Need a fast, filling breakfast without the carbs? These Quick Almond Flour Pancakes are just the thing. They’re soft, fluffy, and naturally gluten-free—perfect for keto eaters and pancake lovers alike.
I created this recipe on a busy morning when I needed something fast that wouldn’t spike my blood sugar. Inspired by the classic American pancake, this version is healthier but still delivers that satisfying breakfast experience. Whether it’s summer brunch or a cozy winter morning, these pancakes hit the spot every time.
Why You’ll Love This Recipe
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Low in carbs – Just 2.5 net carbs per pancake.
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Quick and easy – Ready in under 15 minutes.
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Great for families – Even picky eaters enjoy them.
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Keto and gluten-free – Fits several dietary needs.
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Customizable – Add your favorite mix-ins or toppings.
Ingredients
Here’s what you’ll need:
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1½ cups almond flour
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3 large eggs
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¼ cup unsweetened almond milk (or heavy cream)
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2 tbsp melted butter or coconut oil
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1 tsp vanilla extract
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1 tbsp erythritol (or preferred sweetener)
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½ tsp baking powder
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Pinch of salt
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Butter or oil for cooking
Optional Toppings:
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Sugar-free syrup
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Berries
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Whipped cream
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Chopped nuts
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Ground cinnamon
Instructions
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 (12 pancakes)
Step 1: Mix the Batter
First, whisk eggs, almond milk, butter, and vanilla in a bowl.
Next, combine almond flour, sweetener, baking powder, and salt in another bowl.
Then, pour dry ingredients into the wet. Stir gently until smooth. Let sit for 2 minutes to thicken.
Step 2: Cook the Pancakes
Heat a non-stick pan over medium. Add a little butter or oil.
Scoop about 2 tablespoons of batter per pancake into the pan.
Spread gently into a circle and cook for 2–3 minutes.
Flip when bubbles form and cook for 1–2 more minutes.
Repeat with the rest of the batter.
Step 3: Serve
Stack pancakes on a plate.
Top with butter, sugar-free syrup, or berries.
Serve warm and enjoy!
Nutrition (Per Pancake)
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Calories: 105
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Fat: 9g
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Protein: 4g
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Carbs: 3g
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Fiber: 0.5g
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Net Carbs: 2.5g
Tips for Perfect Pancakes
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Use medium heat to avoid burning.
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Don’t overmix the batter; a few lumps are fine.
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Let the batter rest briefly to improve texture.
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Re-oil the pan between batches to prevent sticking.
Easy Add-Ins and Variations
To switch things up:
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Add sugar-free chocolate chips or chopped nuts.
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Stir in a dash of cinnamon or nutmeg.
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Mix in a spoonful of pumpkin puree for fall flavor.
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Skip the sweetener and go savory with cheese and herbs.
Make-Ahead & Storage
These pancakes store well:
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Keep leftovers in the fridge for up to 4 days.
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Freeze with parchment between layers.
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Reheat in a toaster or oven—just like fresh!
Serving Ideas
Complete your meal with:
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Scrambled eggs or sausage
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Keto avocado smoothie
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Chai tea or cold brew
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A few fresh berries
Frequently Asked Questions
Can I swap almond flour with coconut flour?
Not directly. Coconut flour absorbs more liquid and requires recipe adjustments.
Are these pancakes dairy-free?
Yes, if you use coconut oil and almond milk instead of dairy.
Do they taste like regular pancakes?
They’re slightly nuttier but still soft and fluffy—very close to the classic!
More Keto Breakfast Ideas
Print
Quick Almond Flour Pancakes (Keto & Gluten-Free)
- Total Time: 15 minutes
- Yield: 6 servings (makes about 12 small pancakes) 1x
- Diet: Kosher
Description
Need a fast, filling breakfast without the carbs? These Quick Almond Flour Pancakes are just the thing. They’re soft, fluffy, and naturally gluten-free—perfect for keto eaters and pancake lovers alike.
I created this recipe on a busy morning when I needed something fast that wouldn’t spike my blood sugar. Inspired by the classic American pancake, this version is healthier but still delivers that satisfying breakfast experience. Whether it’s summer brunch or a cozy winter morning, these pancakes hit the spot every time.
Ingredients
Here’s what you’ll need:
-
1½ cups almond flour
-
3 large eggs
-
¼ cup unsweetened almond milk (or heavy cream)
-
2 tbsp melted butter or coconut oil
-
1 tsp vanilla extract
-
1 tbsp erythritol (or preferred sweetener)
-
½ tsp baking powder
-
Pinch of salt
-
Butter or oil for cooking
Optional Toppings:
-
Sugar-free syrup
-
Berries
-
Whipped cream
-
Chopped nuts
-
Ground cinnamon
Instructions
First, whisk eggs, almond milk, butter, and vanilla in a bowl.
Next, combine almond flour, sweetener, baking powder, and salt in another bowl.
Then, pour dry ingredients into the wet. Stir gently until smooth. Let sit for 2 minutes to thicken.
Heat a non-stick pan over medium. Add a little butter or oil.
Scoop about 2 tablespoons of batter per pancake into the pan.
Spread gently into a circle and cook for 2–3 minutes.
Flip when bubbles form and cook for 1–2 more minutes.
Repeat with the rest of the batter.
Stack pancakes on a plate.
Top with butter, sugar-free syrup, or berries.
Serve warm and enjoy!
Notes
These almond flour pancakes are soft, fluffy, and naturally low in carbs. They’re ideal for quick weekday breakfasts or relaxing weekend brunches. Easily customizable with add-ins like berries, spices, or sugar-free chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 105 kcal
- Sugar: 1g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
Keywords: quick almond flour pancakes, keto pancakes, low carb breakfast