These almond pancakes are gluten free, keto, low carb and pretty healthy. Although these pancakes are made without flour, they are fluffy and light. The recipe is super easy to make and it takes only few minutes.
INGREDIENTS FOR YIELDS
2 tablespoons Oil or melted butter
3 tablespoons Milk of your choice
1 teaspoon stevia or other sweetener
1 teaspoon Vanilla extract
1 cup (95g) Ground almonds/almond flour
1/4 teaspoon Salt
1 teaspoon Baking powder
Butter/oil of choice for frying
Sugar free maple syrup
In a large bowl, beat eggs, oil, milk and vanilla extract.
Add ground almond flour, baking powder and salt. Stir until combined.
Heat a skillet over medium-low heat, melt one tablespoon butter or oil.
Scoop about 1/4 cup of the batter, cook for 1-2 minutes, until golden brown at the bottom and bobbles appears on top, flip and cook for about 1-2 minutes more.
What kind of sweetener can we use to make almond pancakes?
To make these pancakes sweet but still low-carb and sugar free you can use stevia, Erythritol, Xylitol, Yacon syrup or any other sweetener. If you don’t care about the sugar you can use white/brown sugar.
What kind of almonds can we use?
To make fluffy pancakes you need ground almond/almond meal/almond flour. The most important thing is to use finely ground almonds and not coarsely ground almonds.
Instead of maple syrup you can use any other sweetener. Or you can skip this step and not drizzling the pancakes with syrup.
Fluffy Almond Pancakes | Gluten-Free & Keto Recipe: How many pancakes does it make?Reply
Fluffy Almond Pancakes | Gluten-Free & Keto Recipe: How many pancakes does it make?Reply Show More Comments
Holy shit. Just made these for brunch. I halved the recipe and it made 3 pancakes. Perfect serving size for me. I used toffee drops from My Protein in place of the vanilla and OMG these have changed the game. Couldn’t recommend this recipe enough. No toppings needed but of course had to have pb and j on one...Reply
These are excellent. I use kefir instead of milk because I find it helps keep them moist and fluffy. It usually requires a touch more liquid and cooking time. Honestly, it’s hard to tell the difference between these and flour pancakes. It makes four large pancakes. My husband an I split that with a side of protein. It keeps us full and it doesn’t raise my blood sugar. Kudos!Reply
Maybe I’m missing it, but can someone point me to where the nutritional facts are? I’d like to know how many carbs are in this.Reply
These are not low-carb.Reply Show More Comments
It was really tasty :) What are the macros please? I can’t find themReply
What is the carb count? Can’t seem to find them anywhere 🤔🤔🤔Reply Show More Comments
Recipe sounded interesting.. Too bad they forgot to put the macros (carb count)... Without that, the recipe is unusable. Thanks for trying anyway.Reply
Net Carbs 12g Protein 32g Fat 114g Cals 1,203 This was calculated from Carb ManagerReply Show More Comments
I just made these this AM and they were pretty good. I got about five 4"-5" pancakes from the batch (About the size if I hold my thumbs and first fingers together to make a circle) and about 1/2" thick. Since I'm trying to stay on a keto diet, I don't have milk so I used 2 tbs heavy cream and one tbs water. I used erythritol which has 8g of carbs/tsp and blanched almond flour which has 24g carbs in a cup. So I ate all 5 cakes consuming a total of about34 carbs.. I don't have fake syrup so I justReply
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