Ever since our keto diet journey began, I’ve been searching for a keto pancake recipe that I LOVE. Fluffy, not too dense, not too egg-y, good flavor– all of those pancake “must-haves.” I’m thrilled to say these almond flour pancakes are IT. Topped with a sugar-free blueberry sauce (with a bit of blackberry and cardamom), you can keep your brunch game going strong, even on a keto diet. 😉
how to make keto almond flour pancakes
This keto pancakes recipe is simple enough for those busy, weekday mornings or lazy Saturdays. My three-year-old daughter Posey loves to make the batter with me and it’s an easy, 6-ingredient recipe that little helpers can follow. The only downsides are a bit of a mess and maybe a few egg shells in the batter, (Posey likes to squeeze the eggs open as evidenced by the below photo), but other than that, it’s an enjoyable time.
Oh, by the way, my kids love these almond flour pancakes and they’re a healthy little “breakfast-for-dinner” option, too!
Here’s how to make them. It only takes about five minutes to stir everything together (longer with toddlers in the kitchen) 😉
- In a large mixing bowl, combine all the dry ingredients.
- Stir in the eggs, coconut milk and squeeze of lemon juice. (The lemon and coconut milk combination gives these a little bit of tartness that resembles buttermilk).
- Heat a skillet over low-medium heat for two minutes and add some coconut oil so the pancakes don’t stick. Pour 1/4 cup of batter into the pan to form each pancake.
- Cook the pancakes until small bubbles form around the edges and top (about 2-3 minutes) then flip it and cook the other side for the same amount of time.
- Repeat until there’s no more batter left!
to get the perfect almond flour pancakes…
- Make sure you give the pancakes enough of a cook time on that first side. Almond flour pancakes need to cook longer than traditional pancakes, and if you flip them too soon, the pancakes might break. Because of this, you’ll want to make sure the stovetop is set to low-medium heat. Medium might be too high.
- Use full-fat, canned coconut milk. It’s the perfect substitute for heavy cream, and it gives the pancakes a richness that you won’t get if you substitute a thinner almond milk or even coconut milk from a carton.
our favorite keto pancake topping: blueberry sauce
This blueberry sauce comes together fast and is easy to make as you’re cooking the pancakes. It’s a mix of blueberries, blackberries, lemon juice, cardamom, and a sweetener of choice (I like stevia or monk fruit).
Cook the berries down with the rest of the ingredients. Then pour the mixture into a small blender (or food processor) and blend until it’s smooth. If your mixture is too thin or water-y, you can add more berries to change the consistency (xanthan gum is also a great thickener and all you’ll need is a pinch of it). Fresh and frozen berries both work, but if you use frozen ones, they’ll need a longer cook time to break down.
I love this berry sauce because it’s a mix of keto-friendly blackberries and blueberries, plus the cardamom gives it a slight citrus-y, herbal flavor.
I know you’ll love these keto almond flour pancakes! They’re fluffy and filling and they won’t disappoint. In fact, they’re sure to make your weekend a little sunnier. Enjoy!
you might also love…
- the easiest ever sugar-free jam, packed with berries and chia!
- these tasty lemon blueberry scones, one of my all-time favorite keto scones!
- crockpot keto carnitas and low-carb tortillas for the perfect keto dinner (also great for keto meal prep!)
keto almond flour pancakes
- 2 cups superfine almond flour
- 1 teaspoon baking soda
- 1 tablespoon monk fruit sweetener like Lakanto (divided)
- 3 eggs (pasture-raised when possible)
- 3/4 cup canned, full-fat coconut milk
- 1 teaspoon lemon juice (or juice from half a medium lemon)
- 1 tablespoon coconut oil (for cooking)
- 3/4 cup blueberries (fresh or frozen)
- 1/2 cup blackberries (fresh or frozen)
- 1 tablespoon lemon juice (or water)
- 1 tablespoon monk fruit sweetener or erythritol (see notes if you're using stevia)
- 1/8 teaspoon ground cardamom (optional)
keto almond flour pancakes
- In a large mixing bowl, combine the almond flour, baking soda, and monk fruit sweetener.
- Add the coconut milk, eggs, and lemon juice. Whisk the batter for about 30 seconds, or until it's combined.
- Heat a large skillet over low-medium heat for 2-3 minutes. Add a bit of coconut oil to help prevent the pancakes from sticking to the pan.
- Ladle out about 1/4 cup batter and pour it onto the pan/skillet. Let it cook for about 2-3 minutes. You'll see small bubbles form on the top of the pancake.
- Use a spatula to carefully flip the pancake and cook the other side. (If the pancake isn't a golden brown color, let it cook a little longer.)*
- Repeat until the batter is gone. You should end up with about 5-7 pancakes.
- In a small saucepan, combine the berries with the lemon juice (or water), and the monk fruit sweetener (or erythritol).
- Cook the berries over medium heat for about 5 minutes. They'll start to break down. Remove from heat and stir in the ground cardamom.
- Allow the berries to cool for a couple minutes. Carefully transfer to a small blender or food processor and blend the mixture until it's smooth.*
- Let it cool until it's time to serve.
Make sure to allow ample time for the pancake to cook on that first side. Since almond flour pancakes are more dense than traditional pancakes, the pancake could break if you flip it too soon.
For the blueberry sauce, if you prefer to use stevia, you'll only need about 1 teaspoon since it's sweeter than monk fruit.
The nutritional data provided is for the pancakes only.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 10gCholesterol: 112mgSodium: 46mgCarbohydrates: 2.5gNet Carbohydrates: 1.2gFiber: 1.3gSugar: 0.4gProtein: 6g