Indulge in Thin, Delicate Keto Almond Flour Pancakes
Pancakes are a breakfast classic, but if you’re following a keto diet or prefer to eat lower carb, traditional pancakes are not the move. Fortunately, these extra-thin keto almond flour pancakes bring all the joy of pancakes in a low-carb, high-fat format that’s perfectly suited to your goals. With their delicate, crepe-like texture, they’re a versatile addition to your recipe repertoire—great for breakfast, brunch, or even dessert.
Why You’ll Love This Recipe
These pancakes aren’t your typical fluffy stack. They’re thin, light, and perfect for rolling, folding, or layering with your favorite keto-friendly toppings. Whether you enjoy them savory or sweet, they’re:
- Low-carb and keto-friendly: Made with almond flour and heavy cream, these pancakes fit seamlessly into a ketogenic diet.
- Easy to make: A quick whisk of ingredients and a non-stick skillet are all you need.
- Versatile: Use them as a base for breakfast wraps, dessert crepes, or classic syrup-drenched pancakes.
Recipe: Keto Almond Flour Pancakes
Ingredients (Serves 4, makes about 8-10 thin pancakes):
- 1 cup almond flour
- 2 large eggs
- 1/3 cup heavy cream
- 1/4 cup water (add more for thinner batter)
- 1 tbsp melted grass-fed butter or coconut oil (plus extra for cooking)
- 1 tsp vanilla extract (optional)
- 1/2 tsp baking powder (optional, for slight puff)
- Pinch of salt
- Sweetener to taste (optional; erythritol or stevia work well)
Directions:
- Prepare the batter:
- Start by whisking the eggs in a medium mixing bowl until they’re frothy. Add the heavy cream, water, melted butter, and vanilla extract, mixing thoroughly.
- Gradually incorporate the almond flour, baking powder (if using), salt, and sweetener. Whisk until smooth and free of lumps. The batter should be thin and pourable. If it’s too thick, add water one tablespoon at a time until you reach the desired consistency (I added an additional 3-4 tablespoons of water.).
- Preheat the skillet:
- Heat a non-stick skillet or crepe pan over medium-low heat. I love my Lodge cast iron rectangular reversible griddle for cooking panackes (which is on sale now for 41% off on Amazon!!). Lightly grease the surface with butter or coconut oil.
- Cook the pancakes:
- Pour 3-4 tablespoons of batter into the pan. It should spread pretty thinly if you added enough water. If you want it even thinner, like a crepe, you can spread out the batter with the back of a spoon or a crepe spreader.
- Let the pancake cook until the edges look set and the bottom turns golden brown (4-5 minutes if thin, 1-2 minutes if crepe-like). Flip gently using a thin spatula and cook for another 1-2 minutes on the other side.
- Repeat and stack:
- Continue with the remaining batter, greasing the pan as needed. Stack the cooked pancakes on a plate and cover them with a clean kitchen towel to keep them warm.
- Serve and enjoy:
- Top your pancakes with sugar-free syrup, fresh fruit, whipped cream, or even a smear of cream cheese for a decadent twist. Alternatively, try them savory with scrambled eggs and avocado. We enjoyed ours with fresh kiwi and fried eggs.
Tips for the Perfect Pancakes
- Batter consistency is key: The thinner the batter, the thinner your pancakes will be. Adjust with water as needed.
- Keep the heat low: Almond flour browns quickly, so cooking over low to medium-low heat ensures even cooking without burning.
- Be gentle: These pancakes are super delicate, so use a thin, flexible spatula for flipping.
Storing Your Keto Pancakes
These pancakes store well, making them a great option for meal prep! Here’s how to keep them fresh:
- Refrigeration: Place the pancakes in an airtight container or resealable bag with parchment paper between each pancake to prevent sticking. Store them in the fridge for up to 5 days.
- Freezing: For longer storage, freeze the pancakes. Lay them flat on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
- Reheating: Warm the pancakes in a skillet over low heat, or microwave them in 15-20 second intervals until heated through. If frozen, thaw them in the fridge overnight before reheating.
A Keto Pancake for Every Occasion
These keto almond flour pancakes are more than just a breakfast treat. Roll them up with cream cheese and smoked salmon for a savory snack, or layer them with sugar-free chocolate spread and whipped cream for an indulgent dessert. The possibilities are endless!
Note: If you plan to roll them make sure they have cooled down to reduce the risk of tearing.
Ready to whip up a batch? These extra-thin pancakes are sure to become a favorite in your kitchen. Let us know how you topped yours in the comments below!
Health and Home by Haven 
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