Keto Almond Flour Pancakes
Tired of soggy, boring breakfasts? Keto almond flour pancakes fix that with fluffy, low-carb magic. This vegan recipe skips grains but not flavor. Almond flour adds nutty richness, while coconut milk keeps things creamy and dairy-free. No guilt here—just pure, protein-packed yum. Whip up these golden discs and impress your brunch squad (or just yourself, no judgment). Easy to prepare, quick to cook, and perfect for carb-conscious queens who refuse to compromise taste. Plus, they pair beautifully with sugar-free syrup or fresh berries, making mornings slightly less “ugh” and way more delicious.
Keto Almond Flour Pancakes
Keto almond flour pancakes deliver fluffy, vegan, low-carb breakfast goodness without compromising taste or texture.
Ingredients
- 1 cup almond flour finely ground, please
- 1/4 cup unsweetened coconut milk for creamy batter
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water vegan egg substitute
- 1 teaspoon baking powder puff it up
- 1 tablespoon maple syrup or keto-friendly sweetener
- 1/2 teaspoon vanilla extract fancy touch
- Pinch of salt balance is everything
- Coconut oil or vegan butter for cooking
Instructions
- Combine 1 tablespoon ground flaxseed and 3 tablespoons water; let sit for 5 minutes until gelled.
- In a bowl, whisk 1 cup almond flour, 1 teaspoon baking powder, and a pinch of salt.
- Add the flax “egg,” 1/4 cup coconut milk, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract.
- Stir until smooth batter forms—no lumps, no drama.
- Heat a non-stick skillet over medium heat, grease lightly with coconut oil.
- Pour 1/4 cup batter per pancake onto skillet.
- Cook 2–3 minutes until bubbles appear and edges firm up.
- Flip carefully, cook another 2 minutes until golden and cooked through.
- Repeat with remaining batter.
- Serve warm with your favorite vegan toppings.
Notes
Nutritional values per serving:
Vitamins and minerals (approximate % daily value per serving):
Additional notes/tips to enhance flavor:
Add cinnamon or nutmeg to the batter for warmth. Top with fresh berries, nuts, or sugar-free syrup. For fluffier pancakes, separate the flax egg and whisk the “white” before folding in. Remember, brunch is your moment—own it.
- Calories: 280
- Total Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
Vitamins and minerals (approximate % daily value per serving):
- Calcium: 12%
- Iron: 10%
- Magnesium: 15%
- Vitamin E: 20%
- Potassium: 6%
Additional notes/tips to enhance flavor:
Add cinnamon or nutmeg to the batter for warmth. Top with fresh berries, nuts, or sugar-free syrup. For fluffier pancakes, separate the flax egg and whisk the “white” before folding in. Remember, brunch is your moment—own it.
