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Fluffy Almond Flour Keto Pancakes

Nutty, fluffy, and sturdy enough to actually flip.

🍽️ Prep: 5 mins 👩‍🍳 Cook: 10 mins ⏱️ Total: 15 mins 🥞 Yields: 4 servings (8 pancakes)

Pancake Batter

• 2 cups (200g) almond flour
• 2 tbsp (24g) granulated erythritol or allulose
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 4 large eggs, room temperature
• 1/2 cup (120ml) unsweetened almond milk
• 2 tbsp (28g) unsalted butter, melted, plus more for cooking
• 1/2 tsp pure vanilla extract

For Serving (Optional)

• Sugar-free maple syrup
• Fresh raspberries

1. Dry Mix: Whisk almond flour, erythritol, baking powder & salt in a large bowl until no clumps remain.
2. Wet Mix: In a separate bowl, whisk eggs, almond milk, melted butter & vanilla until smooth.
3. Combine: Pour wet ingredients into dry and whisk until you have a thick, smooth batter. It will be thicker than regular pancake batter — that's normal for almond flour.
4. Heat Pan: Melt a small pat of butter in a non-stick skillet over medium-low heat.
5. Pour & Spread: Scoop about 1/4 cup batter per pancake. Gently spread with the back of the spoon into a 4" circle — almond flour batter won't spread on its own like wheat batter does.
6. Cook First Side: Cook 2-3 minutes, until bubbles form across the surface and the edges look matte, not glossy.
7. Flip: Flip carefully with a thin spatula and cook 2 minutes more, until golden underneath.
8. Repeat: Wipe the pan and add more butter between batches. Repeat with remaining batter.
9. Serve: Stack warm and top with sugar-free syrup and fresh raspberries.

Notes

Storage: Store cooled pancakes airtight in the fridge for up to 3 days, or freeze between layers of parchment for up to 2 months. Reheat in a toaster or skillet — the microwave leaves them soft instead of crisp at the edges.

Nutrition per serving (2 pancakes, no toppings): 290 calories | 24g fat | 7g carbs (4g net) | 11g protein

© X Keto Life | For personal use only.

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