There’s nothing better than sitting around the breakfast table with the family amidst some delicious, freshly made pancakes. But, eat them too often and you run the risk of overindulging and putting on a few pounds. That’s not the worst thing in the world, but it can have negative effects on your health and no one wants that, That’s why I stick to healthier versions of my favorites, like these almond flour pancakes. They taste great, and if you skip the maple syrup and instead dollop some fresh cream or even butter on top, they skyrocket to the top of my go-to breakfast foods. My kids absolutely love them too.
Pancakes are a fun way to get the kids up and about early on the weekends so that you can spend the rest of the day doing fun family activities like go to the beach or the park. And because there are only seven ingredients in them, your prep time is relatively quick. To make these fluffy almond pancakes, you’ll need some almond flour, stevia, eggs, almond milk, coconut oil, and vanilla extract. That’s it! For many people, these ingredients are already sitting in the pantry ready to go. What about you?
Begin by sifting almond flour, baking powder, and salt into a bowl and setting that aside for later. Then, in a different bowl, crack two eggs and add sweetener then whisk until they’re all combined. Add in the almond milk, vanilla extract and melted coconut oil and continue whisking. Once that’s well-incorporated, add in your almond flour mixture. Basically, mix all your dry ingredients first, then all your wet ingredients, then combine. Just think of it that way so you don’t get confused!
Sugar is a no-go for those looking to stay in ketosis, but at least there are low carb ingredient alternatives like stevia. Stevia is the best alternative to sugar. Stevia is a zero-calorie natural sweet tasting plant. Many people with diabetes choose to use stevia in their foods because it doesn’t raise blood sugar levels like regular refined sugar. Vanilla extract has heaps of health benefits too. It’s been known to help reduce inflammation in the body and is a potent antioxidant.
Cook Your Pancakes the Right Way
Okay so in my experience, to cook the perfect pancakes, you’ll need a pancake skillet over a stove top. This is one of the best ways to make consistent pancakes because of the even heat distribution. But if you don’t have a pancake skillet, don’t fret. You can use a cast iron skillet or even just a good old non-stick pan. Whatever you decide to choose, make sure to use only medium heat and to lightly grease the surface so you pancakes don’t stick. Greasing the pan will also help brown your pancakes on top for a nice, even coloring.
Use ¼ cup measuring cups to scoop your batter so that you end up with even pancakes. This helps keep them uniform, an important factor to consider if you want to stack them for a nice photo!
And now for the toppings. Try some whipped cream and some berries on top with just a tiny drizzle of maple syrup or raw honey. Maple syrup and raw honey do contain carbs and overdoing it will turn this low-carb recipe into a high-carb recipe real quick, so exercise caution please!
More Low Carb Snack Recipes:
Magical Low Carb Coconut Flour Pancakes
Homemade Low Carb Tortilla Chips
The Best Low Carb Protein Bars Ever
Low Carb Buffalo Chicken Dip Friends and Family Will Love Too
Low Carb Chocolate Ice Cream for a Healthy High Protein Snack
The Best Low Carb Almond Flour Pancakes (Try these!)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
2 cups almond flour
1 tsp baking powder
2 tbsp granulated Stevia or other low carb granulated sweetener
2 large eggs
1/3 cup unsweetened almond milk
2 tbsp melted coconut oil
1 tsp vanilla extract
pinch of salt
- In a bowl sift together the almond flour, baking powder and salt. Set aside.
- In another bowl place the eggs and sweetener and whisk to combine.
- Add the almond milk, vanilla extract and melted coconut oil and whisk to combine.
- Add the almond flour mixture and whisk until smooth.
- Lightly grease a non stick skillet with butter.
- Heat the skillet over medium low heat until hot.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Serve warm.