Low-Carb Pancake Recipe

Ingredients

• 1 cup almond flour
• 2 large eggs
• ¼ cup unsweetened milk or almond milk
• 1 tablespoon melted butter
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1–2 teaspoons sweetener of your choice
• Pinch of salt
• Butter or oil for cooking

Instructions

1. Mix the Dry Ingredients

Add the almond flour, baking powder, salt, and sweetener to a bowl. Whisk everything together so the baking powder is evenly distributed.

2. Add the Wet Ingredients

Add the eggs, milk, melted butter, and vanilla extract. Whisk gently until you have a smooth batter.

Let the batter sit for 3–5 minutes. Almond flour absorbs some liquid as it rests, so the batter may become slightly thicker.

3. Heat the Pan

Place a nonstick skillet over medium-low heat and lightly grease it with butter or oil.

Avoid very high heat because almond flour can brown quickly.

4. Cook the Pancakes

Pour about 2–3 tablespoons of batter into the pan for each pancake.

Cook for approximately 2–3 minutes, or until bubbles begin appearing on the surface and the edges look set.

Carefully flip and cook the other side for another 1–2 minutes, until golden and cooked through.

Repeat with the remaining batter.

5. Serve

Stack the pancakes and serve warm.

Try topping them with:

• Fresh berries
• Greek yogurt
• A little nut butter
• Chopped nuts
• Sugar-free syrup
• Cinnamon
• A small amount of butter

⭐ Tips for Fluffy Low-Carb Pancakes

Don’t make the pancakes too large. Smaller pancakes are easier to flip because almond-flour batter is more delicate than traditional pancake batter.

Keep the heat moderate. Medium-low heat allows the center to cook before the outside becomes too dark.

Don’t overmix. Stir just until the ingredients are combined.

Let the batter rest. A few minutes gives the almond flour time to absorb the liquid and improves the texture.

Flip only once. Wait until the edges are set and bubbles appear before flipping.

Quick Measurements

Ingredient	Amount
Almond flour	1 cup
Eggs	2
Unsweetened milk	¼ cup
Butter	1 tbsp
Baking powder	1 tsp
Vanilla	1 tsp
Sweetener	1–2 tsp
Salt	Pinch

Prep: 5 minutes
Cook: 10 minutes
Servings: 2–3
Total: About 15 minutes

These pancakes are best served warm and fresh, with your favorite low-carb toppings.