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Almond Flour Pancakes (keto, low carb)


  • Author: Mila Clarke Buckley
  • Prep Time: 2
  • Cook Time: 7
  • Total Time: 9 minutes
  • Yield: 4 pancakes 1x

Description

A delicious almond flour pancake recipe that serves as a solid substitute for the real thing. 


Ingredients

Scale

Optional


Instructions

  1. In a bowl, put in your almond flour, baking powder and pinch of salt. Mix the dry ingredients. 
  2. Then, add in your vanilla extract, avocado oil, heavy cream, eggs and water. 
  3. Stir all of the ingredients together until your batter is thick. 
  4. Heat a non-stick skillet and melt butter. Or, spray your cooking spray into you cold pan.
  5. Heat the pan until your oil is bubbling (not smoking) on medium heat. 
  6. Shape your batter into pancakes and cook in your skillet for 5-7 minutes, or until the bottoms look golden brown. Flip and cook the other side until the pancake is cooked all the way through. 
  7. Top with your favorite pancake toppings and enjoy! 

Notes

  • This batter is THICK. Don’t let that scare you. If it’s thick, you’ve done it right. 
  • 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. I’m still working on a recipe for that. 
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: pancakes, almond flour pancakes, fluffy pancakes, almond flour pancakes for breakfast.

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