5 NET CARBS FOR 2-4” ALMOND FLOUR PANCAKES 

A BLENDER is key to getting the right pancake consistency. 

I found that a Silicone spatula works the best.

Bubbles – Wait until there are bubbles on the pancake before flipping. 

Griddle – A griddle is the best way to cook keto pancakes, in my opinion. 

Small Almond Flour Pancakes – Make smaller keto pancakes, about 4” in diameter. It’s easier to flip and won’t fall apart as easily. 

Cooking Temperature – If using a griddle cook the keto pancakes at 350 degrees. If using a frying pan then cook on medium heat. 

Almond Flour – Be sure to use almond flour, and not almond meal. 

Egg-Free Option – For each egg replace it with 1 tbsp of flax meal or chia seeds + 3 tbsp warm water. Let sit for 5 minutes. Then add to the blender. 

Flip Carefully, because almond flour pancakes are more fragile. 

Let the batter rest for 5 minutes before using. 

Coconut oil – I found using coconut oil on the griddle works best, without burning the pancakes. Butter can burn easily. 

Pancake Molds – Not only are pancake molds fun for kids, but they are a great way to get perfectly shaped pancakes. 

Sweetener – I used our sugar-free maple syrup recipe. But powdered sweeteners work well too, giving you the right texture. Granulated sweeteners can leave you with a grainy texture. 

Nut Milk Options: Almond milk, cashew milk, coconut milk, flax milk, soy milk, macadamia nut milk.