📝 About This Recipe
Experience the ultimate morning indulgence without the carb-heavy aftermath with these exceptionally fluffy keto pancakes. Crafted with finely ground almond flour and a hint of aromatic vanilla, these cakes boast a delicate crumb and a rich, buttery finish that rivals any traditional diner classic. They are the perfect low-carb canvas for your favorite sugar-free syrups and fresh berries, proving that dietary conscious eating can be truly decadent.
🥗 Ingredients
Dry Ingredients
- 2 cups Super-fine blanched almond flour (ensure it is blanched for the smoothest texture)
- 2 tablespoons Granulated Erythritol or Monk Fruit sweetener
- 2 teaspoons Baking powder (aluminum-free preferred)
- 1/4 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Cinnamon (optional, for warmth)
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1/3 cup Unsweetened almond milk (plus more if batter is too thick)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract (or vanilla bean paste for extra flavor)
- 3-5 drops Liquid stevia (optional, for extra sweetness)
For the Pan
- 1-2 tablespoons Coconut oil or Butter (for greasing the griddle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the blanched almond flour, sweetener, baking powder, sea salt, and cinnamon until well combined and any large clumps are broken up.
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2
In a separate medium bowl, beat the room-temperature eggs vigorously until they are slightly frothy and uniform in color.
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3
Add the almond milk, melted butter, and vanilla extract to the beaten eggs, whisking until the wet mixture is fully emulsified.
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4
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula until just combined; do not overmix, as this can lead to dense pancakes.
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5
Allow the batter to rest for 5 minutes. This is a crucial step that allows the almond flour to hydrate and the baking powder to activate, resulting in a fluffier texture.
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6
While the batter rests, preheat a large non-stick skillet or griddle over medium-low heat. Almond flour is sensitive to heat and burns faster than wheat flour, so a lower temperature is key.
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7
Lightly grease the pan with a small amount of coconut oil or butter, wiping away any excess with a paper towel.
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8
Scoop approximately 2-3 tablespoons of batter per pancake onto the hot griddle. Use the back of the spoon to gently spread the batter into a 4-inch circle.
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9
Cook for 3-4 minutes on the first side. Look for small bubbles to form on the surface and the edges to appear set and matte.
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10
Carefully slide a thin spatula under the pancake and flip. Almond flour pancakes are more delicate than traditional ones, so use a gentle touch.
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11
Cook the second side for an additional 2-3 minutes until golden brown and cooked through.
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12
Transfer the finished pancakes to a warm plate or an oven set to 200°F (95°C) to keep warm while you finish the remaining batter.
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13
Repeat the process with the remaining batter, adding more oil or butter to the pan as needed.
💡 Chef's Tips
Use 'super-fine' blanched almond flour rather than almond meal to avoid a gritty, sandy texture. If the batter becomes too thick while resting, add an extra tablespoon of almond milk to reach a pourable consistency. Flip only once; multiple flips will deflate the air bubbles and result in a flat pancake. Maintain a medium-low heat throughout; if the pancakes are browning too fast before the center sets, turn the heat down immediately. For a dairy-free version, substitute the melted butter with melted coconut oil or avocado oil.
🍽️ Serving Suggestions
Serve with a generous knob of grass-fed butter and a drizzle of sugar-free maple syrup. Top with a handful of fresh raspberries or blueberries and a dollop of unsweetened whipped cream. Pair with 2-3 slices of crispy thick-cut bacon or savory breakfast sausage links. Enjoy alongside a hot cup of keto butter coffee (Bulletproof coffee) or a refreshing iced cold brew. Add a sprinkle of hemp seeds or toasted pecans for an extra crunch and healthy fats.