Almond Flour Pancakes with Butter
Fluffy golden pancakes made with almond flour deliver a classic breakfast experience without spiking blood sugar. These keto pancakes are satisfying, lightly sweet, and pair beautifully with sugar-free syrup or fresh berries.
Light and fluffy almond flour pancakes that are perfect for a keto-friendly weekend breakfast.
Nutrition per serving
Ingredients
base
binder
liquid
flavoring
leavening
fat
Instructions
Mix the Batter
In a medium bowl whisk together almond flour, baking powder, and a pinch of salt. In a separate bowl beat eggs with almond milk and vanilla extract then pour the wet ingredients into the dry and stir until a smooth batter forms.
Rest the Batter
Let the batter rest for 2 to 3 minutes to allow the almond flour to absorb the liquid slightly. This step helps the pancakes hold together better during cooking.
Cook the Pancakes
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour about 3 tablespoons of batter per pancake and cook for 2 to 3 minutes until bubbles form and edges look set then carefully flip and cook 1 to 2 more minutes.
Serve Warm
Transfer pancakes to a plate and top with remaining butter. Serve with sugar-free maple syrup or a handful of fresh raspberries and enjoy immediately while warm and fluffy.
Substitutions
Common mistakes
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