Low Carb Pancakes

These low carb pancakes are made with almond flour and have a soft, fluffy texture without white flour or sugary syrup. The batter comes together quickly in a blender, rests for a few minutes, and cooks on a griddle just like a traditional pancake.

Sunday was always pancake day when I was growing up. Those pancakes were light and fluffy, with plenty of sugary syrup poured over the top. I still love the combination of pancakes and bacon, so I wanted a version that fit the way I eat now.

These aren’t quite as fluffy as white flour pancakes, but they are the fluffiest low carb pancakes I have made since changing the way I eat. They even look like traditional pancakes, which makes a plate of them feel like a familiar Sunday breakfast again.

Why These Low Carb Pancakes Work

Almond flour gives the pancakes their structure, while four eggs help hold the batter together. A scant amount of baking soda adds lift, and vanilla and Gentle Sweet give them a lightly sweet flavor.

The batter also includes oil and water, so it blends easily. I used virgin coconut oil, but the recipe allows you to use the oil you prefer. Gentle Sweet is my sweetener of choice here, though you can use the sweetener you already have. Keep in mind that changing the sweetener may affect the final sweetness.

Tips for Fluffy Almond Flour Pancakes

A few small details make a difference with this batter:

• Blend until combined. A blender makes this especially easy, but an electric mixer also works.
• Let the batter rest for a few minutes. This gives the almond flour time to absorb some of the liquid before cooking.
• Use a 350-degree griddle. Wait until bubbles form before flipping each pancake.
• Measure the batter consistently. A 1/4-cup measuring cup makes evenly sized pancakes. The full batch makes 12.

Almond flour pancakes can be more delicate than pancakes made with white flour, so let the first side cook until those bubbles appear before trying to turn them.

Low Carb Pancake Toppings

Serve these with your favorite low carb toppings. One simple option is to cook blueberries with a little water and sweetener until they soften. Spoon the warm berries over the pancakes in place of traditional sugary syrup.

And, of course, bacon still belongs beside a stack of pancakes.

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5 from 1 vote

Low Carb Pancakes

Ingredients

• 1 1/2 Cups Almond Flour
• 3 Pinches of Salt
• Scant 3/4 Teaspoon of baking soda
• 1/2 Teaspoon of Vanilla Extract
• 1/4 Cup of Oil- I used virgin coconut oil
• 1/4 Cup of Water
• 4 Eggs
• 1 Tablespoon of Gentle Sweet

Instructions

• 1.Put everything in a blender and blend until combined. (You can use an electric mixer if you don’t have a blender).
  
• Allow to rest for a few minutes while you clean up the kitchen.
  
• Bake on a griddle until there a bubbles forming and flip. I cooked mine on the griddle set at 350 degrees.
• Remove when the other side is cooked.
• Serve with your favorite low carb toppings. I cooked some blueberries with a little water and add some sweetener.
  
• This made 12 pancakes. I scooped the batter with a 1/4 cup measuring cup.