A sugar free, gluten free and low carb almond flour pancakes recipe that even the pickiest of eaters will enjoy. Made lightly sweetened with maple extract and topped with your choice of sugar free maple syrup.
Low Carb Almond Flour Pancakes
I don’t eat pancakes often. Mostly because I’m content with my routine morning breakfast of 3 eggs topped with Seriously Sharp cheese. But, sometimes I do crave for something different for breakfast because let’s be honest, routines can become repetitive after a while.
And, who doesn’t love pancakes every now and again? I know I occasionally love to treat myself to my Low Carb Coconut Flour Pancakes. As much as I love baking with coconut flour, I do find myself experimenting more and more with almond flour in my own recipes.
I’ve gradually started to add almond flour into my coconut flour recipes to test them out. But I’ve also started baking more with almond flour just by itself. My almond flour pancakes are one of those recipes without the use of coconut flour, and they actually taste really good without syrup!
Before I came up with my own pancake almond flour recipe, I tried a few other recipes on other blogs. Honestly, I just think the few recipes I tried just weren’t that good in taste. One recipe that I recall included only one egg, almond flour and water – it was GROSS.
And, other paleo specific recipes included loads of honey or maple syrup to sweeten the batter. Since I am trying to watch my sugar and carb intake, I decided it was time to experiment with my own version of low carb almond flour pancakes. That way, I could reduce the sugar and carbs in favor of Swerve sweetener.
This recipe is what I use to make a single serving of pancakes for myself. Which is why I only give the total nutrition for one batch. To make more pancakes, just double or triple the batch and use the nutrition label as a base. If you want to figure out the nutrition for yourself, you can use a free recipe analyzer from Calorie Count.
The kind of almond flour I used for these pancakes are the Honeyville Farms Blanched Almond Meal brand which I buy on Amazon in 5lb bag increments. Compared to what I would be paying from other places locally or online, Honeyville is the best priced per pound and best-tasting almond flour I’ve baked with thus far.
My recipe calls for using granulated Swerve sweetener and I wouldn’t remove it even if you do choose to add your choice of maple syrup topping. I found that the removal of the sweetener made it taste extremely bland. And the sweetener just helps give it more of an authentic pancake taste.
For a change in flavor, I like to add a little maple extract to the batter. Personally, I think it really adds a nice touch to the overall taste. It helps too if for some reason you’re out of sugar free maple syrup.
Also, I’ve used these pancakes as a quick sandwich bread when I have extra batter left over. It pairs well with peanut butter. Try it for yourself!
- ½ cup almond flour
- ¼ tsp salt
- ½ tsp baking powder
- 1½ tbsp granulated Swerve sweetener
- 1 egg
- ¼ tsp pure vanilla extract
- ⅛ tsp maple extract
- ½ tbsp heavy whipping cream
- Preheat a griddle or small frying pain to low/medium heat.
- In a medium sized bowl, mix together the dry ingredients of almond flour, salt, baking powder and granulated Swerve sweetener.
- In another bowl, mix together the wet ingredients of heavy whipping cream, maple extract, vanilla extract and 1 egg.
- Add butter to the pan, and start spooning in silver dollar sized pancakes. Flip when golden brown on the bottom.