I finally developed a perfect almond flour pancakes recipe, and I think you guys are going to be thrilled. At a little less than 5g of carbs per pancake, I’m so happy with these!
My other big test is feeding them to Bryan and not really telling him anything about the recipe. He told me “I really couldn’t tell these were low carb – you fooled me!”
I really like baking with almond flour. Once you get the hang of it, and get the ratios right, it’s a great low carb, high-fat substitute.
There are a few things you can do to this batter. If you like things on the sweeter side, add the sweetener of your choice into the batter.
I like to top mine with fresh whipped cream, and fresh berries. Blueberries are a great topping.
You can also mash up some fruit, and pour it over.
Making these almond flour pancakes
Although these are a great alternative to pancakes, they cook a little differently.
In my tests, I’ve noticed that they don’t bubble at the top, to give you a good indication of when they’re ready. The skillet side does get firm, so once they release from the pan, and they’re firm about halfway through the middle, you can flip them.
Keep in mind that these almond flour pancakes are best made in a nonstick pan. You can even add a little cooking spray, or extra butter to be sure they don’t stick. The last thing you want is burnt almond flour!
How do they taste?
They’re really nice and soft, and lightly sweet. Almond flour will do that to you. Eventually, I want to try whipping some air into the recipe and using egg whites instead of whole eggs to see how it changes the texture.
That’s another experiment for another day, though!
Additionally, I’m a fan of ChocZero‘s syrups. I sing their praises a ton when it comes to low carb syrups. They haven’t spiked my blood glucose, and they’re yummy with no terrible aftertaste.
Here’s the recipe for these truly delicious almond flour pancakes. I hope you enjoy!Print
- 1 cup almond flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons Truvia or another sweetener
- 1 teaspoon vanilla extract
- 1 tablespoons avocado oil (sub olive oil)
- 1/2 cup unsweetened oat milk
- 1--2 tablespoons water (if you need to thin the consistency)
- 2 eggs
- Nonstick cooking spray
- In a bowl, put in your almond flour, baking powder and pinch of salt. Mix the dry ingredients.
- Then, add in your vanilla extract, avocado oil, oat milk, eggs and water.
- Stir all of the ingredients together until the batter is incorporated.
- Spray your cooking spray into your cold pan.
- Heat the pan until your oil is bubbling (not smoking) on medium-low heat.
- Shape your batter into pancakes and cook in your skillet for 4-6 minutes, or until the bottoms look golden brown and the sides become firm. Flip and cook the other side until the pancake is cooked all the way through.
- Top with your favorite pancake toppings and enjoy!
- This batter is THICK, but it should be
- I use avocado oil in this recipe, but feel free to use any neutral oil that you like.
- You CANNOT sub coconut flour in this recipe. Coconut flour is a special beast for pancakes and will soak up too much moisture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Diabetic
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2.1g
- Sodium: 52.6mg
- Fat: 11.6g
- Saturated Fat: 1.3 g
- Carbohydrates: 9.7g
- Fiber: 1.4g
- Protein: 7.5g
- Cholesterol: 93mg
Keywords: pancakes, almond flour pancakes, fluffy pancakes, almond flour pancakes for breakfast.