Low Carb Almond Flour Pancakes

Ingredients

• 96 g (1 cup)almond flour
• 28 g (1/4 cup)coconut flour
• 50 g (1/4 cup)erythritol
• 3/4 teaspoonbaking powder
• 1/2 teaspoonsalt
• 3 tablespoonswhey protein powder (the publisher recommends Isopure zero carb)
• 198 g (7 ounces; 1/2 can)full-fat coconut milk
• 30 ml (2 tablespoons)olive oil (or coconut oil or ghee)
• 2 largeeggs
• 1 largeegg white
• 1/2 teaspoonvanilla extract
• 1/4 teaspoonstevia glycerite

Instructions

1. 1

   Mix dry ingredients

   Measure the dry ingredients into a medium bowl and combine them thoroughly with a hand mixer or whisk.

2. 2

   Blend wet ingredients

   Put all the wet ingredients in a smaller bowl and blend them with a hand mixer.

3. 3

   Combine the batter

   Pour the wet mixture into the dry ingredients and beat thoroughly with a hand mixer until no dry ingredients remain unincorporated.

4. 4

   Cook the pancakes

   Heat a skillet or griddle over medium heat. Coat the surface with baking spray or oil. Use a 1/4-cup measure or small ladle to add batter, then spread each portion into a circle about 3–4 inches across. Cook until a skin forms around the outside edge, then flip and cook the other side.

5. 5

   Portion the batch

   The method states that the recipe makes 10 pancakes, with 2 pancakes per serving.

What are almond flour pancakes?

Almond flour pancakes are an American-style alternative to pancakes made with wheat flour, using ground almonds as their main flour. This version also uses coconut flour and whey protein powder, giving the batter more structure and making the pancakes substantial.

The combination of erythritol, vanilla and a small amount of stevia gives them a gentle sweetness. They suit breakfast or dinner and can also be made ahead for the freezer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 15g protein, 8g carbs, 25g fat.

The recipe's listed nutrition is 302 kcal per serving, with 15 g protein, 8 g carbohydrate and 25 g fat. Almond flour, coconut milk and oil contribute much of the fat, while the flours and sweeteners contribute carbohydrates and the eggs and whey provide protein. Add fresh fruit or a savoury side to make the plate more varied.

The flour combination

Almond flour: it forms the base of the batter and contributes richness. Mix it evenly with the other dry ingredients before adding liquid.

Coconut flour: it is paired with almond flour rather than used alone. Combine it thoroughly so it does not remain in dry pockets.

Whey protein: this adds another dry component, so blend it well into the flour mixture for an even batter.

Getting an even batter

Dry mix: whisk or use a hand mixer to distribute the baking powder, salt and sweeteners through the flours and protein powder.

Wet mix: blend the coconut milk, oil, eggs, egg white, vanilla and stevia together separately before combining them with the dry ingredients.

Final mix: beat until the dry ingredients are incorporated. This helps each pancake cook consistently.

Shaping and flipping

Portions: use a 1/4-cup measure or a small ladle, then spread the batter into a 3–4-inch circle as directed. Keeping the pancakes this size makes them easier to turn.

Flip cue: wait until a skin has formed around the outside edge before turning. If the edge still looks wet, give the pancake more time on the first side.

Managing the heat

Medium heat: warm the skillet or griddle over medium before adding the batter. A lightly oiled or sprayed surface helps the pancakes release.

Steady cooking: cook each pancake until the edge cue appears, then flip to finish. Avoid rushing the first side, which can make turning difficult.

Serving the pancakes

Toppings: serve them plain or with a little butter, yoghurt, berries or a sugar-free syrup, if desired. Keep in mind that toppings change the nutrition of the plate.

On the side: eggs or fresh fruit can round out breakfast, while a savoury accompaniment can make the pancakes work as a light dinner.

Recipe notes & tips

• Measure the flours carefully so the batter proportions stay consistent.
• Blend the wet ingredients separately before adding them to the dry mixture.
• Use a light coating of spray or oil to help the pancakes release from the pan.
• Spread each portion into a 3–4-inch circle for easier flipping.
• Wait for a skin to form around the edge before turning each pancake.

Variations

• Change the cooking fat: use coconut oil or ghee instead of olive oil, as suggested in the ingredients.
• Add berries: serve the cooked pancakes with fresh berries for a fruity topping.
• Add cinnamon: mix a little cinnamon into the dry ingredients for a warm spice note.
• Serve savoury: pair the pancakes with eggs for a more savoury meal.
• Make them ahead: freeze cooled pancakes for a convenient breakfast later.

Common mistakes to avoid

• Uneven dry mix: blend the ingredients thoroughly before adding the wet mixture.
• Dry pockets: beat the combined batter until all the dry ingredients are incorporated.
• Pan not prepared: coat the skillet or griddle lightly with baking spray or oil before cooking.
• Flipping too soon: wait until a skin forms around the outside edge before turning.
• Oversized pancakes: keep portions to a 1/4-cup measure and spread them to 3–4 inches across.

How to store

Cool the pancakes, then store them in a covered container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in a skillet over low heat or in the microwave until warmed through.

Frequently asked questions