Homemade Pancakes Recipe

Homemade pancakes: That makes these keto Low Carb pancakes which require just 5 simple ingredients come out soft, thick, and fluffy and yet contain only 3 grams of net carbs per serving.

This Homemade Pancakes Recipe is very similar to my coconut flour pancakes, but the one big difference is that I used almond flour. It gives a slightly nutty and sweet taste, as well as lightness of texture while keeping carbs super low.

Why I love this Homemade Pancakes Recipe

• 5 Simple Ingredients Pantry staples you probably already have.
• Naturally gluten-free as they don’t contain grains.
• About as easy to get mixed up as regular pancakes—except for almond flour and a sweetener, it’s the same ingredients. Soft, sweet, and golden brown.
• You can also make them anyway you like! Add on low-carb toppings or just keep it simply with sugar-free syrup and melted butter.

Ingredients needed Homemade Pancakes Recipe

• Almond flour. You want to use blanched almond flour, not almond meal-it makes for pancakes that aren’t so dense.
• Salt. Just a pinch to balance out all the other flavors.
• Eggs. Room temperature.
• Water. I tried using milk, but the water does a better job of giving them a puffed-up quality!
• Coconut oil. Or any other type of oil you prefer to cook the pancakes in.
• Maple syrup: it’s subtle to use a little keto maple syrup, adds a bit of sweetness, and keeps the pancakes quite soft in the middle.

How to make Homemade pancakes Recipe

I have also added below step-by-step photos so that you can easily make this recipe at home. For the complete recipe and quantity of ingredients, see the recipe card toward the bottom of the page.

Step 1 : Mix the Batter. Combine all the ingredients in a large mixing bowl until smooth.

Step 2 – Cook. Grease up your non-stick pan and heat that up on medium. When that’s hot, pour in ¼ cup of batter and cover up with a lid. The pancakes should be ready in 3-4 minutes when you see bubbles forming around the edges. Flip, remove the lid, and cook for another 1-2 minutes with the lid back on. Repeat that process with the rest of the batter.

Recipe tips Homemade pancakes Recipe

Keep the lid on: Lock it all up! This is my secret to achieving light and fluffy pancakes. Closing the pan locks in the air so they rise evenly and double in size.

Make the pancakes small. Almond flour pancakes are slightly flaky, so the smaller they are, the better they will stick together.

Stick with medium-low heat. First, preheat the pan on medium-low heat. You don’t want it too hot, as the outside parts burn when the inside is still raw.

Grease your pan. Although it is a non-stick pan, greasing it will make pancake flipping easier.

Variations

• Make more decadent pancakes. Swirl through some softened cream cheese or Greek yogurt. 
• Enhance the batter. Add one teaspoon of vanilla extract for more flavor. 
• Add mix-ins. Isn’t that what pancakes are for? Try sugar-free chocolate chips, fresh berries, almond butter, or nuts. 

Storing instructions

Store: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.

Freeze: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months.

Reheating: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.