Servings: 2 x 2 pancakes each
Net Carbs: 5.8g
Fluffy, golden, and protein-packed, these keto almond flour pancakes flip easily and hold their shape. Use this dairy-free, gluten-free base to go sweet or savory in minutes.
Equipment
Ingredients
- 3/4 cup Almond Flour
- 1/3 cup whey protein powder
- 2 large eggs
- 1 teaspoon baking powder
- 1 Pinch salt
- 1 tablespoon coconut oil or butter for frying
Optional
- 2 tablespoons almond milk
Instructions
- Whisk the eggs in a mixing bowl until foamy.2 large eggs
- Add almond flour, whey protein powder, baking powder, and salt. Mix into a thick batter.3/4 cup Almond Flour, 1/3 cup whey protein powder, 1 teaspoon baking powder, 1 Pinch salt
- Optional: Add a few drops of vanilla extract and sweetener if you want a sweeter base.
- 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.2 tablespoons almond milk
- Heat a non-stick skillet over medium-low heat. Grease lightly with coconut oil, butter or avocado oil.1 tablespoon coconut oil
- Scoop pancake batter (about 1 large cookie scoop per pancake) into the pan.
- 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.
Notes
- Keep batter thick for fluffier pancakes
- Skip sweetener for a savory version
- Resting helps the batter hydrate fully
- Fridge: 3 days in a sealed container
- Freezer: 1 month, freeze flat then bag
- Reheat: Microwave 30 seconds or toast lightly
Nutrition Per 1 Serving
Serving: 1x 2 pancakes | Calories: 360.7kcal | Carbohydrates: 10.3g | Net Carbs: 5.8g | Protein: 28g | Fat: 25g | Saturated Fat: 2.8g | Fiber: 4.5g | Sugar: 1.6g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-almond-flour-pancakes/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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