Spiced almond flour pancakes made quick and easy! Keto friendly and low carb, made to be the best tasting healthy pancakes with a sugar free topping.
I am no stranger to keto pancakes. Having my best recipe the cinnamon pecan pancakes, then my most simple coconut flour pancakes for one.
Today, bringing something new with my spice almond flour pancakes. They are spiced with nutmeg and cardamon. Something very simple but effective when compared with the vanilla custard. There are so many syrup options I wanted to bring something common but non-traditional in keto pancakes.
Almond flour pancakes are different but can be made equally delicious!
An easy way to make keto pancakes
The thing with gluten free flour is they behave and taste differently. But, the thing is you still follow similar cooking techniques when using them.
In order to make these spiced almond flour pancakes follow simple instructions. First, combine all your dry ingredients.
Secondly, melt your butter then whisk together all of your wet ingredients. A tip when using almond flour or coconut flour is to not let them sit. By all means, if you do this won’t effect taste or texture. What it will do though is effect how easy they are to cook. You can form your keto pancakes better if the batter is still lose.
Water doesn’t evaporate as quickly or the batter doesn’t always spread like traditional flour.
Another tip is to watch your heat. These will take a bit longer to really firm up before your first flipping of the pancake. Medium heat is best. That’s to be safe that when the edges brown the middle of the pancake is done and stable as well. Otherwise, the edges will cook quickly and when you go to flip the pancake the inside of it will be raw. That will create a ugly mess.
Ingredients for almond flour pancakes
Blanched almond flour
A nut free milk, half and half or heavy cream
A topping or syrup of choice
Seems pretty easy and straight forward right? Because it is, the trick to delicious almond flour or coconut flour pancakes is cooking technique and ingredient ratios.
Helpful recipe tips for keto pancakes
- Cooking too fast, control your heat levels. You can’t make almond flour pancakes cook faster than they are ready. You won’t be able to flip easily or you’ll have a runny inside.
- Subbing ingredients, you can always sub the butter for coconut oil. And liquid monk fruit is a great alternative if you don’t like liquid stevia.
- Make sure you aren’t cooking the custard at a high heat. Too high and you will start to scramble the egg yolks. You want them to cook slowly in order to thicken.
per serving with custard, recipe makes 2 servings
Net carb 2g
Quick and Easy Spiced Almond Flour Pancakes (Keto, Low Carb)
almond flour pancakes
- 1/2 cup blanched almond flour
- 1/8 teaspoon Salt
- 1/8 teaspoon Baking Powder
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamon
- 1 large Egg
- 2 tablespoon Unsweetened Almond Milk
- 2 tablespoon Unsalted Butter
- 1/4 cup Heavy cream
- 1 tablespoon Unsalted Butter
- 1 egg yolk
- 1 tablespoon granulated or powdered sweetener
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon liquid stevia or liquid monk fruit
- Make custard first or at least start pancakes when custard is almost finished to prevent them from being cold
- In a bowl combine the egg yolk and the sweetener. Add in vanilla extract and liquid sweetener as well
- In a small sauce pan pour in heavy cream and toss in butter. Heat it up slightly warm enough to touch but the butter is melted.
- Slow pour warmed heavy cream and butter in small increments on top of mixed egg yolk. Mixing in between pours
- After all is mix with egg pour back into small pot on low to medium heat and continue stirring
- After a while you will notice the custard to start to thicken. If you see lumps drop the temperature. It's too high and you're cooking the egg too fast.
- After thick remove from heat. You may pour in a bowl to avoid the hot pot to continuing to cook the custard. Place to the side until pancakes are done.
almond flour pancakes
- Combine almond flour, salt, baking powder, nutmeg and cardamon
- For the wet ingredients combine the egg, almond milk or milk/cream of choice and melted butter
- Mix dry and wet ingredients and start to pour pancakes into skillet
- Recipe should make 4 pancakes at the minimum. Use typical pancake cooking techniques to thoroughly cook pancakes. If you don't know how see notes*
- On a skillet or shallow fry pan heat to medium heat
- Butter or oil pan after heated covering all areas. One tablespoon should do for butter or oil
- Pour small sized pancakes with batter into heated pan. Not too close the pancake shouldn't be touching each other.
- While cooking the edges will begin to firm up. Don't flip just yet. You need the center to cook so watch the edges and for a thickness to form across the pancake. This is a sign the pan side has cooked. Flip it now!
- Allow the other side to cook. Note, it will cook faster than the first side. A way to check for doneness is simply poking the center of pancake. Or you could cut one in half.