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
¼ cup erythritol
1 tablespoon baking powder
¼ teaspoon sea salt
4 large eggs
⅔ cup unsweetened almond milk
¼ 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 minutes.
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 tablespoons (⅛ cup) at a time for 3-inch pancakes. Cook 1½ 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 blueberries, 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.