Keto Almond Flour Pancakes are the perfect way to kick start your day. This keto pancakes recipe will fuel your body, not your waistline! Light and fluffy dairy-free pancakes made with blanched almond flour, almond milk and a sprinkle of sugar-free chocolate chips! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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Pancakes are a weakness to me. There is something about a stack of pancakes that just instantly makes a day better. Right? Well, I wanted to create a lower carb pancake that would keep me on track following the keto diet. This almond flour pancake recipe won me over. I mean you can't go wrong with chocolate chip pancakes that don't make you feel guilty afterward.
Give these dairy-free pancakes with chocolate chips recipe a try today, and see how you like it! It was an instant winning recipe for my family, and they can be a little picky on what pancakes they say are tasty. I think the chocolate chips help to win over a crowd, cause who can resist.
Make sure to try my keto buttermilk pancakes too!
How To Make Pancakes With Almond Flour
Making pancakes with almond flour is almost the same as making regular pancakes. You just use a different brand of flour. Almond flour, baking powder, stevia, salt, eggs, and almond milk get blended together for a smooth batter. Then stir in your sugar-free chocolate chips, and start cooking them on your griddle or frying pan!
Can I Make The Pancake Mix Ahead of Time
You are welcome to create a dry pancake mix that you save for later to use. Then mix in the wet ingredients and stir, and then fold in the chocolate chips. This works great and will save you a little prep time when you go to mix up your pancakes. Just do all your dry ingredients, and then write down what amounts of wet ingredients to add on the bag, and store in a sealed bag or container!
Can I Substitute A Different Milk in Replace of Almond Milk
Of course. You can use other milk replacements or regular milk in replace of the unsweetened almond milk. Just note that it will change the nutritional values depending on what milk or milk replacement you reach for.
How To Make Keto Almond Flour Pancakes
Start by mixing your flour, baking powder, stevia, and salt together. Then add in your eggs and almond milk and give it a good whisk. You want to try and work out the lumps in your batter.
Once it is nice and creamy, add in your chocolate chips and fold it in. Then let your batter sit for about four minutes to help thicken it.
On a greased griddle or pan, pour batter out, and cook both sides. Serve nice and hot!
Can You Freeze Pancakes?
Yes! These pancakes freeze beautifully! I like to save back extra pancakes and freeze them so I have a leisurely weekday breakfast I can heat up when I don't have time to make these pancakes from scratch.
What I do is place a piece of parchment paper or wax paper in between each pancake and then place them in an airtight container or freezer bag. Then toss them into the freezer until I am ready to serve them up.
How to Reheat Frozen Pancakes
If you froze your pancakes, just place them in an oven at 350 degrees and heat until they are warmed through. Or toss them in a microwave with a cup of water. The water will help keep the pancakes nice and moist as it heats it up.
Do Almond Flour Pancakes Refrigerate Well
Like all pancakes, they are best when served warm. But, you can easily store leftover pancakes in the fridge for later. Eat them cold or warm them back up in the oven or microwave. They will change slightly in texture, but the taste will be the same.
I hope you all enjoy this tasty keto pancakes recipe. We have been making this recipe over and over again, and each time it turns out incredible. Serve with a side of turkey bacon, sausage, or bowl of fruit. These pancakes will win over a crowd.
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Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- pinch salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- 3 tablespoon sugar-free chocolate chips optional
Instructions
- In a medium bowl add the dry ingredients (almond flour, baking powder, stevia, and salt) whisk until all the ingredients are well combined.
- In a separate bowl add the eggs and almond milk, whisk with the whisker for one minute until you have a creamy and liquid batter, add the dry ingredients to the wet and continue whisking for another 30 seconds, at this point add the chocolate chips and stir them into the batter.
- Let the batter sit for 4 minutes to thicken.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ⅓ cup for each pancake. Brown on both sides and serve hot.
Ang Smith says
Wondering if I can make a batch, freeze them and pull one out a day in the morning to have for lunch would they be ok that way? Also if the sweetener is double sugar strength would I get away with 2 tsps of sugar or should I try stevia drops (don't think I have any powder)?
Taryn says
You can freeze these. I prefer to reheat in a toaster or skillet instead of the microwave. Sugar should be ok or just try 1-2 drops of stevia.
Bethany says
Just came across this recipe today while searching for dairy-free thm pancakes. I only made half the recipe (I used the biggest egg I had since I didn’t want to waste half an egg). The pancakes came out really good! The recipe does call for WAY too much stevia extract, especially if you’re using the Trim Healthy Mama brand. I added only 1 doonk (1/32nd teaspoon) and even that was too much sweetness for my half recipe. I’ll add a little more salt next time. I sprayed a small frying pan with coconut oil and flipped the pancake once I saw bubbles. Very easy and quick! I ate them with strawberries, but will try them with sugar-free maple syrup next time.
Sheri says
Hi Taryn,
I'm brand new to trying to bake/cook low carb and your website has been really helpful. I'm in the process of ordering the ingredients for your homemade sweetener. (I'm looking forward to trying your waffles!) I'm continuing to read about all the various sweeteners and trying to understand when to use which one. I'm curious regarding this pancake recipe why you use stevia instead of your homemade blend? I read how stevia can have a bitter aftertaste, which is why you recommend a blend most often. As I said, I'm a total rookie and just trying to understand and learn. Thank you for all of your helpful information and recipes!
Taryn says
This recipe was actually a guest post from another blogger. It's on my to-do list to edit it to use my own sweetener 🙂 You can use 2 tbsp of my blend in place of the stevia.
Maria says
Came out really good!
Emily King says
absolutely fabulous recipe! Held together nicely and I love the taste!
Emily says
Started THM today. This was the first recipe I tried for my super picky, everything tastes funny, son. He loved them (probably because they had chocolate chips in them)! But I will take it! Thanks for the recipe!
Donna says
These are really good!
Mrs.M. says
I used date sugar in place of stevia. Just not a fan of the taste of stevia. Date sugar (ground-up fruit dates) has more nutrition and doesn't cause blood spike.
Meghan says
Is the amount of stevia listed correct?
Taryn says
Yes, but if you prefer less sweet pancakes use 1/4 or even 1/2.
Dawn says
Is the stevia a liquid? I have a pure powder stevia. How much should I use?
Taryn says
No, it's the powder. You can use the amount listed.
Beth says
I love healthy & tasty ways to start my day! These pancakes are going to be a huge hit in my home!
Shadi Hasanzadenemati says
Can't wait to try this recipe, I know my family will love it!