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Fluffy Sugar-Free Almond Flour Pancakes

fluffy sugar-free almond flour pancakes - featured image

Delicious, fluffy, and sugar-free almond flour pancakes perfect for a low-carb breakfast. These pancakes are light, healthy, and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour, finely ground
  • 1 teaspoon baking powder
  • 2 tablespoons erythritol (or preferred granulated sugar-free sweetener)
  • 3 large eggs, separated
  • ½ cup (120ml) unsweetened almond milk (or any dairy-free milk)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons melted butter or coconut oil, plus more for cooking
  • Optional: ½ teaspoon cinnamon
  • Optional: chopped nuts or sugar-free chocolate chips for mix-ins or toppings

Instructions

  1. Separate the eggs, placing yolks and whites in two clean bowls.
  2. Whip the egg whites with an electric mixer or hand whisk until soft peaks form.
  3. In the bowl with almond flour, add baking powder, erythritol, salt, and cinnamon if using. Stir gently to combine and break up lumps.
  4. Add egg yolks, almond milk, vanilla extract, and melted butter or coconut oil to the dry ingredients. Stir gently until smooth but do not overmix.
  5. Carefully fold the whipped egg whites into the batter using a spatula until no white streaks remain.
  6. Preheat a non-stick skillet or griddle over medium heat and brush with butter or oil.
  7. Pour about ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 3-4 minutes.
  8. Flip carefully and cook the other side for 2-3 minutes until golden brown.
  9. Transfer pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batter.

Notes

If batter is too thick, add a splash more almond milk. If too runny, add a tablespoon more almond flour. Wait for bubbles and edges to set before flipping to avoid breaking pancakes. Whip egg whites to soft peaks for best fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Nutrition

Keywords: almond flour pancakes, sugar-free pancakes, low-carb breakfast, keto pancakes, gluten-free pancakes, fluffy pancakes, sugar-free, low-carb, keto, paleo