Is there anything better than waking up to a healthy breakfast of almond flour pancakes wafting into your room?! This isn’t one of your average joe-schmo almond flour recipes friends…
This one is LEGIT. Breakfast can be a total caloric bomb of options (hello bagels and donuts!!) but this is one of those healthy recipes that’ll get you revved up to go for the day! As always, this comes from my go-to low carb recipes that I know I can turn to time and time again.
I hope you enjoy these almond flour pancakes as much as I do!
Nothing STACKS up to these pancakes, here are my reasons why I crave them:
- Umm, there is CREAM CHEESE in these pancakes. Enough said!
- In one ‘cake, there are 3 carbs, 4 grams of protein!
- They turn out soooo light and fluffy! They’re like eating pancakes clouds due to their secret combination of ingredients: almond flour plus baking soda!
- They are lightning-fast to make! In 20 minutes, breakfast (or “brinner” = breakfast dinner) is served! Bam!
- They’re low carb, gluten-free, refined sugar-free and paleo + keto friendly! They’re pancakes made for the masses!
Low Carb Pancakes Recipe Notes
Here’s the skinny on these low carb pancakes:
Traditional pancakes are made with all-purpose flour, which is the culprit for packing in some serious carbs and calories! For giggles, I looked up the USDA’s nutritional information for one pancake to compare and contrast the differences.
I found that in just one pancake, there are: 15.3 carbs (versus my THREE carbs) and 2.7 grams of protein (versus my FOUR grams)! Eek! That’s just in one pancake, AND every one of us will eat more than that.
Swapping all-purpose flour out with almond flour makes my pancakes with almond flour skinnier than Kate Moss! (These are basically supermodel pancakes!)
I also wanted to break down a couple of my almond flour pancakes ingredients in case you aren’t entirely familiar with them:
- Low carb milk: There is no ‘carb-free milk’ out there, so we have to do our best with finding low carb milk options. Some low carb milk alternatives I like best are: almond, oat, flax, coconut, hemp, etc.
- Almond flour: It has a nutty flavor that unsurprisingly, tastes like almonds. It’s made from blanched almonds that are ground into a fine powder similar to all-purpose flour, but with the nutritional extras of protein, calcium, magnesium, potassium, and fiber.
- Erythritol: A keto + diabetic-friendly sugar substitute with 0 calories. Swerve is a personal favorite that contains no artificial ingredients, preservatives or flavors.
Tools To Make
Here’s what you need to make my almond flour pancakes:
- Blender: to mix up all your ingredients. You could also use a hand-mixer too if you don’t have a blender.
- Large nonstick skillet: for cooking up your pancake stacks!
- Spatula: to flip those hot ‘cakes!
Pancakes are really best made to serve! But if you have too many leftovers, don’t throw them away!
You can easily store these almond flour pancakes in an airtight container or Ziplock bag in the fridge and eat within a couple of days. Heat them up in the micro before devouring!
Can You Freeze Them?
Take the pain of making breakfast in the morning a thing of the past! Freeze these babies and have them ready to go whenever you get a jonesing for pancakes!
Here’s how: once your almond flour pancakes have completely cooled, spread them out onto a baking sheet. Don’t let them touch each other or they’ll freeze together! Place parchment paper between the layers to prevent sticking. Then, put them into your freezer for an hour or so until completely frozen.
Next, stack them on top of each other but leave the parchment paper layered between each pancake. Enjoy catching some extra z’s in the AM while having a weekend breakfast ready to heat up at a moment’s notice!
Meal Prepping Tips
Double the almond flour pancakes recipe to double the fun! Freeze with the above method to sleep in and enjoy a tasty low carb breakfast whenever!
If you want to add some pizazz to your pancakes, try some of these toppings:
- Fresh or frozen berries (chose low carb options like strawberries, raspberries or blueberries)
- Any low carb, sugar-free jam of your choosing
- A keto, low carb, sugar free maple syrup
- Add spices like cinnamon or pumpkin pie spice to the pancake mix
- A keto-friendly peanut butter, almond butter or any other nut butter
- Unsweetened coconut flakes (toasted or raw)
- Keto chocolate chips
I love that my almond flour pancakes are also healthy pancakes! You’ll soon discover that people will NOT be able to get enough of them…
Can I Use Almond Meal?
Yes, if you don’t have almond flour, try these as almond meal pancakes. Just know that they will have a coarser texture than the finer powder of almond flour in almond pancakes.
Can I Make These Without Flour?
Yes, you can make these without the flour by skipping the milk and turning these into cream cheese pancakes! Just note, they’ll have a thinner type of pancake consistency, more like a crepe. But who doesn’t enjoy crepes anyway?!
Can I Make These With Protein Powder?
Yes! Amp up the protein in these to make protein pancakes to fuel your day and body with energy!
Can I Make These With Coconut Flour?
Coconut and almond flour have TOTALLY different baking characteristics — so if it’s coconut flour pancakes you’re craving, follow a recipe for those specifically.
Can I Turn These Into A Premade Pancake Mix?
You can absolutely make these into a low carb pancake mix! Add the dry ingredients (almond flour, baking powder, salt & erythritol) ahead of time so that all you need to do is mix the wet/perishable ingredients (eggs, cream cheese, and butter) when you’re ready to make pancakes!
Almond Flour Pancakes
- Place all ingredients (except butter) in a blender, in the order listed above.
- Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
- In a large nonstick skillet, melt a thin layer of butter over medium heat.
- Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
- Cook for about 3-4 minutes, or until your pancakes flip easily.
- Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
- Place on a plate and continue cooking the rest of the batter.
- Serve warm with low carb fruits, sugar free whipped cream or sugar free syrup and enjoy!
I FLIPPIN’ love these almond flour pancakes and cannot wait to see what you think about them! Comment below and let me know! I hope these add a little sunshine to your morning routine!