EASY ALMOND FLOUR PANCAKES | fluffy, Keto breakfast


Easy, almond flour pancakes are a super fluffy, keto-friendly breakfast idea that is grain and gluten-free. Made with a combination of almond flour, baking powder, and tapioca starch this is a naturally sweet, high-protein, low-carb pancake recipe your whole family will love.

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Super Fine Almond Flour:
Tapioca Flour:
12-inch Non-Stick Pan:
Sugar-Free Maple Syrup:
My Kitchen Knife:
Glass Mixing Bowls:


0:00 Intro
0:40 Combining the wet ingredients
1:23 Combining the dry ingredients
1:42 Which Almond Flour should I use
2:46 Combine wet and dry ingredients
3:01 Cooking the pancakes
3:52 Flipping the pancakes
4:32 Serve ’em up and enjoy!

1 cup superfine almond flour
2 tablespoons tapioca starch
1 teaspoon baking powder
Pinch of kosher salt
1/3 cup unsweetened almond milk
1 egg
1 tablespoon sugar-free maple syrup
1 teaspoon vanilla extract

In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a fork.

In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.

Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Making pancake batter in a large bowl.

Heat a medium non-stick skillet over medium heat and coat it with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake.

Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!

Serving: 3-4 pancakes | Calories: 400kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 101mg | Potassium: 237mg | Fiber: 6g | Sugar: 5g | Vitamin A: 119IU | Calcium: 268mg | Iron: 3mg

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#almondflourpancakes #ketoalmondflourpancakes #ketobreakfastideas





  1. I agree it is the best flour I have made brownies with almond flour the taste is great the nutrients it gives your body can actually feel the difference right away, some may how, make or buy any kind of cake,cookies, pancakes, then make the comparison your body will make the comparison for you even your eyes,avoid the sugar when mixing find a nother way to give it sweetness , the lady knows what she’s talking about. Thanks

  2. I tried these this morning and I liked them fairly well. I think it's a pancake that needs to be tried several times to get use to the fact that it's not made from flour, sugar and butter. I'm going to keep at it, but my first impressions are I will make them again. Thanks for the recipe.😀

  3. Great recipe but the use of bi carb in this make the recipe not healthy and bad for the gut. So if you are going health them substitute the bi carb with dry granulated yeast. Mix yeast in water to blend then add to dry ingedient before adding other liquids. Also using raw granulated sugar does not affect sugar levels like white processed sugars do as raw sugar has the husk which allows the sugar to digest and not cause the same problem as white processed sugar which causes a toxic reaction and drop the sugar level in the body a short time after eating it.

  4. I don’t understand people who are so health conscious.They use non stick cookware,(ALL TEFLON),you are eating poison,I worked in a manufacturing plant using all the different TEFLONS. IF WE EVEN TOUCHED IT ,IT WAS MANDATORY TO WAS YOUR HANDS WITH HOT SOAPY WATER.