These low carb almond flour pancakes are fluffy but substantial, lightly sweet, and wonderful. The recipe makes enough for a family for breakfast (or dinner) or enough to freeze for a quick breakfast fix!
I will admit that I am not a morning person.
I wasn't always this way, but as I've gotten older, and now that I have kids, my brain does not function optimally first thing in the morning. I find that I often rely on pre-made mixes that I have prepared in advance for minute muffins, or I grab waffles and pancakes - that have already been cooked - out of the freezer and quickly heat them in the microwave or toaster. Of course, our most common breakfast is sausage, eggs and fruit -- but it's nice to have the other options as back-up, at almost a moments notice, on the mornings I just can't get it together.
I'm not sure how I became so lame in the morning. Perhaps I stay up too late at night working on the blog, or it might be the 6-10 hot-flashes I have a night (TMI?), or the constant interruption and questions from two kids who can't seem to keep any thought to themselves (nor speak in an inside voice), or the continual need to diffuse an argument or soothe a child who is prone to temper tantrums, anger and hurt feelings.
I am often so slow to get going in the morning that I have been known to tear a muffin up into little pieces, pour almond milk over it and call it cereal. Yep, I am sometimes that lazy in the morning. I would even call it borderline "morning stupidity". That was one reason I came-up with the Crazy-Easy Banana Pancake recipe for my kids. It's a recipe so easy that even this tired Mama has no trouble putting it together in the morning!
I've been making this recipe for low carb almond flour pancakes in some way shape or form for a few years, now. My Friend Katrina asked for a low carb, high fat (lchf) pancake she could eat in the mornings since she does best on a ketogenic diet and doesn't like the taste of eggs. I told her I would oblige.
Here are Katrina's Low Carb Pancakes... which is basically a make-em and freeze-em recipe. Are they just like I-Hop's? No, but they are substantial and will keep you going until lunch. I added sweetener to the recipe because I have noticed that if my pancakes are on the sweet side, I don't feel the desire to drench them in sugar-free pancake syrup or macerated berries - just butter! But, I do like my pancake syrup! Feel free to adjust the recipe to your personal tastes.
These low carb almond flour pancakes are 4 net carbs for two.
[Disclosure: This recipe contains affiliate links.]
Low Carb Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup erythritol
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons whey protein powder (I like Isopure zero carb)
- 7 ounces full fat coconut milk (½ can)
- 2 tablespoons olive oil coconut oil or ghee
- 2 large eggs
- 1 large egg white
- ½ teaspoon vanilla extract
- ¼ teaspoon stevia glycerite
Instructions
- Measure and add all of the dry ingredients to a medium bowl. Blend together well with a hand mixer or a whisk.
- In a smaller bowl, add all of the wet ingredients and blend together with a hand mixer.
- Pour the wet ingredients into the dry ingredients and mix thoroughly with a hand mixer until all of the dry ingredients are completely incorporated.
- Heat a skillet or griddle over medium heat. Spray the surface with baking spray or use oil to lubricate. Pour pancake batter using a ¼ cup measuring cup or a small ladle into the pan and spread the batter evenly into a circular pancake about 3- 4 inches across. Cook the pancake until a skin forms around the outside edge and then flip to finish cooking.
- Makes 10 pancakes with 2 pancakes per serving.
joyce thames
Hi Kim,
Can plain stevia extract be used instead of the glycerite?
Kim Hardesty
Absolutely, Joyce. I find the liquid stevias bitter so I use the stevia glycerite. Use what you have to taste. Be well. -Kim
Dave
thank you for sharing all this beautiful work!
Have you experimented with Carbquick? Likes and dislikes?
Kim
Hi Dave. I did use Carbquick about 9-10 years ago and liked it at first. However, because it has so much gluten in it, my joints began to ache. I had to discontinue using it. Some people love it. -Kim
Cherri
It’s very tasty but I’m only giving it 4 stars due to how much sweetener it called for, but that is just my opinion. I reduced the erythritol to 1/8 cup because it was sweet enough at only 1/8 and I feel to much erythritol can ruin a good recipe. I put Lakanto Maple flavored syrup on it. Also I made it as a pancake and a waffle. I think the waffle was better but my family seems to prefer them. Thank you for the recipe.
Kim
Thank you for your feedback, Cherri. Yes, they are sweet. I found my kids use less syrup if the pancakes themselves are sweeter and sometimes they will be happy with unsweetened applesauce instead of maple syrup. I will try them as a waffle - what a great idea! -Kim
Anne
Could not flip these for anything! What did I do wrong?? That being said I ate the bits and pieces and they tasted great!
Jane
Every Sunday my lovely fella does the washing and I make him pancakes. This weekend I will be having pancakes too. These are stupidly good. Thank you so much.
Kim
What a nice arrangement, Jane! I love these pancakes. They take a while to cook, but they really taste great. Thanks for sharing, my friend. Enjoy your week. -Kim
Cheryl
I LOVE THESE PANCAKES!!! Yum!
Shuang
I wonder why the recipe calls for so nuch sweetener. What happens if I skip it?
Kim
Shuang, you can skip the low carb sweetener if you would like. I don't think it will ruin the recipe. I added the sweetener because it cuts down on sugar free pancake syrup, many of which contain aspertame which is not a great ingredient for the brain. -Kim
kelly
HI, can I sub out the coconut milk for almond milk or even half and half?
Kim
Sure, Kelly. I developed this recipe when my daughter was dairy free. The coconut milk serves as the fat for the recipe so subbing heavy cream, half and half or even half almond milk and half heavy cream will work. -Kim
Marian Stevenson
These look really yummy,I’m not a morning person either.Is a “serve” equal to one pancake?
Kim
Hi Marian. The recipe makes 10 pancakes with 2 pancakes per serving. They take a long time to cook, but are very tasty. -Kim
Wendy
I'm making these right now for dinner! I made some substitutions because I'M A WILD WOMAN. Yeah. I *had* to eat the first pancake because I broke it. Which makes it poison, of course. Tasty, tasty poison! These are fabulous! If I didn't know it, I would have never guessed that these are low carb! Best pancakes ever!!!
Kim
Lol! Wendy, you made me chuckle. I like them, too. Thanks for the great commend and enjoy your pancakes! -Kim
Elisa
Can I leave out the protein powder when making this ?
Kim
Thank you for your question, Elisa. I haven't made these in a while, but if I found myself suddenly out of protein powder and a strong desire to make this recipe, this is what I would do... Use less coconut milk. Maybe try 1 cup at first, stir, and then check the consistency after 5 minutes. It should be a little thicker than a traditional pancake batter but not like a muffin batter. Let them cook a little longer than a traditional pancake to ensure that they cook in the middle. Have a nice day. -Kim
Jen P.
Yum! These were yummy and I love the handmade plates!
http://jppottery.blogspot.com/
Kim
Jen- Hi! I'm so happy you enjoyed the pancakes. The plates are gorgeous! - definitely my fave right now. I have used them in a lot of shots. I would love a small bowl, cereal sized and perhaps a tiny plate, too. I'll have to go back and take a look! -Kim
Matthew
I tried these and they were really good! Thanks for sharing!
Kim
Thanks! -Kim
Rudd
These were great! Just what I was looking for.
Kim
Glad to hear it! -Kim
sophie
This is frustrating when bloggers do this...scoop or can or package of this or that! We don't all use the same products.
How many ml is your can of coconut milk?
How many grams is one scoop of the protein powder?
Kim
Hi Sophie! I see what you mean. The standard scoop for protein powder (in the US) is approximately 1/3 cup or 43 grams. The standard can for coconut milk (in the US) is about 13.5 ounces or approximately 400mls. I have added these measurements to the recipe. Thanks for your feedback! If you have any more questions, please ask. Have a nice day! -Kim
sophie
Thanks, girl!
I will let you know how these turned out - although you already know they're probs amaze-balls!
Kim
Hi Sophie. Glad you're going to give them a try. Thanks for coming back! -Kim
Thalia @ butter and brioche
What a perfect stack of pancakes! Never have I used almond flour in pancake batter before so I definitely am curious to know how these differ to the usual.
Kim
Thalia, thank you! Almond flour can not give the same "lightness" and melt-in-your-mouth quality that wheat flour does. These pancakes are more substantial than wheat-flour pancakes; but more nourishing, much lower in carbs, and filling enough to fuel my whole morning! Thanks for stopping by. I have had pink grapefruit Madeleines on my brain all day, thanks to you! Mmmm. -Kim
Hannah @ Eating with Alice
These look like the perfect pancakes! Wow! I wish someone would make these for me of a morning - it would give me a reason to get out of bed (maybe I can twist Jess' arm...?)
xx Hannah
http://www.eatingwithalice.com
Kim
Thanks, Hannah!
-Kim