These easy Low-carb Pancakes are great breakfast alternative to the traditional ones. They’re delicious and easy to make and you will quickly whip them up in the blender and cook.
One of my favourite meals of the day is breakfast. I love all the foods we eat in the morning like pancakes, waffles, scramble eggs, gluten-free bread, fruits, smoothie and oatmeal. As you can see I don’t eat low-carb breakfast everyday, but when I do I like to make low-carb pancakes. Why? Well… Pancakes are fun and super easy to make. All you need to do is to put all the ingredients in a blender and blend. Then, cook for few minutes in a non-stick pan. Done!
They’re also super satisfying and taste delicious. On top of that, they require minimal ingredients. Awesome!
How is the texture of almond flour pancakes?
These pancakes are not made with all-propose flour, so the texture is a little different from the regular pancake recipes. They’re made with nut flour, so the flavor and texture are both nutty. They’re also fluffy and moist.
What toppings can you put on Low-carb Almond Flour Pancakes?
You can top your pancakes with lots of different things such as almond butter, peanut butter, fruits, sugar-free syrup, ricotta, cottage cheese and so on.
Tips and Notes:
- You can make this recipe in a blender or food processor. But if you don’t have any of these appliances, you can mix the pancake batter in a mixing bowl.
- If you don’t have almond milk, you can replace it for any other type of milk you prefer (nut milks, rice milk, cow milk).
- If your butter is very thick you can add one extra tablespoon of milk to help with that.
Want to change things up? Try these Gluten Free Peanut Butter Pancakes instead! Or you can try any of these Top 10 Healthy Pancakes.
Low-carb Almond Flour Pancakes
Ingredients
- 2 large eggs
- 2 tablespoons almond milk
- 4 tablespoon peanut butter
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons Natural Sweetener
- Cooking spray
Instructions
- Add all the ingredients in a blender.
- Blend it for about 15 seconds. If necessary, stop few times and scrape the sides of the blender bowl and make sure all the ingredients are well combined.
- Heat a non-stick pan to medium-low heat and spray with cooking spray.
- Using a 1/4 measuring cup, scoop batter and pour into the pan.
- Let cook for around 2 to 3 minutes per side or until the edges are firm.
- Flip and cook another minute or two on the other side.
- Repeat the step 4 -6 again with the rest of the batter.
- Top with your favorite toppings (sugar-free syrup and blueberries are great) and enjoy!
Notes
- Once you see little bubbles forming on the pancake batter in your skillet, you'll know it's time to flip it.
- If you do not have a blender, you can whisk together the pancake batter.
- Feel free to use any type of milk if you do not have almond milk.
- To store: You can store leftover pancakes in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat the pancakes in the microwave or toaster.
- To freeze: Flash freeze the cooled pancakes on a lined sheet pan before transferring them to a freezer-bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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These are absolutely gorgeous! So fluffy and drool-worthy! Definitely the perfect weekend breakfast 😀 xo
Thank you, my friend! They were very good 😉
could we swap the peanut butter with something else?
Yes for sure. You can swap it for almond butter, cashew butter, sesame butter. I think apple sauce may work as well but I’m not very sure because I’ve never made this recipe with it.
Mine taste like peanut cookies lol Peanut butter cookie pancakes.
Sounds delicious 😉
Can I replace the peanut butter for pb2? What will be the conversion? 4 tbsp of peanut butter = how many grams of pb2?
Sorry, I’ve never made this recipe with pb2. Not sure if it would work!
I made these pancakes this morning and they were absolutely delicious… I used oat milk and all natural peanut butter.. I used coconut oil for frying and added fresh blueberries on the top , from our little farm , on the mountain… So delish, I didn’t need a topping..
Wow amazing. Love you added blueberries!
Hey, I just tried making these this morning, but the batter turned out really firm – more like a dough. I ended up having to add in more like a cup and a half of almond milk to get the batter loose enough to resemble pancake batter. Did others experience this or is there maybe a typo for the amount of liquid?