Keto Almond Flour Pancakes Recipe

INGREDIENTS
● 2 large eggs room temperature
● 1 teaspoon coconut oil melted
● 1/4 cup milk of choice I used unsweetened coconut milk
● 1 cup almond flour
● 1/2 teaspoon baking powder
● 1 teaspoon granulated sweetener of choice optional

Introduction

Welcome to a delightful recipe that’s perfect for those following a ketogenic or low-carb lifestyle: Keto Almond Flour Pancakes. These pancakes are a delicious and satisfying option for breakfast or brunch, combining the rich, nutty flavor of almond flour with the light, fluffy texture you crave. Designed specifically for keto dieters, this recipe is low in carbs, high in healthy fats, and incredibly versatile.

Ingredients

  • 2 large eggs: Ensure they are at room temperature for best results. Eggs are a great source of protein and healthy fats, making them ideal for a keto diet.
  • 1 teaspoon coconut oil: Melted. Coconut oil is a keto-friendly fat that enhances the richness of the pancakes while adding a subtle coconut flavor.
  • 1/4 cup milk of choice: For this recipe, unsweetened coconut milk is used to keep it low-carb, but almond milk or heavy cream can also be suitable alternatives.
  • 1 cup almond flour: This is the base of the recipe. Almond flour is low in carbohydrates and high in healthy fats and protein, making it a staple in keto baking.
  • 1/2 teaspoon baking powder: This ingredient helps the pancakes rise and become fluffy. Ensure it’s aluminum-free for a healthier option.
  • 1 teaspoon granulated sweetener of choice (optional): A low-carb sweetener like erythritol, monk fruit, or stevia can be used if desired. This adds a touch of sweetness without impacting your carb count.

Instructions

  1. Preparation of Ingredients: Begin by gathering all your ingredients and measuring them accurately. It’s crucial for achieving the perfect pancake texture and taste. Make sure your eggs are at room temperature to ensure they mix evenly with the other ingredients.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour and baking powder. Whisk these together to evenly distribute the baking powder throughout the flour, which will help your pancakes rise uniformly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs and melted coconut oil until well combined. The melted coconut oil should not be too hot as it may cook the eggs if added directly.
  4. Add Milk: To the egg and coconut oil mixture, add the unsweetened coconut milk. Continue whisking until the mixture is smooth and well-blended.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients (almond flour and baking powder) into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the pancakes dense.
  6. Prepare Cooking Surface: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of coconut oil or butter to prevent sticking. If using a griddle, ensure it’s evenly heated for consistent cooking.
  7. Cook Pancakes: Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Spread it out slightly to form a round shape. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
  8. Flip Pancakes: Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
  9. Repeat Cooking: Continue cooking the remaining batter, adding more oil to the skillet if needed. Keep the cooked pancakes warm in an oven set to low heat while you finish cooking the rest.
  10. Serve: Serve your keto almond flour pancakes warm with your favorite low-carb toppings such as fresh berries, sugar-free syrup, or a dollop of whipped cream.

Nutritional Information

  • Serving Size: 1 pancake
  • Calories: 90
  • Total Fat: 8 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 55 mg
  • Sodium: 70 mg
  • Total Carbohydrates: 4 grams
  • Dietary Fiber: 2 grams
  • Net Carbs: 2 grams
  • Protein: 4 grams

SmartPoints (Weight Watchers)

  • SmartPoints: 3 (per serving)

Additional Tips and Information

  • Storage: These pancakes can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them gently in a toaster or skillet before serving. For longer storage, you can freeze them. Place a piece of parchment paper between each pancake to prevent sticking.
  • Variations: Feel free to add a dash of cinnamon or a few sugar-free chocolate chips to the batter for a different flavor profile. You can also try adding a spoonful of unsweetened cocoa powder for a chocolatey twist.
  • Serving Suggestions: These pancakes pair beautifully with a variety of keto-friendly toppings. Consider topping them with a smear of almond butter, a sprinkle of chia seeds, or a handful of fresh raspberries. For extra indulgence, a drizzle of keto-approved maple syrup can enhance the flavor without compromising your dietary goals.
  • Health Benefits: Almond flour is an excellent source of vitamin E, magnesium, and antioxidants. The use of coconut oil adds healthy medium-chain triglycerides (MCTs) which can be beneficial for metabolism and energy levels. These pancakes are not only delicious but also supportive of your ketogenic lifestyle and overall health.

Enjoy your keto almond flour pancakes as part of a balanced, low-carb diet. They offer a tasty and satisfying way to stay on track with your health goals while enjoying a classic breakfast favorite.