When people think of a keto-diet, they might assume that pancakes are something you’re not able to eat. Well, those people are wrong. There’s a keto version of almost everything, and today we have a yummy and simple recipe for keto pancakes.
Almond Flour Pancakes Recipe
I don’t know about you, but pancakes are one of my favorite breakfast foods. There’s nothing better than being able to make a healthy version of your favorite foods.
Sometimes keto foods can taste heavier than normal foods. These pancakes do not fall into that category. They are light, fluffy, and absolutely delicious.
The base of these pancakes is an almond flower which is going to keep you full until at least lunchtime and keep your blood sugar down. Not to mention the ingredients are kitchen staples that you likely have in your home.
This recipe is a no-brainer if you’re looking for something fun that also fits your lifestyle.
How to Make Pancakes With Almond Flour
The Ingredients you’ll need for almond flour pancakes:
- Almond flour – This is the base of your pancakes. Almond flour is low-carb and high fat which is going to keep you full and your blood sugar low.
- Gluten-free flour or all-purpose plain flour – While almond flour is what makes this recipe keto, the slight amount of plain flour is what makes these pancakes light and fluffy.
- Vanilla extract – Vanilla brings all of the flavors in this recipe together. If you do not have vanilla, you can always substitute for rum.
- Baking powder – A staple in pancake recipes. This is going to help your pancakes rise.
- Pinch of Salt – Adds flavor and also helps the other flavors combine.
- Overripe banana, mashed – I love being able to sneak fruit into my recipes. Although bananas are higher in carbs, they are packed with many vitamins and minerals.
- Almond milk – You can easily substitute almond milk for any other plant-based milk. Dairy would work, but it might alter the taste of the recipe.
- Flaxseed + Warm water – This is a vegan substitute for an egg. If you do not have flaxseed, feel free to use a large egg.
- Optional: ground cinnamon, fruits to garnish
Keto Almond Flour Pancakes: INSTRUCTIONS
Step 1: Mixing the ingredients
Start by mixing vanilla extract, almond milk, and flaxseed + 3 tbsp of warm water in a medium bowl. Stir well until ingredients are combined.
Step 2: Add the banana
Add your mashed banana to the bowl and stir again until a smooth batter has formed.
Step 3: Ready for almond flour
After that, add in your almond flour, gluten-free flour, cinnamon, and salt. Mix ingredients in until combined. The batter should be thick.
Step 4: Cooking process
Greece a non-stick skillet with a thin layer of oil. Then pour 2 tbsp of the batter for each pancake. Cook your pancakes on low heat for roughly 2-3 minutes for each side. Serve pancakes immediately and add toppings as desired. Nuts, syrup, fruit, or honey would make great toppings.
Tips for making the best almond flour pancakes
- Make sure you are using blanched almond four and not almond meal. Almond flour is much finer, which will leave you with lighter and fluffier pancakes. Almond meal is also more textured than almond flour.
- The riper the banana, the better. In recipes like this, when you have a very ripe banana, the flavor will seep through more than a non-ripe banana would. Also, a ripe banana will mash better and combine well with the other ingredients.
- When you are cooking, look for small bubbles on the pancakes before flipping. Small air-pockets in your pancakes indicate that the side is done. Once you see small air bubbles throughout the pancake, you’ll know it’s time to flip.
Keto pancakes flavor variations
- Frozen berries – You can easily add frozen berries to the batter before cooking to give your pancakes a different flavor. In my opinion, the best kinds of berries to put in pancakes are raspberries and blueberries.
- Cocoa Powder – If you’re a chocolate lover, you can easily through in 1-2 tbsp of cocoa powder to give these pancakes a chocolatey spin.
- Protein Powder – Adding protein powder to your pancakes is a great way to make them a complete meal. Adding protein powder will satisfy your hunger for even longer. If you do choose to add protein powder, you may need to add more liquid as protein powder will absorb a lot of liquid.
- Peanut Butter – I don’t know about you, but I find myself adding peanut butter to every recipe I can. For the ultimate topping, you can melt peanut butter and drizzle it over your pancakes.
- Chocolate Chips – We all used to love chocolate chip pancakes as a kid, and there’s no reason why you can’t still make them.
Storing Almond Flour Pancakes
- These pancakes will keep in the fridge for up to 5 days.
- This makes these pancakes the perfect recipe for meal prepping. If you prep a batch of these pancakes on Sunday night, you can have them for breakfast Monday – Friday!
- If frozen, they will keep in the freezer for up to 6 months.
More Recipes You Might Enjoy
Macros in this recipe
- Carbs – This recipe does contain a small number of carbs. The banana and the gluten-free flour are going to be the main source of carbs for this recipe. Both sources of carbs include important vitamins and nutrients for your body.
- Protein – Unless you add protein powder, this recipe does not contain a large amount of protein. Adding protein powder is a simple fix to that problem and also allows you to experiment with new flavors.
- Fats – Almond flour is a great source of healthy fats. Fats help keep you full and satisfied so you can feel your best.
- 1 cup almond flour
- ½ cup gluten-free flour or all-purpose plain flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 overripe banana, mashed
- ½ -¾ cup of almond milk
- 1 tbsp flaxseed + 3 tbsp warm water
- Optional: ½ tsp ground cinnamon, fruits to garnish
- In a medium bowl mix vanilla extract, almond milk, and flaxseed + 3 tbsp of water. Stir well to combine.
- Add mashed banana and stir again until a smooth batter.
- Add almond flour and gluten-free flour with the ground cinnamon and salt. Mix until combined. The batter should be thicker.
- Using a non-stick skillet with a slim layer of oil, pour 2 tbsp of the batter for each pancake. Cook in low heat for about 2 to 3 minutes for each side.
- Serve immediately. Garnish with maple syrup, fruits, or nuts.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 181mgCarbohydrates: 38gFiber: 5gSugar: 7gProtein: 8g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.