Pancakes are probably my favorite breakfast food.
I’m the kind of person who eats pancakes for dinner. And that’s just not a once in a while kind of thing, that’s like, a-lot-of-the-time kind of thing.
Unfortunately, pancakes aren’t known for being low carb, or even keto friendly for that matter. So, with National Pancake Day coming up in about a week, I thought I’d show you how to make Keto Pancakes Using Almond Flour!
How To Make Keto Pancakes Using Almond Flour
Keto Pancakes | How To Make Low Carb Almond Flour Pancakes
Almond Flour Keto Pancakes! These pancakes are THE BEST – they’re fluffy, they’re easy to make, and they have just 1.5g NET CARBS each! This low carb pancake recipe doesn’t taste low carb one bit, and they make the perfect keto breakfast!
- Prep Time: 5 min
- Cook Time: 5min
- Total Time: 10 minutes
- Yield: 4 Pancakes 1x
- Category: Breakfast
2/3 Cup (70g) Kirkland’s Blanched Almond Flour
1 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tbsp (6g) Confectioners Erythritol (0 Carb Sweetener)
4 Tbsps (60g) Full-Fat Sour Cream
1 Tsp PURE Vanilla Extract
1 Tbsps (15g) 0 Carb Maple Syrup
Add all the ingredient to your blender (start with the liquid ingredients).
Blend your pancakes for several minutes – this will help whip the eggs up and help make your pancakes more fluffy.
Heat a non-stick skillet at medium-low heat, coat it with baking spray, and add your pancake batter.
*NOTE: It’s up to you how large you make your pancakes, but this recipe will make 4 “normal” sized pancakes.
Once bubbles start to form on the top of the batter flip the pancake, and cook the other side for 1-2 minutes.
*NOTE: The macros do NOT include erythritol. Erythritol is a 0 carb sugar substitute that has 0 CALORIES, and thus SHOULD NOT be tracked as carbs.
- Serving Size: 1 Pancake
- Calories: 175
- Fat: 14.5
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 6
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