Sometimes when you are on a low carb diet, you just want to have some carbs, and these Keto Almond Flour Pancakes will fill that craving without the guilt. You might know those mornings when pancakes keep popping up in your mind, and the satisfying sweetness from syrup keeps teasing you? You can make it happen and stay within your goals if you try these out. So find some time during the week when you can hit the griddle because you’ll flip over this recipe!
These Keto Almond Flour Pancakes are not only keto-friendly, they are also gluten-free. Since they are made with almond flour, they are a bit heavier than a traditional pancake, which makes it take a little longer to cook. Be patient with them and wait for the bottom to form a little crust before you flip, because you won’t find the typical pancake bubbles telling you it’s time.
What I love about the Keto Almond Flour Pancakes is the taste of course! The almond flour gives them an indulgent flavor and texture that will leave both your tastebuds and your appetite full all morning long. The slightly crisped crust helps to hold pockets of syrup with each bite, while the rest of the pancake still soaks it all up. Make sure to use a sugar-free syrup to stay within your goals, and top with just a few berries for some extra Vitamin C. These also make for a great meal prep, so if you’re craving the carbs more often, make a double batch of these and warm them up when you’re ready!
- ½ cup almond flour
- 2 eggs
- ½ cup almond milk
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 tbsp. butter
- Whisk all ingredients except butter.
- Heat large skillet to medium heat and melt some butter.
- Pour ¼ cup of mixture per pancake. Cook for 3 minutes per side.
- Repeat until mixture is gone.