FreeKeto
Almond Flour Pancakes (Sugar-Free)
Fluffy pancakes made with almond flour and a touch of erythritol, no refined sugar needed for weekend breakfast.
Servings
4 servings
Prep
10 min
Cook
15 min
Almond flour gives these pancakes a slightly denser, nuttier bite than the wheat-flour kind, but they still puff up nicely on the griddle with a little baking powder doing the work.
Using erythritol or monk fruit sweetener instead of sugar keeps this stack fitting within a keto or sugar-free breakfast, without leaving that overly sweet aftertaste some sugar substitutes have. A quarter cup of batter per pancake keeps them an even thickness so they cook through in the two to three minutes per side the recipe calls for. Top with sugar-free syrup or a handful of fresh berries and they hold up just as well as the traditional version.
Ingredients
- 1 1/2 cups almond flour — finely ground
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons erythritol or monk fruit sweetener — granulated
- 1 teaspoon baking powder — aluminum-free
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon — optional
- 1 tablespoon butter or coconut oil — for cooking
Instructions
- 1In a mixing bowl, whisk together eggs, almond milk, vanilla extract, and sweetener until smooth.
- 2Add almond flour, baking powder, and optional cinnamon. Mix until a thick batter forms.
- 3Heat a nonstick skillet or griddle over medium heat. Melt butter or coconut oil.
- 4Scoop 1/4 cup of batter for each pancake. Cook 2–3 minutes per side until golden brown.
- 5Serve warm with sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition
291
Calories
13g
Protein
12g
Carbs
25g
Fat
5g
Fiber