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Low Carb Almond Pancakes

Low CarbKetoGluten FreeDairy FreeSugar Free

These low carb almond pancakes are a wonderful treat for breakfast or brunch! Gluten free, sugar free, and keto-friendly recipe.

Low Carb Almond Pancakes - a keto-friendly and sugar-free breakfast or brunch recipe!

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These almond pancakes were my first attempt at my own low carb pancakes. I've tried making them from a mix before, but I love the nutty – almost earthy – quality to these ones. The recipe makes four standard-sized pancakes or about fourteen mini ones. 

They are perfect for serving at a family breakfast or brunch – everyone  will love them! Check out all my low carb brunch recipes:

Low Carb Brunch Recipes

How to Make Low Carb Almond Pancakes

To make the pancake batter, whisk two eggs together in a bowl.

Low Carb Almond Pancakes - a keto-friendly and sugar-free breakfast or brunch recipe!

Add some almond flour, unsweetened almond milk, low carb sweetener – I use classic Lakanto, vanilla extract and baking powder. Mix well until fully combined.

Low Carb Almond Pancakes - a keto-friendly and sugar-free breakfast or brunch recipe!

Heat a non-stick skillet over a medium-high heat, and spoon quarter-cup of the batter into the skillet. Depending on size you may be able to cook two at a time. This recipe makes four pancakes. Flip them over when ready.

Low Carb Almond Pancakes - a keto-friendly and sugar-free breakfast or brunch recipe!

Serve with berries, whipped cream, low carb maple syrup, butter, or any of your favorite low carb sauces! My Low Carb Strawberry Sauce would be perfect! 

Low Carb Almond Pancakes - a keto-friendly and sugar-free breakfast or brunch recipe!

 

Low Carb Almond Pancakes - perfect for breakfast or brunch! #lowcarb Click To Tweet

Low Carb Almond Pancakes

Low Carb Almond Pancakes

Yield: 14 mini pancakes
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

These low carb almond pancakes are a wonderful treat for breakfast or brunch! Gluten free, sugar free, and keto-friendly recipe.

Ingredients

Instructions

  1. Whisk the eggs together lightly in a bowl.
  2. Add the remaining ingredients and mix until fully combined.
  3. Heat a non-stick skillet over a medium-high heat, and spoon a quarter-cup of the batter into the skillet. Depending on size you may be able to cook two at a time. This recipe makes four pancakes. Flip them over when ready.
  4. Serve warm.

Notes

2.3g net carbs per pancake

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Nutrition Information
Yield 4 Serving Size 1 pancake
Amount Per Serving Calories 163Total Fat 13gSaturated Fat 1.6gCholesterol 93mgSodium 97mgCarbohydrates 5gNet Carbohydrates 2.3gFiber 2.7gSugar 1gProtein 7.7g
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Mainoh

Monday 19th of December 2016

I had tried these as pancakes several times (delicious) but my son wanted waffles today. They turned out really well. They were not crispy but tasted good. I might try adding some coconut oil the next time to see if that crisps them up at all.

Georgina

Monday 19th of December 2016

Thanks for letting me know - and I'd love to hear how the coconut oil turns out!

Gini

Friday 26th of August 2016

I have frozen mine - for the same reason - and they are fine! Especially putting them in the microwave for a few seconds first.

Lacy

Sunday 16th of August 2015

Just discovered your site, and am suoer excited to try many of your recipes :) These were fabulous! Just made them and ate with sliced banana and Simply Fruit raspberry preserves :) Wondered if you have ever refrigerated/frozen uneaten pancakes? I won't eat all 10 at once, and was curious how they'll keep for another morning...

Georgina

Monday 17th of August 2015

Thank you for the feedback, Lacy! I'm afraid what I don't eat in one sitting my husband finishes off, so I haven't tried saving them for another day. I'll have to make them when he isn't around!

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