Description
Start your day with these light and fluffy keto pancakes that taste just like the traditional version! Made with almond flour and sugar-free sweetener, these low-carb pancakes are perfect for anyone following a ketogenic lifestyle. Golden brown exteriors with soft, pillowy centers make these irresistible.
Ingredients
Scale
- 2 cups almond flour
- 1 tablespoon avocado oil or coconut oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons sugar-free sweetener of choice
- Pinch of salt
- 8 tablespoons butter, melted
- 2 tablespoons water
- Extra butter for the skillet or griddle
Instructions
- In a large bowl, whisk together almond flour, baking powder, salt, and sweetener
- In another bowl, beat eggs with vanilla extract, melted butter, avocado oil, and water
- Pour wet ingredients into dry ingredients and mix until just combined (don’t overmix)
- Preheat skillet or griddle over medium-low heat and lightly grease with butter
- Pour ¼ cup batter per pancake and cook until bubbles form on surface (2-3 minutes)
- Flip carefully and cook other side until golden brown (1-2 minutes)
- Serve immediately with sugar-free syrup and extra butter
Notes
Tips: For thinner pancakes, add 1 extra tablespoon water. Substitutions: Can use coconut flour (reduce to ½ cup and add 6 eggs). Storage: Keep in airtight container for 3 days or freeze for 2 months. Reheat in toaster for best texture.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 110 mg
Keywords: keto pancakes, low carb breakfast, almond flour pancakes