Keto almond flour pancakes are healthy pancakes for kids and the family, made with only 6 ingredients. These delicious, low-carb keto almond flour pancakes are light, fluffy, and gluten-free.
Additionally, these healthy pancakes are keto-friendly. They’re so easy and quick to make, you can whip them up before the rest of the family is even awake.
These almond flour pancakes are the best fluffy pancakes to start the day. If you are looking for healthy pancakes for kids, it’s also a great easy recipe!
This almond flour pancake recipe requires just six simple ingredients.
Ingredients to Make Pancakes
- Eggs
- Almond flour
- Brown sugar
- Baking powder
- Almond milk
- Vegetable oil
How to Make Almond Flour Pancakes
In a blender, combine the eggs, almond milk, oil, almond flour, brown sugar, and baking powder and mix until smooth.
Heat a large non-stick pan over medium-low heat and add Apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan. Then, use about 2 tablespoons of batter for each pancake and spread into a 3-inch circle.
Cook the pancakes until bubbles begin to appear on the tops, 2 to 4 minutes. Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 3 minutes. Repeat with the remaining batter.
Serve with raspberry sauce and your favorite fruits.
How to store Keto Pancakes
Store these pancakes in the fridge in an airtight container for 2- 3 days.
Can These Almond Flour Pancakes Be Frozen and Reheated
These keto almond flour pancakes reheat very well. If freezing pancakes, place a small piece of parchment paper in-between each pancake so that they don’t stick together.
Tips to Make the Best Keto Almond Flour Pancakes
Use room temperature eggs and almond milk
The pan should be hot but not too hot, or the pancakes won’t rise and can burn.
Spray oil or rub the pan with absorbent paper covered with vegetable oil. Avoid butter because it burns easily.
More Recipes…
Old Fashioned Buttermilk Pancakes
Keto Almond Flour Pancakes
Ingredients
- 2 eggs
- 1½ cups almond flour
- ¼ cup brown sugar
- 1 tsp baking powder
- 1 cup almond milk
- 2 tbsp vegetable oil
Instructions
- In a blender, combine the eggs, almond milk,oil, almond flour, brown sugar, and baking powder and mix until smooth.
- Heat a large non-stick pan over medium-low heat and add apply vegetable oil to the pan with kitchen absorbent paper towels or spray oil on the pan.
- Then, use about 2 tablespoons of batter for each pancake and spread into a 3-inch circle.
- Cook the pancakes until bubbles begin to appear on the tops, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 3 minutes. Repeat with the remaining batter.
- Serve with raspberry sauce and your favorite fruits.
