Keto Pancakes In 1 Minute | Low Carb, Fluffy, Easy, & Made With Almond Flour

Thick and fluffy almond flour keto pancakes made in 1 minute! As far as quick and easy keto breakfast recipes go it doesn’t get much better than these pancakes, or should I say pancake? More on that down below!

You might remember that I’ve already shown you how to make a couple of keto pancake recipes – like these cream cheese coconut flour ones, and these almond flour ones – but none have been as easy as these.

That said, there’s a couple of ways you can make them.

The fastest way is to use a microwave and make one giant thick and fluffy pancake.

And it actually takes less than a minute to cook the pancake like this. So, for the mornings your super busy and don’t have time to make a legit keto breakfast, this is the option you’ll want to go with.

However, you can also cook these pancakes on your stove-top too!

And let me tell you, they are SO GOOD when you make them this way. Also, the recipe makes 2 medium-sized pancakes if you make them this way.

By the way, just like the one minute option, the pancakes turn out incredibly light and fluffy when cooked in a pan too!

In my opinion, it’s definitely worth the extra 10-15 minutes, and extra clean up to cook them like this.

But, if you’re in a rush, the aforementioned one-minute pancake recipe is truly one of the best quick and easy keto breakfast ideas out there.

That said, let me show you how to make these low carb pancakes!

How To Make 1 Minute Keto Pancakes

Simple is an understatement when it comes to this recipe.

To make these keto pancakes all you’ll need to do is add the ingredients to a bowl, whisk, and cook!

It’s literally that easy.

By the way, “1 Minute” just refers to the cook-time on these pancakes. That said, from start-to-finish, you’re still looking at less than 5 minutes to make this recipe. 

The Ingredients

There is a very short ingredient list for these pancakes.

All you’ll need is almond flour, an egg, butter, vanilla extract, keto maple syrup, and baking powder to make this pancake recipe.

Those are some pretty standard keto ingredients. So I’m sure you’ve got most of them – if not all of them – in your kitchen already.

And, you might have noticed, that ingredient list for these low carb pancakes is completely flourless, and sugar free too!

Who doesn’t dig that?!

Substituting the Almond flour

Now, as we’ve talked about, these are almond flour keto pancakes. As such, they’re best made with almond flour.

But, I know some people have nut allergy’s, and need an alternative.

That said, do not, DO NOT use coconut flour as a substitute.

Coconut flour is HIGHLY ABSORBENT, and almond flour is not. 

The BEST substitute to use Sunflower Seed Flour! You can typically replace it with almond flour on a 1:1 basis in a recipe.

So, give that a shot if you don’t want to use almond flour.

The Process

Now, as I said before, making these almond flour keto pancakes is incredibly simple and easy.

The first thing you’ll want to do is add all of the wet ingredients to a small bowl/measuring cup. I like to use a measuring cup because that way it’s easier to pour the batter later.

Once you’ve got the wet ingredients added, use a whisk to mix and combine them.

So, when the egg yolk dissolves into the other ingredients that’s when you’ll want to add the almond flour and baking powder.

At this point you’ve added all of the ingredients to the bowl, so just use a small spatula and combine the wet and dry ingredients together until a thick batter forms.

Now you’ll want to coat an 8-ounce ramekin – or bigger – with baking spray, and add the batter to the ramekin.

The last thing to do is to cook the pancake/s. And the “1 Minute” version gets cooked in the microwave.

In my 1100 Watt microwave the pancake perfectly in 45 seconds.

However, all microwaves have different Wattages and power levels. So your cook-time will most likely be different than mine.

And as with ANY mug recipe, my BIGGEST PRO TIP is to SLIGHTLY UNDERCOOK YOUR pancake, and add 5-10 seconds as needed.

You’ll know the pancake is cooked perfectly when JUST THE CENTER of it looks slightly “wet”. When JUST THE CENTER looks this way, the pancake is done.

Now just let it cool down in the ramekin.

As it cools, it will keep cooking, and it will turn out incredibly thick and fluffy!

How To Make Thick and Fluffy Almond Flour Pancakes On the Stovetop

As I mentioned, these low carb pancakes can be cooked in a pan on your stovetop too.

And, honestly, this might be the best almond flour pancake recipe I’ve ever made. Mainly because of how thick and fluffy they turn out.

Like, I’m talking ridiculously thick and fluffy.

And, that thick and fluffy deliciousness really shines through when you cook these low carb pancakes on the stovetop.

So let’s talk about making them on there!

First, get out a pan, add it to your stovetop and turn the heat up to medium. Now you’ll want to coat a pan with baking spray/butter and get it hot. Once your oil/butter is hot, you’ll want to add some of the pancake batter to the pan.

Now, how much batter you use depends on how many pancakes you want to make. But just so you know the recipe will make 2 medium-sized pancakes or 3 smaller sized ones.

So just keep that in mind.

Cook-time

How long you cook your almond flour pancakes for, will inevitably depend on how thick you make them.

However, there are a couple of indicators that they’re ready to be flipped.

First, you’ll start to see some bubbles forming on the pancakes. And then you’ll also start to notice the “outside ring” of the pancake turning a lighter color than the middle.

Once that happens, it’s a good indicator that your keto pancake is ready to be flipped. So, give it a flip, and then cook the other side for just a minute or two.

You should be able to press down on the pancake with your finger and feel some “give” back from it.

It shouldn’t feel squishy, or wet.

Other Keto Breakfast Recipes

• Chaffles
• Keto Cinnamon Rolls In 5 Minutes
• Keto Bagels
• Low Carb Cinnamon “Sugar” Donuts
• Low Carb Peanut Butter Donuts

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