Keto Fluffy Almond Flour Pancakes
Fluffy keto pancakes made with almond flour. Light, golden, and naturally low-carb — a perfect breakfast topped with butter, sugar-free syrup, or fresh berries.
Ingredients
- 1 cup almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tbsp coconut flour (optional, for texture)
- 1 tbsp powdered erythritol or monk fruit
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
- 1 tbsp butter or coconut oil (for cooking)
Instructions
- In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and cinnamon.
- In another bowl, whisk eggs, almond milk, and vanilla.
- Combine wet and dry ingredients to form a smooth batter. Let rest 5 minutes to thicken.
- Heat a nonstick skillet over medium heat and grease with butter or oil.
- Pour about 2–3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
- Repeat with remaining batter. Serve warm with butter, sugar-free syrup, or toppings of choice.