Keto Almond Flour Pancakes

Fluffy, golden, and protein-packed, these almond flour pancakes flip like a dream and keep you full.

Made with simple ingredients and zero dairy, this gluten-free keto pancake recipe is perfect for busy mornings or meal prep days. It’s thick, clean, and completely customizable. Go sweet or savory with one easy base.

These almond flour pancakes are thicker and fluffier than my coconut flour pancakes, with a softer bite that feels like classic pancakes.

Just 5.8g net carbs and 28g protein per serving of 2 gluten free, dairy free, high protein pancakes with this high-protein almond flour pancake recipe.

Why You’ll Love This Recipe

• Super filling with 28g protein per serving
• Low-carb and gluten-free
• Dairy-free, no sweetener, unless you want it
• Flips easily, holds its shape
• Makes a small batch (just 4 high protein low carb pancakes)
• Use it as a base recipe for sweet or savory flavors – add cinnamon, berries, herbs, or cheese!

Ingredients

• Blanched almond flour
• Whey protein powder (vanilla or unflavored)
• Eggs
• Baking powder
• Pinch of salt
• Optional: almond milk (to thin)
• Optional: vanilla extract and sweetener
• Butter, avocado oil, or spray for pan

Instructions

1. Whisk the eggs in a mixing bowl until foamy.
2. Add the dry ingredients: almond flour, whey protein powder, baking powder, and salt. Mix into a thick batter. 
3. Optional flavor: Add a few drops of vanilla extract and sweetener if you want a sweeter base.
4. Rest 2–3 minutes to help the dry ingredients hydrate.  If the batter feels too thick after resting, stir in a splash of almond milk to loosen it slightly.
5. Heat a non-stick skillet over medium-low heat. Grease lightly with coconut oil, butter or avocado oil.
6. Scoop pancake batter (about 1 large cookie scoop per pancake) into the pan.
7. Cook until bubbles form, edges set, and bottoms are golden brown, about 2–3 minutes per side. Flip gently when bubbles form and edges are set. 

Expert Tips

• Thicker batter = fluffier pancakes. Skip the almond milk unless the batter is too stiff to scoop for a fluffy texture.
• Grease your pan between batches for that golden finish.
• Whisk wet ingredients first so the eggs trap air for a lighter result.
• Watch for bubbles on top before you flip, that’s the signal!

Ingredient Swaps

• Swap vanilla whey for unflavored if going savory
• Add cinnamon or pumpkin spice for a seasonal twist
• Replace almond milk with coconut milk or water if needed
• Sweeten with monkfruit, erythritol, or stevia
• Want a nut-free pancake option? Swap almond flour for coconut flour. See my Coconut Flour Pancake recipe here

Storage Tips

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze flat on a tray, then pop into a freezer bag. Keeps for 1 month. 
• Reheat: Microwave 30 seconds or toast for a crisp edge

What to Serve With

Sure, most people reach for syrup… but me? I go straight for a thick layer of keto sugar-free Nutella. No regrets.

Want more ideas? These keto pancakes work sweet or savory, so you’ve got options: 

• Sugar-free maple syrup or melted butter
• Keto Strawberry Chia Jam – for a classic PB&J vibe
• Keto Blueberry Jam – perfect for blueberry pancake stacks
• Bulletproof Coffee or a creamy protein shake – if you’re in a rush
• Fresh berries like strawberries, raspberries, blueberries or avocado slices 
• Egg muffins, chaffles, or sausage patties – if going savory, balance it out with protein or fat

Conclusion

This is the most versatile almond flour pancake recipe I’ve tested – clean, simple, and packed with protein. No cream, no fluff, no cottage cheese. Just quick, clean, high-protein pancakes in 15 minutes. That’s it. 

I’ve been keto since 2019 and lost 50 lbs by eating food that feels like comfort and these high protein keto pancakes hit that spot every time.

Flavor Variations

Start with this base, then mix in your favorite twist:

• Add cocoa powder for Keto Chocolate Almond Flour Pancakes – rich, fluffy, and dessert-worthy
• Fold in fresh or frozen berries for Keto Blueberry Pancakes – bursting with juicy flavor
• Swap almond flour for coconut flour for a nut-free version – Keto Coconut Flour Pancakes

More Keto Pancakes to Try

• High Protein Cottage Cheese Pancakes (No Eggs)
• Keto Cottage Cheese Pancakes (base recipe for sweet or savory)
• Keto Gingerbread Cottage Cheese Pancakes (Coconut Flour)
• Keto Pumpkin Spice Cottage Cheese Pancakes
• More Keto Breakfast Recipes

FAQ

Q: Can I make these sweet or savory?
A: Yes! They’re neutral as written. Add vanilla + sweetener for sweet, or herbs for savory.

Q:  Can I skip the whey protein?
A: No, that helps the structure. It balances the almond flour and adds protein.

Q:  Do I need almond milk?
A:  Only if the batter is too stiff. Most batches don’t need it.

Q:  What’s the difference between almond meal and almond flour?
A: Almond meal has skins and is coarser. Almond flour is blanched and fine, perfect for fluffy pancakes.

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