Pancakes are one of the most common foods to include in a special breakfast or brunch: even better if they are fluffy, easy to make and keto-friendly, right? These keto almond flour pancakes require only a few ingredients and they don’t include any sweetener, so you can serve them with either sweet or savoury toppings.
These keto pancakes are naturally gluten-free and the list of ingredients couldn’t be more simple. Almond flour gives a delicious nutty taste to the pancakes without creating too strong a flavour: they truly are a perfect base for a delicious meal; all you have to do is getting creative with the toppings. If you prefer your keto pancakes with a sweeter note, add a small amount of erythritol in the batter.
Speaking of serving suggestions, these are delicious paired with a coffee, a smoothie or a green juice. For the toppings, there are so many tasty alternatives you can try, but here there is a list of keto-friendly ideas:
- yogurt and fresh berries
- cream cheese and chopped hazelnuts
- bacon and a drizzle of sugar-free syrup
- crispy mushrooms and cheese
Usually, one of the main issues with grain-free pancakes is the consistency: while getting nice round and fluffy pancakes can be difficult when there isn’t a wheat-based flour or something similar, it’s absolutely possible.
This recipe makes keto pancakes with a good balance between fats and protein, and they are delicious even the day after! In terms of texture, it’s important to keep in mind that using almond flour (even a homemade version) is a better choice compared to ground almonds or almond meal because it’s more finely ground.
A few top tips you may need for this preparation:
- You can adapt the size of the pancakes to your preferences but it’s better to avoid making them too thin, as they tend to burn quickly. You can get an idea of how long it takes to cook them and which size works better, while you cook the first pancake.
- From a general point of view, depending on the texture of your almond flour, size of the egg, etc. you may need to adjust the amount of wet or dry ingredients to get the batter right. Again, the first pancake will give you a better clue of what you are doing.
- As mentioned above, these pancakes are pretty basic so you can add some extra ingredients like cinnamon, ginger or vanilla extract. Another great option is unsweetened cocoa powder: you can easily use it to make chocolate pancakes, just add some keto-friendly sweetener into the batter and adjust the amount of milk.
- You can absolutely swap yogurt for cream cheese, just ensure they are both unsweetened and without any other flavour.
- 150 g almond flour
- 2 large eggs
- 50 g plain unsweetened yogurt
- 60 ml milk
- 1 tbsp extra virgin olive oil
- 2 g xanthan gum
- a pinch of salt
- Combine all the dry ingredients in a bowl, then start adding the liquid ones: keep the milk as the last ingredient, so you'll easily understand if you need more or less of it. Mix well using a whisk. The batter will be smooth and not too runny; it should also come together pretty easily. If needed, adjust the amount of dry or liquid ingredients.
- Cook the pancakes on a preheated non-stick pan over medium heat. Use 2-3 tablespoons of batter for each pancake, according to your preferences. When you start to notice some bubbles on the surface of your pancake, carefully flip it using a spatula; cook until golden brown.
Instead of store-bought almond flour, you can opt for a homemade version: simply use a food processor and whole almonds to create a fine flour.
Nutrition InformationServing Size 2 pancakes
Amount Per Serving Calories 301Total Fat 25.4gCarbohydrates 10gNet Carbohydrates 4.9gFiber 5.1gProtein 12g