I’ve made a copious amount of low carb pancakes over the years but keep coming back to these almond flour pancakes more than any other recipe. They are now synonymous with lazy weekend mornings spent with my family! And they taste so good, they’re just the thing to win over your family if they are on the fence about keto.
four 3-inch pancakes (3.5 ounces total)
31 g fat
12 g total carbs
5 g net carbs
12 g protein
MAKES 6 SERVINGS
2 cups (8 ounces) blanched almond flour
1/4 cup erythritol
1 tablespoon baking powder
1/4 teaspoon sea salt
4 large eggs
% cup unsweetened almond milk
1/4 cup avocado oil, plus more for frying
2 teaspoons vanilla extract
In a blender, combine all ingredients and blend
until smooth. Let the batter rest for 5 to 10
Preheat a large, very lightly oiled skillet over
medium-low heat. (Keep oil very minimal for
perfectly round pancakes.) Working in batches,
pour circles of batter onto the pan, 2 table-
spoons (1/8 cup) at a time for 3 -inch pancakes.
Cook 11/2 to 2 minutes, until bubbles start
to form on the edges. Flip and cook another
minute or two, until browned on the other side.
Repeat with the remaining batter.
TIPS & VARIATIONS • Feel free to add
your favorite add-ins, like blueber-
ries, nuts, or chocolate chips.
Any neutral-tasting fat, such as
melted butter or liquid coconut oil,
will work instead of avocado oil.
If you have any trouble flipping the
pancakes, covering with a lid during
cooking can make it easier.
Serve with Homemade Sugar-Free
Maple Syrup (this page) or sugar-
free Raspberry Sauce (this page)
You can make the pancakes ahead
and refrigerate or freeze them. To
freeze, place in the freezer in a single
layer on parchment paper, then,
once frozen, transfer the pancakes
to a freezer bag.