I’m pretty hard to please when it comes to keto pancakes substitutes. I have to admit the ‘real’ thing is hard to compete with but these fluffy keto almond flour pancakes come pretty close!
Since becoming a ketovore I don’t eat a lot of these types of keto treats these days but sometimes I really do get nostalgic for pancakes and these ones definitely satisfy.
I’m not one to ‘waffle’ on when it comes to recipe posts but there are a few tips I’ll share just so you get the most out of this recipe.
Fluffy Keto Almond Flour Pancakes Tips
You can use any granulated sweetener you would like the nutrition information below is calculated using erythritol but you can use a monk fruit sweetener or allulose like I did. If you do use allulose just be warned they brown up fast and can go quite dark to the point they look burnt! So if you do use allulose cook them at a lower temperature for a longer time.
Apple cider vinegar might seem a bit weird but the addition of that along with the baking powder is what makes these fluffy keto almond flour pancakes live up to their name. A nice little chemical reaction aerates the mix to make them fluffy!
These pancakes are pretty sweet so you can eat them without syrup if you like or you can put less sweetener in them and top them with a keto syrup – totally up to you!
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Fluffy Keto Almond Flour Pancakes
- Total Time: 10 minutes
- Yield: 6 pancakes 1x
- Diet: Diabetic
Description
The keto almond pancakes are light and fluffy and ready in a snap!
Ingredients
2 eggs
1/4 cup water
2 tablespoons melted butter
1/4 teaspoon apple cider vinegar
1 cup almond flour
1/2 teaspoon baking soda
2 tablespoons granulated sweetener of choice
1/4 teaspoon of salt
Instructions
Combine wet ingredients in a bowl and whisk together.
Add the dry ingredients and mix well with a wooden spoon. Let the mixture stand for a few minutes so the baking soda and vinegar can react.
Use a 1/4 cup measure to make 6 pancakes.
Cook on a warm griddle or pan when bubble form and start popping flip over and cook otherside until nicely browned.
Serve with a keto syrup or just butter them and eat they are quite sweet on their own!
Notes
If you use allulose as your sweetener they will brown quite quickly and go very dark in color so cook them slower over a lower temperature.
This recipe makes 6 pancakes but you can double or triple the recipe if you need more. They store well and can be frozen or kept in the fridge and reheated as needed.
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Cuisine: American
Keywords: keto, low carb, ketovore, sugar free
