Almond Flour Pancakes | Kevin Wagonfoot
I’ll be honest—when I first went keto, I thought I’d said goodbye to pancakes forever. Then I discovered almond flour, and let me tell you, it was a turning point. These pancakes are fluffy, satisfying, and they don’t leave me feeling like I’ve derailed my whole week.
What I love most is how simple they are. Five ingredients, maybe ten minutes, and you’ve got breakfast that actually tastes like real food. I’m not the type to spend an hour in the kitchen before my coffee, so this recipe speaks my language.
Why This Works for Keto
Almond flour keeps the carb count way down while giving you that tender crumb you actually want in a pancake. Unlike some keto swaps that taste like cardboard, these have real substance and flavor. Your blood sugar stays stable, you stay full longer, and—this is the part I really appreciate—you don’t need a separate “keto pancake recipe” drawer in your brain. It just works with how you’re eating now.
From the cookbook
5-Ingredient Keto Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Almond Flour Pancakes
Start your day with fluffy almond flour pancakes that are not only low in carbs but also incredibly satisfying. These pancakes are perfect for a keto breakfast, topped with butter or your favorite sug
Ingredients
- 1 cup almond flour
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon erythritol
Instructions
- In a mixing bowl, combine the almond flour, erythritol, and baking powder. This ensures all dry ingredients are evenly distributed, giving your pancakes a consistent texture.
- In a separate bowl, whisk together the eggs and almond milk until fully combined. The eggs will help the batter rise and create a light, fluffy pancake.
- Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are perfectly fine to keep the pancakes tender.
- Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. You’ll know it’s ready when a drop of water sizzles on contact.
- Scoop about a quarter cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your batter rest for a minute or two after mixing. It helps the almond flour hydrate and makes flipping way less of a disaster.
- Use a non-stick skillet or butter generously. Almond flour pancakes appreciate a little extra fat to develop that golden edge.
- Don't flip too early or too often—let each side get some real color before you move it around. Patience here saves you from scrambled pancakes.
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