finely ground blanched almonds or almond meal in place of regular flour in pancakes. But you may need to make a few small adjustments to the recipe.

Why are my almond flour pancakes falling apart?

If you don’t have an adequate binder in the batter, the pancake may be crumbly. That’s why you need to use plenty of eggs in the recipe. Xanthan gum, psyllium, or flax meal are also binding ingredients.

How many carbs are in pancakes made with almond flour?

Using about 2 tablespoons of batter per pancake, a serving of 4 pancakes will have about 8 grams of total carbs with 4 grams of fibers. So a serving is about 4g net carbs.

Nutrition

Serving: 4 small pancakes | Calories: 335 | Carbohydrates: 8g | Protein: 12g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 419mg | Potassium: 40mg | Fiber: 4g | Sugar: 1g | Vitamin A: 158IU | Calcium: 95mg | Iron: 2mg

Additional Info

Net Carbs: 4 g | % Carbs: 4.7 % | % Protein: 14 % | % Fat: 81.3 % | Smart Points: 10