If you’re thinking about switching to a low-carb diet, pancakes are a great place to start. Not only are they delicious, but they’re also relatively easy to make. In this recipe, we use almond flour to create fluffy, light pancakes that taste amazing. For more morning recipes see my Breakfast page.
I am in love with pancakes and I am not sure why I haven’t posted a recipe for them before now. Here is my dilemma. I have been trying to lose that dreaded belly fat and the only way that seems to work for me is a low-carb diet. Well, that meant giving up my Saturday morning pancakes. Until now!
Low Carb Pancakes with Almond Flour
I found this low-carb pancakes recipe and tried it, and I have to say they’re pretty good. I would definitely add blueberries to sweeten them up.
Almond flour can be, well, almond tasting, and the berries cut through that and make it more like a real pancake. But hey, I got my pancakes back and that’s all that matters!
these days there are a lot of prepackaged Keto pancake mixes available but if you’re a “made from scratch” person then this is a pretty good version.
MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months.
Low-carb Almond Flour Pancakes
- 1 cup almond flour
- 2 eggs
- ¼ cup water
- 2 T oil
- ¼ teaspoon salt
- 1 T sweetener, I use Stevia
- Mix ingredients together and set aside for 15 min for fluffy pancakes.
- Turn your griddle on medium heat and lightly spray with oil.
- Pour four pancakes out.
- Add Blueberries here, Optional.
- Flip them over when lightly brown.
- Serve when both sides are lightly brown.
- Top with Sugar Free syrup or fruit.
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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